Machanka from Belarus. Step 2: White machanka with two types of pancakes

[Machanka from Belarus. Step 1. Homemade sausage for machanka]

Machanka from Belarus. Step 2: White machanka with two types of pancakes

Category: Meat dishes

Kitchen: Belarusian

Ingredients
Meat semi-finished product: Boiled homemade sausage	2-3 pcs
Brisket with a layer	200-300 gr
Pork ribs	4-5 pcs
Chicken meat	½ fillet
Painted pork (lean)	200-300 gr
Marinade for meat - option 1: honey	1 tsp
Soy sauce	10 tbsp. l.
Vegetable oil	10 tbsp. l.
Balsamic vinegar	3 tbsp. l.
Salt, herbs and spices
Marinade for meat - option 2: clean water	500 ml
Garlic (to taste)	2-5 teeth
Tea brewing (dry black tea, you can sachet)	2 tsp
Salt, herbs and spices
For frying meat - vegetable oil
For machanka: Broth (from cooked sausages or chicken)	400 ml
Sour cream is necessarily sweet, without sourness	200 ml
Milk	200 ml
Flour	2 tbsp. l. with a slide
Bulb onions	½ head
Sugar	1/3 tsp
Garlic	1-2 teeth
Nutmeg (grated or ground)	1/4 tsp
Salt
For frying onions - vegetable and butter
For flour pancakes: sour warm whey	500 ml
Medium egg s-1	1 PC
Salt	½ tsp
Sugar	2 tsp
Flour	400 g
Soda (if the whey is sweet, then pay off the soda)	½ tsp.
Vegetable oil in dough	5 tbsp. l.
For potato pancakes: large potatoes	4 things.
Bulb onions	½ piece
Fat thick sour cream	2-3 st. l.
Flour (depending on potatoes)	50-100 gr
Salt	1 tsp
slaked soda	0.5 tsp

Cooking method

• We continue the conversation. The beginning of the recipe with us here.
• I am exhibiting my version of this dish. He's certainly not exactly mom-grandmother, but only because of the spices and flavorings. Time now allows us to improve and improve tastes. The rest is the principle of my family's preparation. The most important thing in machanka is to cook properly a delicious and soft meat semi-finished product. And that means - marinate deliciously and fry beautifully! An important factor is broth. This is not just water where meat was cooked. The broth should be rich, aromatic and moderately salty. Therefore, I advise taking it from boiling sausages from here.
• You can certainly buy a sausage, but what can compare with your own !!!!
• Machanka from Belarus. Step 1. Homemade sausage for machanka
• It is necessary to cook machanka like a barbecue - in advance. After all, all meat products (except sausages) must be marinated and given time to marinate. The first option for pickling (for fried lovers). We prepare the marinade - whisk olive oil, honey, soy sauce, balsamic vinegar, salt and ground spices and herbs until combined and dissolved. WHY! Herbs: No Herb Should Dominate! The taste should be bouquet! We coat the ribs, brisket, pieces of meat well with sauce and leave on the table for 20-30 minutes, or preferably an hour. Do not add large spices and garlic to the marinade - they will burn when frying.
• The second option (for lovers of more poch and softer). Meat and brisket can be marinated in hot brine, then everything will be generally the most tender and soft. Cut immediately to the desired size. I prefer everything on a large scale, except for cracklings. Boil water with salt and spices, garlic and tea leaves (the taste should be bright) and cool slightly to 80 degrees, pour all the meat joys. Cover and let stand for 3-4 hours. Then throw it in a colander and let it drain and dry, shake off the tea leaves. Then fry, but check for salt in the process. It will be very juicy and soft.
• Boil the homemade sausage in a delicious broth from the recipe and let it stand for a while in the broth. Save the broth.
• Let's prepare the pancake dough. I offer my own version of the pancake dough. But this is not necessary at all. Pancakes can be any.
• Flour pancakes. Let's prepare the dough as it should stand. Beat the egg with salt and sugar. Introduce the serum little by little. Add sifted flour and baking soda. Mix well. Add vegetable oil. Let it brew for 30 minutes.
• Next, cut all the meat, except for the ribs. Cut the brisket into cracklings, meat into pieces, sausage into circles. I chop the meat coarsely and the salko finely. Then we fry everything beautifully until a beautiful crust in a well-heated frying pan lightly greased with vegetable oil. First, I fry the ribs until a beautiful crust , then if they are very fleshy, then cover them with a lid and keep them on low heat to cook. Then I fry the boiled sausage. Then I fry the cracklings. And at the end there is meat. The main thing here is not to overfit! The sauce with burnt pieces is not tasty. Therefore, they fried it - put it in a saucepan. Do not leave in the pan.
• Cooking the machanka itself. It is of two types: white and red (figuratively - brown). I will first describe the recipe for a white machanka. Fry the onion until beautiful transparency in a mixture of vegetable and butter with sugar. Add chopped, crushed garlic. Dilute flour in milk with a drop of salt. Add flour and milk to the onion and garlic and add sour cream. Good, but knead gently. Now we bring to taste with salt. From spices we use only grated nutmeg (or ground)... Pour the sauce into a saucepan with meaty beauty. We mix. Let it boil. Adjust the density to your taste with broth... It is difficult to give a rate of flour due to the difference in its quality. Classic machanka is like thick sour cream. Keep in mind that after standing, it will become thicker. Then let’s continue for a couple of minutes (without intense boiling!), Covering with a lid, set aside. Let it stand for 20 minutes.
• We bake pancakes. Both potato and starchy foods go to machanka. I offer my own version of the dough for potato pancakes. The dough is cooked and the pancakes are baked immediately. Potatoes rub on a fine (or even coarse) grater along with the onion. Add sour cream, salt and flour. Mix. Bake immediately in a notable amount of vegetable oil or pancakes or pancakes. We bake flour pancakes in parallel. This is how I bake pancakes for my whole family to please everyone.
• We serve freshly baked pancakes, I serve machanka in a separate bowl (you can sprinkle with herbs, but I like natures) and don't put pancakes in it.
• Everyone loves to swing! This is a whole ritual.

The dish is designed for

for 5 people

Note

This is delicious! This is soooooo delicious! Do not be lazy - cook. This is one of the options for machanka. But in my family they love the other more - to be continued!... Pancakes can of course be baked in advance, and then reheated in a cartoon. You can, but if in the heat of the heat !!!!!
By the way, this is how I save myself from splashes when frying meat ... Cover the splash cover with napkins crosswise.
A bit of history and information.
The name "MACHANKA" comes from the word dunk, since usually machanka is used not as an independent dish, but for dipping boiled vegetables, pancakes, pancakes, pancakes, etc. Machanka (Belarusian machanka or macanka, Ukrainian machanka) - dairy or meat dish of Belarusian and Ukrainian cuisine. Each region of Belarus has its own vision of this dish. Our machanka is essentially a thick sauce-soup, both meat and milk, both cold and hot:
- based on sour cream, sour milk with different fillers
- on the basis of sausage pikhanay fingers, pork (as a rule, pork ribs), or less often - poultry. For dipping, flour pancakes, aladki, pancakes, bread and its substitutes were also used, the same bulb and pa-bagatamu - cold smoked.
And it was always called machanka. Such is the sequence and full compliance with the etiology of the word. The consistency of the dish is cream sauce soup.Traditional for Belarusian cuisine, semi-liquid-semi-thick consistency is characteristic not only of mainly vegetable dishes, but also of those that are considered predominantly meat, for example bigos, and especially popular still numerous types of Mykanin (makanin, or machanok), as well as such semi-sweet dishes, as malt and kulag, which is a mixture of flour and sweet (berries, honey). The history of the dish itself is quite simple, its original purpose is to pick up crumbs from the table and use them rationally. It was not specially cooked as it is now, when the best meat is crumbled into it. smoked ribs and sausage. In the machanka, they always put scraps of everything that was collected from the hostess from the next audit in the pantry. First of all, scraps of lard and meat on the skin and without salted-smoked hams went to the machanka, then the turn came to dry dried or vyanjenai (nationalists will correct me!) Meat sausages, as well as pyachanyuki, i.e. sausages with offal ... Various types of meat were taken, including withered geese and wild game - hares, elk and wild boar ... But one thing for all this variety was common, it was that the products were not the best, had an unpresentable appearance and could not be used for independent dishes. Therefore, in order to even out and hide this, the hostess crumbled everything small and small, making an exception only for the sausage. Well, sausage is sacred in any household and it had to be prepared and presented in the most complete form, so the pieces of sausage in the machanka were large. The machanka itself was made in broth from a mixture of ready-made ingredients and water. Spices were usually present in sausage and lard ... and that is why we are familiar with the main prysmak - cumin and pepper, which makes machanka a more or less standard dish, since most of the ingredients and proportions between them were not strictly kept.
Source: Wikipedia and 🔗

[Irina]

Irinahow delicious! I choke on saliva. I'll cook it on the weekend. I love this yummy. Mom once cooked in childhood. It was with pancakes and pancakes that I put a large bowl with meat sauce.

[Irina]

Irinahow delicious! I choke on saliva. I'll cook it on the weekend. I love this yummy. Mom once cooked in childhood. It was with pancakes and pancakes that I put a large bowl with meat sauce.

Yes, you won't forget this taste. And mom's food now seems like something fabulous and extraordinary! Thank you for your kind words.

Ir, I'm already afraid to look into your topics! You can't get out of you alive! Every time you have to crawl away from the computer with the last bit of strength.

[Irina!]

Irina! Machanochka! Yes, also from the bearer of traditions, it is - to go crazy! Right word - it smells!

[Irina!]

