We prepare real Belarusian potato pancakes. Potato draniki step by step recipe with photos Belarusian Draniki Belarusian

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.

Tasty and aromatic Belarusian pancakes can be prepared quickly enough for dinner, when after a working day there is no energy left for long cooking. Another advantage of this simple dish is that to prepare it in the traditional version you will need a minimum of ingredients: potatoes and a pinch of salt. In addition, you can diversify your menu by adopting several recipes for potato pancakes with different fillings.

How to cook potato pancakes in Belarusian

The appearance and taste of potato pancakes largely depends on the quality of the potatoes chosen for them. Belarusian potatoes differ from Russian ones in the large amount of starch they contain, so cooked pancakes retain their shape better. Choose strong, mature tubers that have rough skin and a yellowish center. To determine the latter, ask the seller to cut one potato.

If the potatoes used to make potato pancakes do not have enough starch, you can add 2 tsp to the dough. potato starch

To prepare the boiled mixture, peel the potato tubers and then grate them. Depending on your preferences and the recipe you choose, you can use a standard fine grater, a fine grater, or a coarse grater. After preparing the potato mass, squeeze out excess moisture and then mix it with astringent ingredients - potato starch, wheat flour or finely ground corn flour, which will color the potato pancakes with a golden hue.

If you don't like the greenish-gray tint of hash browns, you can get rid of it by adding 1 tbsp to the potato mixture. cold kefir or milk or kefir. The prepared dough should be viscous and quite liquid.

To prepare potato mass, you can use either a regular grater or a special one, which is produced in Belarus

It is best to cook potato pancakes in ghee, but you can also use refined vegetable oil. Pour enough oil into a hot frying pan to cover half the thickness of the hash browns. Using a spoon, spoon the dough into the pan so that there is at least 1 cm of free space between the potato pancakes. Fry the potato pancakes over high heat on both sides, turning them over with a wide spatula. At the same time, be careful not to get burned by splashes of hot oil.

Potato pancakes: recipes

Try to cook the simplest potato pancakes - with onions. For this you will need: - onions - one piece; - large potato tubers – 6 pieces; - raw egg - one piece; - kefir – one tablespoon; - vegetable or ghee; - ground black pepper, salt - to taste; - sour cream.

Grate the onion and peeled large potato tubers on a fine grater. After squeezing out excess vegetable juice, add egg, kefir, pepper and salt to the mixture. After mixing the dough well, fry the potato pancakes on both sides. Serve the finished dish hot, with sour cream.

Pancakes with pumpkin have a very unusual taste. To prepare them you will need: - half a kilo of potatoes; - onions - one piece; - pumpkin pulp – 100 grams; - garlic – one clove; - raw egg - one piece; - sour cream - one tablespoon; - ground black pepper and salt - to taste; - vegetable/ghee oil.

After peeling the potatoes, grate them on a fine grater, add the onion and pumpkin pulp. After squeezing out excess vegetable juice, add finely chopped garlic, egg and sour cream to the mixture. Season with salt and pepper, then mix the dough thoroughly. Fry pancakes on both sides until golden brown.

Pancakes with mushrooms will help diversify the Lenten menu. To prepare them you will need: - 1 glass of dried mushrooms; - 3 glasses of water; - onions - one piece; - 700 grams of potatoes; - 4 tablespoons of flour; - ground black pepper and salt - to taste; - vegetable/ghee oil. To prepare mushroom sauce for potato pancakes, take: - 2 tbsp. vegetable oil; - 2 tbsp. flour; - ground black pepper and salt - to taste.

Soak the dried mushrooms in a little cool water for twenty minutes, then rinse them well. Cook them for fifteen minutes in a saucepan with 3 cups of water, then drain the liquid into a separate container (you will need this later to make the sauce). Finely chop the mushrooms. After this, chop the onion and fry it in a frying pan with a small amount of vegetable oil until golden brown. Next, grate the potatoes on a fine grater and squeeze out excess moisture. Mix together the potatoes, mushrooms and onions, add four tablespoons of flour, salt and pepper and mix the mixture well again. Fry potato pancakes in vegetable oil on both sides until golden brown.

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;
vegetable oil - how much will be needed.

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 it into small cakes. 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.

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.

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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