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Potato pancakes in Belarusian style. How to cook Belarusian potato pancakes. We prepare real Belarusian potato pancakes. Belarusian potato pancakes Belarusian potato pancakes recipe step by step

Draniki are considered a traditional Belarusian recipe; every family knows how to cook them. The difference between these pancakes and traditional ones is that the base is finely grated raw potatoes. Cooking professionals even distinguish between potato varieties that are more suitable for this dish. After all, the less liquid is released during rubbing, the denser the pancakes will be and with a richer taste. To prepare potato pancakes, you need to spend a lot of time preparing the base. Potato pancakes recipe step by step with photos Belarusian this dish is not only tasty, but also filling. They go well with sour cream, fried cracklings and onions, melted butter, and kefir.

Novogrudok was the richest and most fascinating city. Adam Mickiewicz is probably the city's most prominent celebrity. His name seems to be running through the streets - from old houses to churches and cathedrals. Do you know any symbols of our country? The official symbol of the Republic of Belarus is the State Flag of the Republic of Belarus, the State Emblem of the Republic of Belarus and the State Anthem of the Republic of Belarus. The most widely known symbols of Belarus are the bison, the stork and the cornflower. Also, many other realities of Belarusian culture have turned into symbols of national identity.

We will not make a traditional recipe for Belarusian potato pancakes, but will make an accelerated version of pancakes. This will take us 20 - 30 minutes.

Ingredients

potatoes – 4 pcs. large;
flour – 1 heaped tablespoon;
onion head – 1 pc.;
raw egg – 1 pc.;
spices, dried dill;
salt;
any vegetable oil for frying;
sour cream (at least 22% fat) – amount to taste.

How to make potato pancakes

Grate the potatoes on a coarse grater.

Slutsk belts, multi-colored “kaflia”, the cross of St. Euphrosyne of Polotsk, works by Marc Chagall, Kazimir Malevich, as well as Belarusian ballet are well-known markers of the Belarusian contribution to world heritage. What questions about Belarus would you expect to hear from a British teenager?

What is your typical school day like? Do you have enough free time for your hobbies and interests? What do you usually do during your vacation? What is the most beautiful city in Belarus? What Belarusian attractions would you recommend a foreigner to visit?

If you need inspiration for your trip, Belarus has everything you need to plan your perfect holiday. Everything signifies harmony on this earth. Medieval castles, small village churches, wonderful landscapes, the pure beauty of cool forests with pristine nature that are a paradise for hunters and clear as the tears of quiet lakes. Belarus' unique natural environment includes a fascinating selection of rare plant and animal species, several national parks and a number of significant conversational projects.

Add raw egg, flour, spices and salt to it.

Finely chop the onion. We send it to the main mass. Onions add a pleasant flavor to the recipe for Belarusian potato pancakes, and besides, they do not darken.

Since ancient times, Belarus has been called “blue eyes”. There are more than ten thousand lakes and twenty thousand rivers, which are considered a treasure for fishermen and lovers of sports activities such as diving and boating. A special offer is rural tourism, which has become fashionable these days!

Belarus is a unique country known for its rich and colorful heritage and culture. Places, people, myths and legends come together to tell us stories that enchant and inspire. The homeland of Chagall, Tadeusz Kosciuszko and Zhores Alferov, Belarus is full of customs and traditions, many of which have a very long history. In addition, Grodno is the first city on the way from Europe. Vitebsk is our ancient and young city. It is a witness to many events that took place in it and its surroundings. The history of Vitebsk is in its architecture, in the names of its streets and squares, in its monuments.

Mix everything carefully, trying not to mash the potatoes.

Heat vegetable oil in a frying pan. Pour in enough oil to cover the pancakes by half their thickness.

It is impossible to visit a country without visiting its capital. That's why Minsk will also be on your itinerary. Places such as Polotsk and Vitebsk are associated with certain events and names. Our famous Belarusian guides will tell you a lot of interesting things about the history of our country. What sights in our country belong to the world heritage?

Belarus has four World Heritage Sites, with two of them shared between Belarus and neighboring countries. These four are: Castle World Complex; Nesvizh Castle; Belovezhskaya Pushcha ; and Struve Geodetic Arc. Belarusian national cuisine has existed for many centuries. It depends on historical events, geographical location and climate. Agriculture causes the use of a large number of vegetables in the preparation of national dishes. It was mainly local food that was used in Belarusian cooking, but there is a slight influence on migrants from bordering areas.

Spread the prepared mixture in the form of pancakes onto the frying pan in a layer of about half a centimeter. If you make Belarusian potato pancakes thicker, the potatoes inside may not be fried, but start to burn on top.

Fry first on one side until golden brown, then turn over and finish frying on the other side.

Recipes from other nations have appeared in Belarusian cuisine since the times of the Grand Duchy of Lithuania. For many centuries, Belarusians did not consume much meat, but they did eat lard, as the Ukrainians did. Mushrooms were used as a meat substitute, but at that time they were not pickled, but dried.

Diaries and sweets were almost never consumed in Belarusian cuisine. But there were sweet drinks such as jelly or shortening for dessert. Later, Belarusians used more meat in their diet. Usually meat dishes were prepared on holidays. The most popular types were pork, beef, poultry and game. Since then there have been dishes such as makanka, verashaka, smajanka, homemade sausages and pickled lard.

We serve Belarusian potato pancakes (in our case) with a large portion of fatty sour cream, this makes the dish tastier.

