Belarusian Pork Rib and Sausage Stew (Verashchaka)
Верашчака VieraščakaSay it: vyeh-RAHSH-chah-kah
Verashchaka is a cold-weather Belarusian one-pot that brings pork ribs and smoked sausage together in a glossy gravy thickened with flour. A long, gentle simmer leaves the meat spoon-tender and gives the sauce a toasted, velvety body that clings to every bite. It belongs on festive family tables and cool-weather suppers, with thick pancakes or potato pancakes alongside to mop up the gravy.
Belarusian Pork Rib and Sausage Stew (Verashchaka)
Верашчака, Vieraščaka
Pronounced vyeh-RAHSH-chah-kah
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Sprinkle half the salt and pepper over the ribs. Warm the lard or oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, brown the ribs on all sides until deeply golden, 8–10 minutes total, and move them to a plate.
Put the sausage slices into the same pot and cook until the edges turn crisp and the fat runs out, 3–4 minutes. Lift them onto the plate with the ribs.
Turn the heat down to medium, add the onion, and cook, stirring often, until soft and lightly golden, 5–7 minutes. Scatter in the flour and stir constantly for 1–2 minutes so it loses its raw taste.
Pour the water in gradually, whisking all the while and scraping loose the browned bits on the pot bottom. Bring to a gentle simmer and whisk until the sauce is smooth and has thickened a little.
Return the ribs, sausage, and any collected juices to the pot. Add the bay leaves and the rest of the salt and pepper. Cover the pot partly, lower the heat to low, and simmer gently until the ribs are very tender and the meat comes away from the bone easily, 1 1/2 to 2 hours. Stir now and then and add a splash of water if the sauce gets too thick.
Take out the bay leaves. If you like, skim extra fat from the surface, then taste and adjust the salt and pepper. The sauce should look glossy, dark brown, and thick enough to coat a spoon.
Ladle the stew hot into shallow bowls and serve with thick pancakes or potato pancakes for dipping, spooning plenty of gravy over the meat.
Regional variant: Machanka (мачанка)
For the wider machanka style, swap the ribs for 1 1/2 lb (680 g) pork shoulder cut into cubes and replace the sausage with 1/2 lb (225 g) smoked bacon. Raise the flour to 1/3 cup (40 g); once the pot is off the heat, fold in 1/2 cup (120 ml) sour cream. Set it back over the lowest heat only long enough to heat through, then bring it to the table with the same pancakes.
Cook's notes
- A heavy-bottomed pot and a gentle simmer are the best insurance against a flour-thickened gravy scorching on the base.
- When the smoked sausage is on the salty side, go easy on the ribs and check the seasoning before adding the rest of the salt.
- Should the gravy look split after chilling, whisk in a splash of water while warming it back up.
Serve with
Pair it with thick Belarusian pancakes (bliny) or potato pancakes (draniki), and add pickles or sauerkraut alongside.
Make ahead and storage
The stew can be refrigerated for up to 3 days. Warm it gently over low heat, adding a little water if it needs thinning; the flavor is even better after a night in the fridge.
