Buttermilchgetzen (potato casserole with loin and linseed oil)

Category: Vegetable and fruit dishes
Kitchen: german
Buttermilchgetzen (potato casserole with loin and linseed oil)

Ingredients

Raw potatoes 500 g
Potatoes, boiled in peel 250 g
Bulb onions 1 PC.
Loin or lard 100 g
Cream or sour cream (original buttermilk) 100 g
Chicken egg 1 PC.
Linseed oil 1 tbsp. l.
Rapeseed oil 1 tbsp. l.
Salt, cumin

Cooking method

  • In the original, of course, everything is cooked in a pan and in the oven.
  • I cooked in a multicooker.
  • She cut the meat into pieces and fried it on the "Fry" program, salted it.
  • Buttermilchgetzen (potato casserole with loin and linseed oil)
  • Raw and pre-boiled potatoes were grated and mixed.
  • Finely chopped the onion, added sour cream, an egg with salt, caraway seeds and pepper to the potato mass.
  • Buttermilchgetzen (potato casserole with loin and linseed oil)
  • She mixed everything thoroughly, poured linseed oil on the meat into a bowl and laid out the potato mixture.
  • I put it on "Pastry" for 45 minutes.
  • What happened? And it turned out to be a big potato pancake, very tasty, and even with meat!

The dish is designed for

2 servings

Note

The recipe is most typical for the Ore Mountains.

Ore Mountains (it. Erzgebirgskreis) Is the name of a district in Germany that arose on August 1, 2008 as a result of communal reform from the former districts of Aue-Schwarzenberg, Annaberg, Stollberg and Srednie Ore Mountains. The center of the district is the city of Annaberg-Buchholz.
The region is part of the state of Saxony.

Emblem Buttermilchgetzen (potato casserole with loin and linseed oil)

Saxony has always been famous for its developed agriculture, its rivers were teeming with fish, game was abundant in the forests, and in every courtyard there were orchards. However, for many centuries food in Saxon homes was modest and often scarce (even at court). This stems from endless wars that led to robberies, looting and devastation of fields and gardens. During the Thirty Years' War (1618-1648), housewives had to be creative in order to somehow brighten up a boring table. This was followed by the three Silesian Wars (1740-1756), the Battle of Leipzig (1813), the First and Second World Wars. It was especially hard for the inhabitants of the Ore Mountains, who worked in the mines. Therefore, the main dishes were prepared, of course, from potatoes. Until now, the favorite dish here is Buttermilchgetzen.

MariS
Ol, you've got an interesting potato pancake! Still, MB is very helpful - it speeds up the process (especially when using old recipes in which dishes must languish for a long time).
Rusalca
MariV, yes the potato pancake is really interesting! I will definitely try to cook! Thank you!
MariV
Yes, Marina, my oven bakes well. But I don't turn it on again - it's more convenient in the cartoon in all respects!

Rusalca, Anna, the main thing is fast and immediately great! I got hooked on potato pancakes in Western Ukraine.
Val79
A very tempting recipe, but is rapeseed oil a must? Can you do with linseed alone or replace rapeseed with olive?
MariV
Val79, for the authenticity of the recipe, of course, rapeseed is better - but if not, you can also use ordinary refined sunflower seeds. Which I did while cooking.
Lerele
MariV, and I do not feel the difference in taste between sunflower and rapeseed, both do not smell, they taste the same, only when you fry rapeseed has a hint of smell, which sunflower does not.
I really want to try your recipe, I love it so much when it's simple and tasty, only I'm not very fried potato pancakes, and my husband does not eat at all, does it taste more like puree casserole or pancakes? If to puree, then I am the first in line !!!
MariV
You know, dear, in my case it all depends on the type of potato.I had a gift, Belarusian - my summer workers, Belarusians, I don't know why, they brought me potatoes, bacon and real beef stew from their Sporov!