River fish was also widely used in national recipes. The most popular species were pike, sturgeon, eel, carp, perch and pike perch. The soup and dumplings were made from fish. The country's cuisine was nutritious, simple and fresh. There were many dishes on the table. Dishes for princes and nobles were more varied and exotic. The tycoons' tables were polished with putty and delicacy.

During Soviet times, Belarusian cuisine was influenced by other nations. Ukrainian and Caucasian dishes were served in public places. There were also plenty of salads. Nowadays, it is difficult to use the same products as our ancestors. Some vegetables and beans disappeared from our table. But until now there were many dishes: pancakes, dumplings, pickles, kvass and beet soups, homemade sausages, lard, meat dishes.

Enjoy your meal!

How delicious Belarusian cuisine is! Once again you are convinced of this, you just have to taste a portion of crispy golden potato pancakes. Real Belarusian pancakes are nothing more than potato pancakes, but there are a couple of recipe secrets in preparing such a simple dish. For example, the food will come out juicier if chopped (grated) onions are added to the dough. And if you simmer the fried pancakes a little in the oven before serving, the taste will be simply divine. Never serve potato pancakes cold, only piping hot! Once cooled, they are no longer good for anything, as they lose much of their taste.

Potatoes are an ingredient that exists in many Belarusian dishes. The average Belarusian eats half a kilogram of potatoes every day. There are many potato recipes such as hash browns, baked puddings, babka, fried and stewed potatoes. In Belarus, meat is consumed two times less than in Poland. By the way, the most popular meat is not very healthy, but tasty pork.

Bigos - stewed cabbage with meat; Sorcerers - potato pancakes with meat; makanka - sauce made from different types of meat, served with pancakes; smajanka - meat pie. As for alcoholic drinks, there are tinctures made from vodka, cranberry, honey, such as bison, krambambula. Kvass and birch sap are also popular.

In Belarusian villages, potato pancakes became widespread at the beginning of the 18th century, under the influence of the culinary traditions of the Grand Duchy of Lithuania. Similar recipes and similar names can be found in many European cuisines. So, the neighbors of the Ukrainians have deruns, and the Russians have teruns and kakorki. In the Czech Republic this dish is called “bramboraki”, and in Germany and Switzerland – röšti.

Honey has been popular throughout history. Belarusians are like pancakes with honey, honey cereals and pies. Malt, jelly, and baked apples were prepared with honey. People believe that it got its name from pagan times when people worshiped many gods and one of them was Perun, the sun god. At that time, people brought something to the gods and especially animal figures made from sweet and tasty dough.

Later the name changed as did its taste, because they are now made from wheat flour, but not from rye. Scientists are still arguing about the appearance of pancakes. Some believe that pancakes were baked from rye jelly. Another believes that the word “pancake” came from the word “mlyn”. Early pancakes were baked from different types of flour. Now they are made mainly from wheat flour, yeast, milk, sour cream, and kefir. Usually pancakes are eaten with various fillings, jam or honey.

The centuries-old traditions of serving pancakes remain unchanged. They are served hot, with cracklings or lard (melted lard), with thick and tender homemade sour cream.

Ingredients for pancake recipe

1 kg of potatoes;
1 egg (you can put 2);
4 tbsp. spoons of flour;
sunflower oil or pork fat;
taste your favorite spices.

Step-by-step recipe and photo of preparation

Peel the tubers and finely grate them into a bowl. Squeeze and drain the released juice. It is convenient to squeeze out by placing the mass in an improvised bag of gauze or other thin fabric.
Add raw eggs, spices and finally flour to the bowl with grated potatoes. Mix all ingredients thoroughly; you can use a mixer at low speed.
It is better to take a cast iron pan with a thick bottom for frying potato pancakes. It needs to be generously greased with fat (vegetable oil), heated - and you can lay out the pancakes. Cook on both sides until a delicious golden brown crust appears.

Belarusian potato pancakes are good as a hearty breakfast, no matter whether it is the beginning of a working day or will gather the whole family around the table late on Sunday morning. It’s great when, in addition to piping hot pancakes, you add pickles, delicious circles of homemade sausage or slices of aromatic lard with pink meat streaks. Real jam! And you can also eat :)

You can taste national recipes in Belarusian restaurants, because you can find many foreign guests who come to our country. There you can taste not only country dishes, but also dishes from the tables of princes. There are many estates in Belarus where you can try

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There are many recipes for making potato pancakes, as well as the names of this dish. This is largely due to the versatility of the main ingredient (potatoes) and the excellent compatibility of this product with other ingredients. Thus, potato pancakes are prepared from potatoes, as well as with the addition of mushroom or minced meat, vegetables (carrots, pumpkin, etc.). Draniki are most actively prepared from the end of August to the end of September. It is during this period that potatoes are dug up, and people begin to actively prepare all kinds of dishes from them, treating not only their relatives, but also their neighbors.

Draniki are a traditional Belarusian dish. Depending on the region, they also have the names shingles, potato pancakes, and potato pancakes. Belarusian potato pancakes are served with sour cream and cracklings, sometimes they are also stewed together with cracklings in pots

European kitchens can boast of their pancakes. Thus, there are analogues of Belarusian potato pancakes in Germany, Austria, Sweden and even in England. For example, in Germany this snack is made from potatoes and ground beef, and in Sweden they are made very fluffy with the help of soda. We propose to prepare traditional Belarusian pancakes without additives.

Taste Info Potato main courses / Potato pancakes

Ingredients

potatoes – 1 kg,
flour – 1 tbsp. spoon,
egg – 1 pc.,
salt – 1/2 teaspoon,
sunflower oil – 100 ml,
sour cream – 100 ml.

