Vereshchaka with Buckwheat Pancakes
A rich and savory Belarusian stew, Vereshchaka, made with pork, liver, and onions, served alongside rustic buckwheat pancakes (grechaniki).
🧂 Ingredients
- 400 g Pork belly(cut into small pieces)
- 300 g Pork liver(cleaned and cut into small pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Flour
- 2 cups Broth or water
- 1/2 cup Sour cream
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil or lard
- For Buckwheat Pancakes (Grechaniki):
- 1 cup Buckwheat flour
- 1/2 cup All-purpose flour
- 1.5 cups Milk
- 1 large Egg
- 1 tsp Sugar
- 1/2 tsp Salt
- Butter or oil for frying
👨🍳 Instructions
- 1
For the Vereshchaka: Heat 2 tbsp of oil or lard in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork belly pieces until golden brown.
- 2
Add the chopped onions and sauté until softened and translucent, about 6-8 minutes.
- 3
Add the pork liver and cook for about 5 minutes, stirring, until it changes color. Stir in the minced garlic and cook for 1 minute more.
- 4
Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes.
- 5
Gradually add the broth or water, stirring constantly to avoid lumps. Add the bay leaf, salt, and pepper. Bring to a simmer.
💡 Tip: Ensure the liquid is warm when adding to prevent clumping. - 6
Reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, or until the pork belly is tender and the sauce has thickened.
💡 Tip: Stir occasionally. The liver will break down and thicken the sauce. - 7
Stir in the sour cream during the last 10 minutes of cooking. Do not boil after adding sour cream. Remove bay leaf.
- 8
For the Buckwheat Pancakes: While the Vereshchaka simmers, whisk together buckwheat flour, all-purpose flour, milk, egg, sugar, and salt in a bowl until a smooth batter forms. It should be the consistency of thin pancake batter.
💡 Tip: Let the batter rest for 10-15 minutes if possible. - 9
Heat a lightly oiled or buttered griddle or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, until golden brown.
💡 Tip: Buckwheat pancakes are often thinner than wheat pancakes. - 10
Serve the hot Vereshchaka spooned over or alongside the warm buckwheat pancakes. Garnish with fresh herbs if desired.
💡 Pro Tips
- ✓Ensure the pork liver is fresh for the best flavor and texture.
- ✓If you don't have pork belly, use fatty pork shoulder.
- ✓The consistency of the Vereshchaka should be thick enough to coat the back of a spoon.
- ✓Buckwheat pancakes can be made ahead and reheated.
🔄 Variations
- Add a splash of vinegar or lemon juice to the Vereshchaka for a touch of acidity.
- Some recipes include smoked bacon for added flavor.
- Serve with a side of pickled cucumbers or sauerkraut.