This homemade potato has a very pronounced taste, potato; therefore it looks more like potato pancakes.
Perhaps, if you take another potato, the puree smell will overpower the smell of raw. Or, you can change the ratio of boiled potatoes to raw in favor of boiled ones.
Val79
Quote: MariV

Val79, for the authenticity of the recipe, of course, rapeseed is better - but if not, you can also use ordinary refined sunflower seeds. Which I did while cooking.

Got it, thanks! I have linseed and olive at home, it's lazy to buy another bottle of rapeseed =)
MariV
Of course not.
Lerele
MariV, we have almost all the potatoes .... unimportant, shall we say, to taste. Whether expensive or cheap. Rarely comes across a good one, I tried to buy in the markets and from bauers, I went on purpose, and I just can't find a tasty, tasty one.
MariV
Apparently, the soil is not very good, and agricultural technology is chemical ...

And my friends have a subsistence economy, they keep all the livestock, birds, they just don't have enough money for chemical fertilizers.
Lerele
Removed obscene expressions
MariV
Good girl!
barska
... very similar to reshti, they are also made from a mixture of boiled and raw potatoes in some sort. regions. Translation - not very good. suitable for the set of words in the title Still, buttermilk should be present in the translation
MariV
barska, "Buttermilk is a fat-free cream that remains after churning butter" - the recipe indicates the presence of cream.

Rösti - if you know German well, you can easily translate.

The Russian name is casserole - perhaps you have already forgotten what it means in Russian - "Casserole is the name of a whole group of culinary products that are made from various ingredients using baking, hence the name of the category of dishes."
barska
Quote: MariV
Buttermilch
I am fluent in both language and traditions ...
Buttermilk and Buttermilch - the same thing, just in your name rus. the recipe indicated flaxseed oil, loin and potatoes, and not mentioned Buttermilch! There was my comment on this ...
MariV
Quote: barska

I am fluent in both language and traditions ...
Buttermilk and Buttermilch - the same thing, just in your name rus. the recipe indicated flaxseed oil, loin and potatoes, and not mentioned Buttermilch! There was my comment on this ...

I so wanted to interpret the name in Russian - without a complete list of ingredients included in the recipe. My right.
Rita
MariVwhy linseed oil in the recipe? He has a very specific taste. Felt in the finished dish?
MariV
Rita, such ingredients were in the original recipe - rapeseed and flaxseed. Apparently, there was no refined sunflower or olive oil in the Ore Mountains at that time. Until relatively recently, we also did not have refined vegetable oil - none. They fried either on melted butter, or - fish, for example, - on a regular, highly foaming sunflower. In Central Asia - on cotton, it is odorless, and does not foam.

à propos, I am already used to the taste of flaxseed, I add it to all salads, I don’t fry on it, of course, but I add it to stews.
Mikhaska
Olya! Your casserole is so delicious!
I have known her since adolescence, when we visited relatives in Czechoslovakia in the town of Chomutov, which is located near the border with Germany, just in the Ore Mountains. And in Czech they are called Krushne mountains. They cook exactly the same casserole. Apparently, the neighborhood affects.
Thanks for reminding me!
MariV
True? I am very glad that they remembered!
Mikhaska
Quote: MariV
True?
Of course! They have a very similar kitchen. And it is not clear which side of which recipe produced God. In this northwestern part of the Czech Republic, elements of Saxon cuisine can be traced. (Dresden, according to our Russian standards, is just a stone's throw away ...)
MariV
Yes, and not only the cuisine, but also the pronunciation - in Vogtland, in particular, with many, uncharacteristic for Hohdeich, hissing.When my husband arrived and had a diploma as an interpreter, he could not immediately understand the local dialect - on TV ZDF and ARD - easy, but local!
And familiar local Germans, teachers by education, were even embarrassed, apologized ...

To be honest, the German - traditional cuisine - in addition to bockwurst, sausages, pickled cucumbers and black bread, did not deceive me at all. Even a hackflash. And the Germans were much more willing to visit us - for jellied meat, dumplings, an abundance of salads, pies, etc. We, they said, would come to visit you once, then you can not eat for a week.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers