Belarusian brawn with pork (Panasonic SR-TMH10)

Category: Yeast bread
Belarusian brawn with pork (Panasonic SR-TMH10)

Ingredients

Potatoes 500g.
Pork 500g.
Fat 30g.
Bulb onions 2 pcs.
Butter 40g.
salt, pepper, thyme (or other spices) taste

Cooking method

  • Finely chop the lard and fry, baking for 3-5 minutes.
  • Finely chop the pork, chop the onion. Add to lard and cook in baking mode for another 10 minutes, stirring occasionally.
  • Grate potatoes on a coarse grater.
  • Those who are not afraid of a saucepan can add potatoes to the meat and stir in a saucepan. I spread and stir in a large bowl.
  • Salt, season to taste.
  • Put in a saucepan. Cut on top with sl. oil.
  • Cook in baking mode 60min + 20min.
  • Decorate the finished dish with herbs if desired.
  • An unexpectedly delicate and airy taste turned out.

Note

Drachena is a traditional dish of Russian, Belarusian and Ukrainian cuisine, baked in a pan with butter from dough, which includes wheat flour, milk (cream), eggs.

Swetik00
well, VERY tasty ... we love drannikik, but I always didn’t like standing near a frying pan and frying them - and this recipe is a way out ,,,, THANKS
Omela
Swetik00 to your health! Glad you liked it!
Ru
I go to the bread maker for inspiration. So today I went to look at the recipes and suddenly remembered that I wanted potatoes
And here Omela with her drechen
She sculpted from what was - salted lard, fried with onions and boiled sausage (I didn't want to bother with defrosting meat). Only, to be honest, I didn't really like doing it in the cartoon. It is, of course, very tender, but I want a crispy crust, which can only be obtained in the oven at high temperatures.
Ru
Ay, well, to hell with her with a crust!

P.s. No way to make such a delicious looking at night
Omela
Quote: Ru

Only, to be honest, I didn't really like doing it in the cartoon. It is, of course, very tender, but I want a crispy crust, which can only be obtained in the oven at high temperatures.
Ru , agree with you! But then he gave up and forgot!
Ru
And it also eats less electricity and, in general, the multicooker is our FSE. But you have to show off sometimes

p.s. the smell of a long-eaten fight hovers around the apartment, like relict radiation from the time of the big bang in the universe ... (something was drawn to physics-lyrics)
lega
Does Drachena exist without eggs? I have always believed that Drachena is necessarily eggs, flour and milk ... and fillers can be different ...
Ru
We are waiting for the author's verdict, but my grandmother, a native Belarusian, by the way (this is how I confirm the authority of the opinion. I am actually also a native Belarusian, but grandmother is an authority!) Always called this dish a tattered pancake. There have never been eggs, a couple of tablespoons of flour can be added to neutralize excess liquid, and milk is required, but only to drink
Therefore, Drachen's version (that is, a dish that contains "torn", that is, grated potatoes) sounds quite logical to me
Omela
Girls, this is what I found:

DRILLED

A dish of Ukrainian and Belarusian cuisine is a casserole made of flour, eggs, potatoes, milk. Combinations with other products are possible.
Potato with pork was fought. Raw potatoes are chopped on a grater, combined with flour, salt, pepper, soda, onions, bacon fried with lard, small pieces of fried pork and mixed thoroughly. Put the mass on a greased baking sheet and bake. Serve hot with butter.
(Culinary dictionary. Zdanovich L.I. 2001)

So it turns out that both answers are correct !!!

Quote: Ru

my grandmother, a native Belarusian, by the way (this is how I confirm the authority of the opinion. I'm actually also a native Belarusian, but grandmother is an authority!
Oh, thank you very much to your grandmother and to you !!! Your opinion is really authoritative.
Ru
No, well, the recipe is just a godsend! Well, where else can you find this - and you ate deliciously, and spiritually enriched yourself - increased the level of culinary erudition, you know
Natusya
Damn, eat hotzza, lunch is coming soon. It's a pity you can't take a cartoon to work. We'll have to make dranichkov. Love them. Thank you for the recipe. I made meatballs yesterday. Now I'll go check out what happened. It was late yesterday.
Omela
Natusya,
Lenuka
thanks for the fight really delicate and airy taste
Omela
Lena, Thank you! Glad you liked it.
frautiger
Thank you for the recipe for the little cartoon, otherwise there are the fewest recipes for her. And also delicious!
Omela
Marina, good health.
Tenderness
Very tasty, thanks for the recipe. Only in my "baking" mode (PANASONIC SR-MHS181WTQ) everything was ready in 30 minutes.
Omela
Tenderness, glad you liked. : rose: Maybe Panasonic is hotter now!
naty-1
We have - the south of Belarus (Polesie) - this dish is called "babka")))
Omela
naty-1, welcome to the forum! And thanks for the comment.
Frenzy
Thank you very much for the recipe. Convenient and simple. That's just for my redmont and 60 minutes turned out to be too much, the crust was crispy and at least 1 cm high))) But I liked the taste anyway - bookmark it.)))
Chardonnay
I just bought pork yesterday, I think - why should I portray nourishing in the evening! And here Mistletochka laid out such a good recipe! I'll do it right tonight! Mistletoe, what do you think, how many minutes / degrees should I put in Shteba? Panasik 10th bank for cereals and pastries, I don’t want pork sponge cake)
Aenta
Quote: Chardonnay
Mistletoe, what do you think, how many minutes / degrees should I put in Shteba? Panasik 10th bank for cereals and pastries,
I'll sit and listen. There are both devices.
Chardonnay
I found a recipe for a pie with fish, there, in Shteba-1, 0.3 was baked for an hour on Kasha. Is it too much or not? You should try on languor, probably.
Omela
Ksenia, glad you liked!