How to cook Belarusian potato pancakes

For proper Belarusian potato pancakes, you need suitable potatoes; the best ones are considered yellow, not early ripening, not young.

Grate the peeled potatoes on a fine grater or a grater with protruding bumps, the kind that rips rather than rubs. You can also grind it in a powerful food processor or mince it once or even twice. You can also cut the potatoes into small pieces and grind the potatoes in a blender, then there will also be tiny potato pieces.

Strain the potatoes through a sieve to remove the excess juice, remove the juice, and return the white starch remaining near the juice to the bowl with the potatoes.

Add salt, flour and egg to the chopped potatoes. These ingredients will make the dough viscous, as a result of which the potato pancakes will not fall apart.

Important! Do not add too much flour, otherwise the pancakes will become more like pancakes.

Mix the dough well until smooth.

Heat a frying pan with oil.

Using a spoon, place a small amount of dough onto the heated frying pan and form a thin pancake. The amount of dough depends on your preferences; you can even make one large potato pancake for the entire pan.

Fry pancakes on both sides until golden brown. This will take about 3 minutes on each side.

Serve potato pancakes with sour cream or homemade sauce, to which chopped herbs are added.

Helpful Tips:

It is better to grate the potatoes for potato pancakes on the finest grater, and then squeeze out excess liquid through cheesecloth or a sieve, then they will not be watery and flat.
To make the potato pancakes more golden and fragrant, add a little turmeric and mild curry to the dough.
You need to quickly grate the potatoes onto pancakes, but it is better to run the potatoes through a food processor; the more the potatoes are saturated with air, the faster they will darken. Accordingly, immediately after preparing the dough, fry the potato pancakes.
In order for the potato pancakes to turn out a beautiful color and not darken, add grated onions or carrots.
Draniki are a very high-calorie dish; to reduce calories, do not forget to put them on a paper napkin after frying so that they do not absorb excess fat.
Potato pancakes can burn if the dough is too watery, if the frying pan is very low, if you use a frying pan with a poor coating, or if you skimp on vegetable oil.
Potato pancakes can fall apart if you did not add an egg, if you use batter, if you use a bad frying pan, if you fry over low heat and the frying pan was not heated well. The best frying pan for potato pancakes is considered to be a used cast iron frying pan, like my grandmother had.
Draniki should be served hot, straight from the pan. In the Republic of Belarus, no one prepares pancakes in reserve; after cooling, they lose part of their taste, and when heated, they are also no longer as fresh.

Potato pancakes with meat filling are a popular dish in Belarus. They are known as draniki, and this is their historical name. Of course, potato pancakes with meat cannot be considered a holiday dish, but they are very suitable for a family dinner. By the way, such pancakes are similar to pancakes only in shape, but in essence, they are something like pies with meat filling, made from potato dough. Moreover, the dough turns out viscous and even somewhat runny - much like for pancakes. This is how it is prepared for any type of pancakes, regardless of whether they contain filling.

Both potatoes and onions, which are also included in potato pancakes, will need to be grated on a fine grater. Modern housewives often resort to a blender in such cases, as it allows them to reduce time costs to a minimum. But Belarusian culinary experts are still confident that there is nothing more correct and tastier than potato pancakes, for which potatoes are grated by hand. There is only one conclusion: if you want to impress your loved ones with real potato pancakes - the way they are prepared in Belarus - then put the blender aside and use a grater.

The choice of minced meat for filling is not limited by any limits. Beef or pork, chicken or turkey fillet - whatever you have in the refrigerator and meets your taste preferences will do. You can also mix different types of minced meat in arbitrary proportions.

Products:

Preparation. Peel and wash the potatoes and onions (it is better not to cut off the “tail” of the onion, this will make it easier to grate it).

Also peel the second onion (small), chop finely and add to the minced meat; the minced meat should also be seasoned and salted to taste.

Grate the potatoes and onions on a potato pancake grater. If too much liquid has released from the potatoes, it needs to be drained, but most often this is not necessary (this depends on the type of potato).

Add egg, salt to the dough, mix. Then add flour, it is better to sift the flour so that there are no lumps.

Stir until the potato dough is not too thick.

Place pancakes with a spoon in a frying pan with a small amount of sunflower oil (preheated) and smooth them out. Place minced pork on top of the pancakes.

Then put the potato dough on top again so that it covers the minced meat and it is inside.

Fry over low heat, covered, until the minced meat inside is ready, about 3-4 minutes on each side).

Potato pancakes are served with meat and sour cream - this is a long-standing Belarusian tradition. You can also add a little chopped greenery. And for those who don’t really like sour cream, you can turn your attention to homemade mayonnaise - potato pancakes are also very tasty with it. Another option is a sauce made from fresh tomatoes, garlic and herbs. Any creamy sauce, by the way, will also work great here. It is best to eat potato pancakes while they are fresh, hot and bursting with aromatic heat.

We also recommend reading the articles:
Draniki without meat
Potato pancakes stuffed with crab sticks
Lenten mushroom cutlets

Don’t go to visit Belarusians after having lunch - it’s fraught. Because the main rule of hospitable hosts is to feed guests “to the brim,” that is, to the point of complete exhaustion. And no excuses will help.

They always knew how to work in Belarus and ate accordingly. The carefully tended land gave generous harvests, and in the fall the owners filled the bins with bags of peas and beans, poured grain into the barns, placed tubs of sauerkraut in the cellar and piled up mountains of red pumpkin, carrots, beets and bulbs (that is, potatoes). Well, they ate so that they would have enough strength until the next harvest.

On holidays, cheeses, sausages and saltisons were on the table. Pots of porridge and stews sighed and gurgled in the oven. Meat, vegetable, fish dishes were served on the table - and each was a masterpiece that required a very respectful attitude: once served, eat it! The cooled food was not heated or put back on the table.

In the rich and noble "lord's" houses, the menu was completely different: pickled eels, rooster soup, zeppelins (huge dumplings made from raw and boiled grated potatoes with filling), moose lips in sweetened vinegar and other pickles and delicacies. Modern Belarusian cuisine successfully combines all traditions at once, but the main principle remains: “Nourishing and tasty!” And enthusiasts who know a lot about cooking have compiled a hit parade of the most popular dishes today.

The first place in it is occupied by verashchaka - pork ribs stewed in bread kvass with onions. Second place goes to the king of cold soups, beetroot, with a simple formula, like all ingenious things: beets with petioles and tops, radishes, cucumbers, green onions, dill, sour cream, eggs. The world-famous golden crispy potato pancakes round out the top three.

In fourth place is the intoxicating honey krambambula - a spicy and strong liqueur, which is served warmed up (it is believed that this is the only way it will reveal the aromas of herbs and spices). In fifth place is sour black bread - it is baked according to grandmothers' recipes, has its own unique taste and is found only in Belarus. On the sixth - beer soup, which is made with egg yolks and ginger, and served with croutons. The seventh is kulaga - a delicacy made from rye flour, wild berries and honey. In eighth place - puffy, large pieces of meat baked over fire (and, as you know, the mouth rejoices at a large piece). Next in the ranking is sbiten (honey, pepper, nutmeg, bay leaf, cloves), which is drunk hot until a sweet sweat occurs. And the culinary hit parade is completed by the thinnest pancakes, filled with cottage cheese and eaten with pleasure.

But delicious Belarusian cuisine is not limited to these ten: there are also a great many dishes that you begin to crave even at the stage of reading the recipe. Take, for example, tarkovanka - grated potatoes simmered in a cauldron with lard, milk, onions and dried fruits, or broth with sorcerers (delicious things like dumplings), or carp in melted butter, pike perch in Radzivil's style... What can I say - ordinary, it seemed By the way, chicken cutlets with cheese here are called “paparats kvetka”, that is, “fern flower”. And he, as they say, makes everyone who meets him lucky. Recipes for happiness are on the next page - go for it!

Draniki with onions and carrots

For 2 persons: potatoes - 3 pcs., carrots - 1 pc., onions - 0.5 pcs., flour - 2.5 tbsp. l., vegetable oil - 3 tbsp. l., salt, ground black pepper, dried basil

Peel the carrots, wash and grate on a coarse grater. Peel the onion and chop finely. Heat 1.5 tbsp in a frying pan. l. oils Fry onions and carrots until golden brown. Peel the potatoes, wash and grate on a coarse grater. Mix potatoes with fried vegetables. Add flour, salt, spices. To stir thoroughly. Heat the remaining oil in a frying pan. Spoon out the vegetable mixture, forming round cutlets. Fry potato pancakes with carrots and onions over medium heat, on both sides, until golden brown. Serve with sour cream or any other sauce.

84 kcal

Cooking time 40 minutes

4 points

Pea soup

For 8 persons: smoked pork ribs - 500 g, peas - 250 g, potatoes - 400 g, onions - 100 g, carrots - 100 g, bay leaves - 3 pcs., vegetable oil - 3 tbsp. l., salt, ground black pepper, fresh herbs

Place the ribs in a three-liter saucepan of cold water, add water, bring to a boil and cook for about 30 minutes. Remove the finished ribs, cool and separate the meat from the bones. Add the peas, pre-soaked in water for several hours, to the broth, add the meat there and cook for another 30 minutes. Add diced potatoes to the soup and cook for 5 minutes. Peel the onions and carrots, chop finely, fry in vegetable oil, add to the soup and cook until the potatoes are ready. Add salt, pepper, bay leaf, after 15 minutes remove from heat, remove the bay leaf and leave the soup covered for 15-20 minutes. Before serving, garnish with fresh herbs.

Calorie content of one serving per 100 g 119 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

Pork pyachisto

For 4 persons: pork - 1.5 kg, garlic - 4 cloves, vegetable oil - 2 tbsp. l., dried parsley - 2 tsp., salt, paprika, cumin

Wash the meat and pat dry with a paper towel. Peel the garlic and pass through a press, add 1 tsp. salt, 1 tbsp. l. vegetable oil, paprika and cumin - to taste, mix thoroughly. Coat the meat with the resulting slurry, place in a heat-resistant form, greased with the remaining vegetable oil. Sprinkle with parsley, cover with a sheet of foil, put in the oven, preheated to 180 °C, and keep for 2.5-3 hours. 15 minutes before cooking, remove the foil and bake until golden brown.

Calorie content of one serving per 100 g 198 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 5 points

Saltison

For 6 persons: pork bladder - 1 pc., pork legs - 3 pcs., pork heart - 1 pc., pork tongue - 1 pc., pork liver - 500 g, cumin - 1 tsp., coriander - 1 tsp., ground black pepper - 1 tsp, salt - 2 tbsp. l., bay leaf, allspice peas

Trim excess fat from the heart. Soak the pork bladder in warm water and rinse. Pour cold water over all meat products (except liver), bring to a boil and cook for 3-5 minutes. Drain the water, rinse the food, add water again, slowly bring to a boil, leave for 2 hours. Add peppercorns and bay leaves and cook for another hour. Drain the broth, strain and reserve. Remove the bones from the legs, cut the meat and heart into cubes. Rinse the tongue with ice water, peel it, and cut it into cubes. Cut the liver into small pieces. Place everything in a bowl, add spices ground with salt, pour in 2 cups of broth, stir. Stuff the bubble, tie the hole, add water in a large saucepan, bring to a boil and cook for 1-1.5 hours over low heat. Press the saltison with a press and leave to cool in water. Place the finished dish in the refrigerator overnight. Before serving, cut into slices.

Calorie content of one serving per 100 g 118 kcal

Cooking time 16 hours

Difficulty level on a 10-point scale 5 points

Cutlets “Paparats kvetka”

For 4 persons: chicken fillet - 500 g, lard - 70 g, onion - 1 pc., eggs - 1 pc., hard cheese - 80 g, butter - 40 g, herbs (dill or parsley) - 0.5 bunches, breadcrumbs , vegetable oil, salt, ground black pepper

Wash the chicken fillet, dry it, cut it into pieces, and pass through a meat grinder along with the onion and lard. Salt and pepper. Add the egg. Mix the minced meat well. Grate the cheese and butter, add chopped herbs. Mix. Form the minced meat into flat cakes the size of your palm. Place the butter and cheese filling in the centers. Form oval cutlets and roll in breadcrumbs. Pour vegetable oil into a saucepan and fry the cutlets on all sides over low heat until golden brown (about a minute on each side). Place the cutlets in a baking dish and place in an oven preheated to 170°C for 20-25 minutes.

Calorie content of one serving per 100 g 231 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 5 points

Gut bulban

For 10 persons: potatoes - 1.5 kg, onions - 1 pc., wild mushrooms - 250 g, ham - 200 g, natural casings - 2 m, vegetable oil, salt, ground black pepper, nutmeg

Finely chop the onion and mushrooms. Fry the onion until soft, add the mushrooms and cook until done. Peel the potatoes, grate the first half on a coarse grater, the second on a fine grater. Drain the resulting liquid. Cut the ham into small cubes. Mix all ingredients, salt, pepper, add nutmeg to taste. Wash the casing, put it on a sausage attachment, stuff it with potato mixture, tie it in several places and make several punctures. Place the sausage on a baking sheet greased with vegetable oil and place in the oven preheated to 160 °C. Bake for an hour. At the end of cooking, increase the temperature slightly to form a crust. Serve hot.

Calorie content of one serving per 100 g 261 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 6 points

Nalistniki with cottage cheese

For 4 persons: flour - 1 cup, milk - 1 cup, eggs - 3 pcs., vegetable oil - 100 ml, sugar - 5 tbsp. l., cottage cheese 18% - 500 g, raisins - 60 g

Soak raisins in a bowl of water. In a bowl, whisk 2 eggs, sifted flour and 2 tbsp. l. sugar, pour in milk and mix with a blender. Pour in a glass of water, stir again, adding vegetable oil at the end. Heat a frying pan, bake thin pancakes and cover them in a large bowl. Stir cottage cheese until smooth, 3 tbsp. l. sugar and egg. Squeeze the raisins from the water and add to the filling. Place the filling in the middle of each pancake, roll up the sheets and fry them in a frying pan until golden brown.

Calorie content of one serving per 100 g 164 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 4 points

Millet porridge with onions, potatoes and mushrooms

For 4 persons: fresh champignons - 300 g, millet cereal - 0.5 cups, onion - 1 pc., vegetable oil, salt, ground black pepper

Peel the onion, finely chop and fry in vegetable oil. Pour 2 cups of water over the cereal and leave. Peel the mushrooms, cut into small pieces, add to the onion, cover with a lid to retain the juice and aroma, and sauté until tender. Add cereal to the pan along with water. Season with salt and pepper as you cook. Cover the porridge with a lid and simmer over low heat for 10 minutes. Remove the porridge from the heat, let it brew slightly and serve.

Calorie content of one serving per 100 g 103 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 4 points

It is difficult to find another national cuisine like Belarusian, which would have so many different potato dishes. Belarusian potato pancakes are especially popular all over the world. There are several recipes for their preparation, but in any case, if you know certain secrets, you will get a successful result.

Cooking features

If the potato pancakes look gray or even greenish, they will not be as pleasant to eat as tender ones covered with a light golden crust. To make potato pancakes not only tasty, but also appetizing, you need to know a few subtleties:

Among the potato varieties grown on Belarusian soil, those with a high starch content predominate. These are exactly the ones you need to choose if you want to make potato pancakes according to the traditional Belarusian recipe.
Young potatoes are not suitable for potato pancakes, as they contain little starch.
To ensure that the potato pancake dough has the desired consistency even without adding flour, the potato juice is drained. However, it should not be drained immediately, but after it has settled and the starch has settled to the bottom.
If it is necessary to thicken the dough, flour or starch is most often used. It is advisable to give preference to starch, since due to the high flour content, potato pancakes can turn out tough.
Belarusians often use eggs as a binding component.
To make the potato pancakes golden brown, fry them in a hot frying pan. At the same time, you cannot skimp on oil, otherwise the result may not meet your expectations.
To prevent the potatoes from darkening, the potato mixture is mixed with chopped onions.
It is recommended to grind potatoes using a grater, on the side where there are round holes with sharp edges.

The technology for preparing Belarusian pancakes may vary depending on the recipe, but the general principles remain unshakable.

Traditional recipe for Belarusian pancakes

potatoes – 1 kg;
onions – 100 g;
flour or starch (optional) – 20 g;

Cooking method:

Peel the onion and grind in a blender. If you don’t have a blender, you can grind the onion through a meat grinder or simply grate it.
Peel the potatoes, wash and dry the tubers with napkins. Rub finely. Immediately mix with the onion mixture.
Add salt to the vegetable mixture so that the vegetables release their excess juice more quickly. Let them sit for 5-10 minutes and carefully drain off any excess liquid.
If you are not sure that your potato variety is starchy enough, add a little flour or starch and mix thoroughly so that there are no lumps left. At the same stage, you can add pepper to the mixture for potato pancakes.
Heat vegetable oil in a frying pan. Using a spoon, place the hash brown dough on it, spacing it a short distance from each other.
Fry over medium heat until the edges of the pancakes turn golden. Turn the pancakes over and fry until done.
Remove the potato pancakes from the pan and place on a napkin to absorb excess fat.

Following tradition, Belarusian pancakes should be served with sour cream.

Classic Belarusian pancakes with eggs and carrots

potatoes – 1 kg;
onion – 100 g;
carrots – 100 g;
chicken egg – 2 pcs.;
wheat flour – 35 g;
salt, spices - to taste;

Cooking method:

Peel and wash the potatoes. Dry it with a towel and finely rub.
Grind the peeled onions and carrots and mix with the potatoes. To chop vegetables, it is better to use a grater with small holes. If desired, you can resort to using kitchen appliances.
Squeeze the juice out of the vegetable mass by placing it in several layers of gauze.
Add whisked eggs and flour to the vegetables. Stir until smooth.
Fry on both sides in a hot frying pan in plenty of oil.

Potato pancakes prepared according to this recipe turn out bright and appetizing. They go perfectly with delicate sour cream. And if you sprinkle them with chopped herbs, they will become even more attractive.

Belarusian pancakes with minced meat (sorcerers)

potatoes – 1 kg;
minced pork or chicken – 0.2 kg;
chicken egg – 2 pcs.;
onions – 75 g;
flour – 50 g;
salt, ground black pepper - to taste;
vegetable oil - how much will be needed.

Cooking method:

Grind the potatoes, peeled and dried with napkins, on a grater.
Grate the onion and combine it with the potatoes.
Lightly salt the vegetable mixture. After 5 minutes, squeeze it through several layers of gauze to remove excess liquid.
Add eggs and flour to the vegetable mixture, mix thoroughly.
Pepper and salt the minced meat, form small cakes from it. For minced meat, you can use poultry or pork, but not beef, as it may not have time to bake.
Heat oil in a frying pan. Spoon the potato mixture, place a meat patty on each potato base, and cover with another spoonful of potato dough.
Cover the pan with a lid. Roast, turning occasionally, for 15 minutes.

Belarusian sorcerers are served, like regular potato pancakes, with sour cream. However, this version of the dish is more filling. Men especially like these potato pancakes.

Recipe for Belarusian potato pancakes from Lukashenko

potatoes – 1.5 kg;
onions – 100 g;
chicken egg – 1 pc.;
wheat flour – 20 g;
sour cream – 20 ml;
soda - a pinch;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Finely grate the peeled potatoes. Place in a colander and squeeze out.
Grate the onion and mix with the potatoes.
Add egg and flour, mix thoroughly.
Add salt and stir again.
Add a large pinch of soda to the sour cream and stir. Wait 5 minutes and mix sour cream with potato mixture.
Fry potato pancakes in vegetable oil until an appetizing golden crust forms.

The President of the Republic of Belarus Alexander Lukashenko shared this recipe in one of his TV shows. Housewives who have tried the recipe claim that these potato pancakes turn out tender and very appetizing.

Belarusian potato pancakes are one of the easiest to prepare and inexpensive dishes. However, this dish has no fewer fans than expensive delicacies. So if you haven’t tried frying potato pancakes according to the Belarusian recipe, you should definitely do so.

We will not make a traditional recipe for Belarusian potato pancakes, but will make an accelerated version of pancakes. This will take us 20 - 30 minutes.

Ingredients

potatoes – 4 pcs. large;
flour – 1 heaped tablespoon;
onion head – 1 pc.;
raw egg – 1 pc.;
spices, dried dill;
salt;
any vegetable oil for frying;
sour cream (at least 22% fat) – amount to taste.

How to make potato pancakes

Grate the potatoes on a coarse grater.

Add raw egg, flour, spices and salt to it.

Finely chop the onion. We send it to the main mass. Onions add a pleasant flavor to the recipe for Belarusian potato pancakes, and besides, they do not darken.

Mix everything carefully, trying not to mash the potatoes.

Heat vegetable oil in a frying pan. Pour in enough oil to cover the pancakes by half their thickness.

Fry first on one side until golden brown, then turn over and finish frying on the other side.

We serve Belarusian potato pancakes (in our case) with a large portion of fatty sour cream, this makes the dish tastier.

Enjoy your meal!

Draniki are potato pancakes that are very popular in Eastern European countries. It is believed that the birthplace of the dish is Belarus.

This is where you can find hundreds of potato pancake recipes.

Shall we try it?

Belarusian potato pancakes - general principles of preparation

The potatoes for the dish are peeled and grated. Usually a fine grater is used. But for taste and cohesion of the mass, sometimes some of the tubers are turned into large chips. Potato starch binds the mass, but sometimes it is not enough. That's why many recipes contain chicken eggs.

