Ancient medieval Ukrainian noble dish. The meat of sucking pig was cut in big pieces and fried with lard on a heated frying-pan. After frying the meat was put in a big pot or a cauldron and sauced with beetroot sap or a cabbage pickle. Two onions were assiduously chopped. One onion was slightly fried and both of them were put inside of Vereschaka. They spiced it with pepper and stewed everything in a stove in a heavy fire. At the end they added dried rye bread (to let the sauce be of thick consistence) and stewed everything until it was ready. It was served hot decorated with greenery.