Quote: Frenzy
That's just for my redmont and 60 minutes turned out to be too much,
Ksenia, Panasonic is small, very slow and sad !!! I took him on vacation this year to the sea, so everything (I don't even know which word is more appropriate to write) was exhausted. Only at the delayed start, something can be cooked ... or put and leave. to be ready for arrival. And my husband did not allow me to leave the appliances on, so I had to cook right before the meal .. very inconvenient.
Omela
Quote: Chardonnay
in Shteba for how many minutes / degrees should I put?
Rita, there the meat is finely chopped and pre-fried, the potatoes are generally rubbed. I would do 0.7 for 10 minutes on Kasha.

Quote: Chardonnay
I found a recipe for a pie with fish, there, in Shteba-1, 0.3 was baked for an hour on Kasha.
I only once baked in Shteba, I didn't like it .. though. girls know bake with pleasure.
Chardonnay
Omela, Thank you! I didn't even do it yesterday, I was waiting for your answer! Should it turn out to be a pie or a waddling potato / meat?
Aenta
Quote: Omela
Cook in baking mode 60min + 20min.
What does +20 mean?
Omela
Quote: Aenta
What does +20 mean?
Aenta, in Panasonic the timer is only 60 minutes. This means that after the end of the hour, you must turn on for another 20 minutes.

Quote: Chardonnay
Should it turn out to be a pie or a waddling potato / meat?
Rita, the pie will not work, but if you carefully remove it in segments (with a spatula), you can keep the visibility of the pie.
Aenta
Quote: Omela
in Panasonic, the timer is only 60 minutes.
I didn't even know about it

It turned out delicious. Thanks for the recipe!
Omela
Aenta,
Chardonnay
Quote: Omela
Rita, there the meat is finely chopped and pre-fried, the potatoes are generally rubbed. I would do 0.7 for 10 minutes on Kasha.
I am reporting. Made in Shteba on Meat 0.7 10 minutes. I didn't risk something on Kasha. I poured a third of a multi-glass of water to set the pressure. It turned out awesomely delicious! I didn’t like that the color of grated potatoes didn’t change very nicely at once. Maybe you need to rinse it after rubbing?
Omela
Rita, I think it depends on the type of potato. Here the girls wrote that they also get dark:


Potato casserole (lean) and with cheese (Steba DD1) (Omela)

Belarusian brawn with pork (Panasonic SR-TMH10)
Chardonnay
Quote: Omela
Rita, I think it depends on the type of potato. Here the girls wrote that they also get dark:
Yes, I have it darkened already in the process of rubbing in the combine. I'll try to do it in different versions next time - and rinse it and splash with milk! In any case - the recipe is very tasty, I leave the printout in the folder in the kitchen) THANKS!
Omela
Lorrys
It turned out very tasty. The whole family loved it. Doni is delighted, even the eldest who is always on a diet.
Omela
Lorrys, Larissa, I'm glad that I liked it and the family is happy !!!
Snowdrops
I understand that I am late, but I will still insert my "five cents".
So that the potatoes do not darken, erase the raw onion with it in the combine. Or add a spoonful of sour cream, but safer with onions.
Omela
Snowdrops, Yulia. welcome to the forum! Thank you very much for the advice, I have never heard of onions.
Snowdrops
Thanks for the welcome! In anticipation of its first MV, the entire forum proceeded, mentally you have it here.
And I also add onions to ordinary potato pancakes, when frying it is stewed and there is no raw smell. Well, potato pancakes remain light, cheerful
Omela
Join us! We are waiting for impressions and new recipes.
TaTkaa
Oh, this yummy - in our family in a place of honor! No potatoes anywhere
I will share our Lithuanian nuances - my husband's mother grew up in the village, and from those times she kept her grandma's recipe. In Lithuania, however, it is called Kugel (in the language it sounds as soft and gentle as the product itself is swallowed)
So, Lithuanian Kugel
Rub about 10 potatoes on a fine grater. In the process, I wash 2 large onions between the potatoes (the mother-in-law grit so that the bulb does not darken).
I add 2 small raw eggs.
Salt pepper. A large spoonful of mayonnaise.
About 300 g of hot smoked bacon, finely chopped. I mix everything.
I bring 200 ml of milk to a boil, pour this malasha porridge with it.
And now Babkina's yummy - put the bottom of the baking dish with a cabbage leaf. I take fresh leaves straight, tear it a little so that they lie more flat, and not in bowls. And I pour the malasha porridge onto the cabbage leaf. It is baked in the oven for 40-50 minutes, I have not tried it in the cartoon yet (the courier promised to bring it to me only today). But the end result is a miracle! We love potato grannies more tender, not very flat and dry, so our taste is perfect only if we bake not painfully thick, but up to 5 cm high. And cabbage ... a crown of taste pleasure!

Omela
TaTkaa, you have a very tasty story! Happy meeting with the multicooker!

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