What else is put into the potato mass:

Garlic, onion, carrot;

Scoop the resulting dough with a large spoon, place it in a frying pan with heated oil, and fry until golden brown. Readiness is determined by the edges of the cakes. Once they turn brown, it's time to turn the hash browns over or remove them.

Very popular in Belarus are sorcerers - potato pancakes with filling. Potato pancakes of this type are prepared with minced meat, mushrooms, and vegetables. The dish is also fried in a frying pan; the product is formed during the process immediately on a hot surface. Below are recipes for Belarusian sorcerers with minced meat and mushrooms.

Belarusian potato pancakes without eggs

Recipe for simple Belarusian pancakes. Only vegetables are used for them. The dish is lean and suitable for a vegetarian diet. To prevent the products from falling apart during frying, the tubers are rubbed in different ways.

Ingredients

8 potatoes;

Bulb;

Salt pepper;

2 tablespoons flour;

Oil for frying.

Preparation

1. Peel the potatoes. Grate half coarsely. Rub the second part on the finest grater. This is necessary so as not to add eggs.

2. Chop the onion finely and add to the potatoes.

3. Pour in the recipe flour, add pepper and salt, you can add a little garlic to taste.

4. Stir the potato dough.

5. Heat the oil.

6. Fry pancakes. Place thin pancakes with a spoon, cook until golden brown, turn over and fry the other side as well.

Belarusian pancakes with eggs and carrots

A more familiar version of Belarusian potato pancakes. An egg is used to hold the mass together; carrots are added for taste and a beautiful color.

Ingredients

6 potatoes;

1 carrot;

1 onion;

2-3 spoons of flour;

Preparation

1. Vegetables need to be peeled.

2. Grate potatoes and carrots finely. Add chopped onion.

3. Break an egg into the dough, add flour and spices. Let's look at the density. If the potatoes are juicy and the mixture is liquid, you can add a little more flour.

4. Place potato pancakes in a heated frying pan with oil and fry until done.

Belarusian pancakes with minced meat (sorcerers)

A meat version of the dish to which you can add any minced meat: beef, pork, chicken. It turns out delicious if the product has added lard. Minced meat acts as a filling in this dish.

Ingredients

7 potatoes;

150 g minced meat;

1 small onion;

2-3 spoons of flour.

Preparation

1. Take a bowl, place minced meat or chicken in it, add a pinch of salt and various spices to your taste.

2. Chop the onion finely and add to the minced meat. Stir.

3. Finely grate the potatoes, add 0.3 tsp to it. salt, break eggs, add flour. The dough must be thoroughly stirred with a spoon until smooth.

4. Heat the oil in a thick-bottomed frying pan. Set the heat to moderate, otherwise the potato pancakes will not bake.

5. Spoon into thin potato cakes.

6. Immediately place some minced meat filling on them.

7. Cover the top of the filling with potato mixture; the minced meat should not show through.

8. As soon as the sorcerers are browned, they need to be turned over to the other side and brought to full readiness. If you are in doubt about whether it is baked, cover the pan with a lid for a few minutes.

Belarusian potato pancakes with mushrooms

Another version of potato pancakes with filling. Forest mushrooms are used for minced meat. The recipe indicates the amount of boiled product.

Ingredients

1.2 kg potatoes;

180 g boiled mushrooms;

2 onions;

2 spoons of sour cream;

3-4 tablespoons of flour;

150 ml oil.

Preparation

1. Prepare the filling immediately. To do this, lightly fry the chopped onions in a frying pan, add the chopped mushrooms. Cook until the water has completely evaporated. Then add the spices, brown for a minute on maximum heat, and leave the minced meat to cool.

2. Clean the tubers. Grate on the finest grater.

3. Add spices, sour cream and flour to the potatoes, break the eggs. Stir. It’s better not to add all the flour at once, check the consistency. You may need to sprinkle more as the potatoes release their juices.

4. Place the pancakes in hot oil, then the mushroom mince and cover again with potato dough.

5. Fry the mushroom sorcerers until they have a nice crust and the potatoes are ready. Serve with sour cream.

Belarusian pancakes with soda and sour cream

A recipe for delicious pancakes, which are very similar to pancakes. Sour cream is added to the dough and more flour is added. Many people like this particular version of the dish, since it can be used not only fresh, but also tolerates heating well.

Ingredients

5 potatoes;

50 g sour cream;

0.3 tsp. soda;

5 spoons of flour;

1 clove of garlic;

Herbs, spices.

Preparation

1. Beat the sour cream and soda with a fork and let the powder react. Add eggs and salt, stir.

2. Grate the peeled potatoes very finely and combine with the main mass.

3. Add flour, squeeze out a clove of garlic, pepper, stir.

4. Place pancakes in hot oil, cook pancakes on one side until nicely crusted.

5. Turn over, cover with a lid, bake the potato dish until done.

6. These pancakes are served simply with sour cream, you can add herbs and fresh garlic, you get a flavorful sauce.

Belarusian pancakes with cheese and garlic

For this potato dish you will need some hard cheese. The product will give potato pancakes not only a special taste, but also a very beautiful crust.

Ingredients

8 potatoes;

100 g cheese;

2 cloves of garlic;

1 PC. Luke;

3 tablespoons flour;

Oil, spices.

Preparation

1. Peel the potatoes, do the same with the onion.

2. Grind the vegetables on a grater. You can pass the tubers and onions through a meat grinder.

3. Break the eggs, add chopped garlic, add salt and pepper. Stir the mixture.

4. Add finely grated cheese. Do not pour the product all at once, add it gradually so that it does not clump.

5. Fry ordinary potato pancakes in oil. Serve golden brown potato pancakes with sour cream.

Belarusian pancakes with lard

To prepare such potato pancakes, you can use salted or smoked lard. But if you have a fresh piece lying around in the freezer, you can use that too. Similarly, they add meat to the dough, it turns out very tasty.

Ingredients

7 potatoes;

120 g lard;

1 onion;

4 tablespoons flour;

0.5 tsp. salt;

0.2 tsp. pepper;

Oil for frying.

Preparation

1. Grind the onion and lard through a meat grinder. Can be chopped in a food processor. The mass should be fine. You can immediately add garlic to taste.

2. Grate the peeled tubers and add to the lard and onions.

3. Pepper, salt, stir well.

4. Add an egg to the mixture, add flour, stir the potato dough.

5. Heat oil in a frying pan. Pour a layer of about three millimeters.

6. Place thin pancakes on a hot surface, spread the pancakes with a spoon so that the thickness is the same.

7. Fry on both sides until cooked; no need to cover the pan.

Belarusian pancakes in the oven

An option for those who cannot eat fried food or simply do not want to stand at the stove. Baked potato pancakes can be made according to any of the recipes, below is the classic Belarusian version.

Ingredients

700 g potatoes;

2 onions;

0.5 tsp. spice mixtures;

1.5 tablespoons of oil.

Preparation

1. The onion is cut into small cubes or thin strips and thrown into a bowl.

2. Add spices to the onion. You can take a ready-made mixture for potatoes, lightly crush the vegetable with your hands, and you can add salt right away.

3. Peel the potatoes, grate and add to the onion.

4. Break one egg into them. Stir. If suddenly the potatoes release a lot of juice, then add a couple of tablespoons of flour to it and stir well.

5. Line a baking sheet with a silicone mat, parchment paper, or foil. Be sure to lubricate with oil.

6. Lay out neat flat cakes, about half a centimeter thick.

7. Place in the oven. By this time it should already be warmed up to 200.

8. Cook pancakes until golden brown on top.

9. Take out the baking sheet and use a spatula to turn the potato pancakes over to the other side. Brush the top with the remaining oil and brown.

Belarusian pancakes can be prepared not only with wheat flour. You can add ground oatmeal, corn, and buckwheat to the dough. But products with swollen semolina are especially lush.

Are there any pancakes left? They are not very tasty when cold. But you can always put the potato pancakes in a greased pan, pour over sour cream, sprinkle with cheese and heat in the oven. Delicious casseroles are made with the addition of tomatoes, sausage, cheese, meat products and cottage cheese.

To prevent potato pancakes from falling apart during the cooking process, it is important to use potatoes with a high starch content. Young tubers are not suitable. If the potatoes are not starchy, then add more eggs to hold the mass together.

It is better to grate potatoes for potato pancakes on a plastic grater. Metal shavings quickly become darker, and finished products acquire a bluish color.

How delicious Belarusian cuisine is! Once again you are convinced of this, you just have to taste a portion of crispy golden potato pancakes. Real Belarusian pancakes are nothing more than potato pancakes, but there are a couple of recipe secrets in preparing such a simple dish. For example, the food will come out juicier if you add chopped (grated) onions to the dough. And if you simmer the fried pancakes a little in the oven before serving, the taste will be simply divine. Never serve potato pancakes cold, only piping hot! Once cooled, they are no longer good for anything, as they lose much of their taste.

The centuries-old traditions of serving pancakes remain unchanged. They are served hot, with cracklings or lard (melted lard), with thick and tender homemade sour cream.

Ingredients for pancake recipe

1 kg of potatoes;
1 egg (you can put 2);
4 tbsp. spoons of flour;
sunflower oil or pork fat;
taste your favorite spices.

Step-by-step recipe and photo of preparation

Peel the tubers and finely grate them into a bowl. Squeeze and drain the released juice. It is convenient to squeeze out by placing the mass in an improvised bag of gauze or other thin fabric.
Add raw eggs, spices and finally flour to the bowl with grated potatoes. Mix all ingredients thoroughly; you can use a mixer at low speed.
It is better to take a cast iron pan with a thick bottom for frying potato pancakes. It needs to be generously greased with fat (vegetable oil), heated - and you can lay out the pancakes. Cook on both sides until a delicious golden brown crust appears.

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The result is obvious. Serve with sour cream, sauce, and applesauce. Who likes it how? Thin and crispy, they fly apart in an instant. From a kilogram of potatoes I got 4 pans of pancakes. This is approximately 20 pieces. 20 pieces were enough for three girls and me. Two guys will go off with a bang with vodka.

Secrets of the recipe for making potato pancakes

For those who are cooking for the first time, there are points worth paying attention to.

Semolina. I add it because it binds potato juice differently and gives a pleasant taste, which I am already accustomed to. In our family, semolina was always added to potato pancakes. I no longer know of a single recipe where semolina is added to pancakes.
If you make potato pancakes for a large number of people, it will take a very long time. For every kilogram of potatoes, count 30-45 minutes of cooking in one frying pan. With two frying pans, things will go much faster.
You should choose a frying pan with a flat bottom, over which the sunflower oil is evenly poured. Draniki are soaked in sunflower oil. And it’s best to place them on a plate with a napkin.
The potato pancakes themselves. Different people like different hash browns. Some people like it thick, while others like it thin and fried. Try both of these. Personally, I like thin, crispy ones with sour cream. But if you are going to make them later, it is best to make them thick. With such potato pancakes the pot will turn out excellent.

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