Ir, I'm already afraid to look into your topics! You can't get out of you alive! Every time you have to crawl away from the computer with the last bit of strength.

Ha, well, I squeeze through my doors sideways after your fenders and loaves! So you try, stock up on a handkerchief and watch! Be sure to come and see! How am I without you then?

Irina! Machanochka! Yes, also from the bearer of traditions, it is - to go crazy! Right word - it smells!

Thank you so much! Come in - guests are always welcome!

Ira, no words. It's so delicious !. Well, I’ll laugh. I am browsing the site, the grandson comes up and admires: "Hurray, grandma will cook tasty treats again!"

Ira, no words. It's so delicious !. Well, I’ll laugh. I am browsing the site, the grandson comes up and admires: "Hurray, grandma will cook tasty treats again!"

Through the mouth of a child ... He was lucky with his grandmother!

[Irochka]

Irochka, titanic work! What a fine fellow you are! Thank you!
I'm ashamed to admit, this is the first time I've heard about such a dish, let alone try,
thanks to you, the horizons expand.

Ira! Well, nothing to yourself! I've heard of this, but I've never cooked. Well this is really a whole ritual !!! Well done!

[Irochka]

Ira! Well, nothing to yourself! I've heard of this, but I've never cooked.Well this is really a whole ritual !!! Well done!

Thank you for your kind words. I tried to. It is delicious!

Irochka, titanic work! What a fine fellow you are! Thank you!
I'm ashamed to admit, this is the first time I've heard about such a dish, let alone try,
thanks to you, the horizons expand.

Haven't you heard of the machanka? Then I really did not try in vain. It was difficult, but most of all offensive - for some reason some of the photos did not open. It's a shame to tears! Thank you for appreciating. This is doubly pleasant!

[Irin]

And I have not heard, but described so deliciously!
Irin, but for those in the tank, how do they eat this dish? To each a plate of pancakes and sauce or from a common pot? With hands, forks, knives? Cold, hot? At what time of the day (in the morning or as a main course during the day) is it accepted to drink something? Wow, how dark I am

Hurrah! Finally a machanka appeared! I already wanted to ask a question in Belarusian cuisine. On the Internet, of course, there are recipes, but I wanted to see a "home" version. We tried it in Minsk N years ago. The dish is incomparable !! Thanks a lot!

[Irin]

And I have not heard, but described so deliciously!
Irin, but for those in the tank, how do they eat this dish? To each a plate of pancakes and sauce or from a common pot? With hands, forks, knives? Cold, hot? At what time of the day (in the morning or as a main course during the day) is it accepted to drink something? Wow, how dark I am

Very correct questions - I will probably edit the recipe. Thank you!
She eats this dish by dipping pancakes in sauce and eating meat components. Of course, perhaps, according to etiquette, you need a spoon and a fork, but at home in your favorite kitchen - with your hands! This is mostly Sunday morning. As this is a great family meal. But since it is better fresh, and then mom's morning should start very early, then we are going to lunch in the afternoon. And since I do a lot, then the next morning everything warms up. The dish is indisputably high in calories, and therefore the main and only one. After that, maybe dessert. Wash down? If a feast, then a funky option. All spirits will do. Wine and beer, I think, will not work. Although my friend can drink beer even with a sweet cake. The dish is not dry. Rather, it is satiating. Imagine the taste of a crispy freshly baked slightly sweet pancake and a hot aromatic thick soup sauce with hints of hot spices and a slice of crispy juicy meat with sausage... NO, you won't want to drink it. And here is a glass of cold vodka or brandy ... EH !!!!

Hurrah! Finally a machanka appeared! I already wanted to ask a question in Belarusian cuisine. On the Internet, of course, there are recipes, but I wanted to see a "home" version. We tried it in Minsk N years ago. The dish is incomparable !! Thanks a lot!

Low bow to our dear guest! And huge: to your health!

Thanks for the clarification!
Uuh, if I feed my husband like that in the morning on the weekend, he will lie full on the couch all day and turn into a ball of incredible size.
In general, it will go perfectly to a home winter men's feast. When friends come to my husband, I'll make such a delicious treat! I think I'll drink tea myself, and go to the peasants with beer or sbitn.

And I will definitely make myself, since pancakes and potatoes! At home, my parents call me "bulboeater" and "potato navel" and wonder why I am such a lover of potatoes. There are direct jokes about unknown Belarusian roots, although no one in Belarus has any relatives.

How I love such family meals, when you can all get together at one table! Thank you, Ira!

Thanks for the clarification!
Uuh, if I feed my husband like that in the morning on the weekend, he will lie full on the couch all day and turn into a ball of incredible size.

Well, it's you in vain, my men, due to the fact that a large family is a big concern, after such a dinner they always get ready for work. But tummies grow of course!

In general, it will be great for a home winter men's feast.When friends come to my husband, I'll make such a delicious treat! I think I'll drink tea myself, and go to the peasants with beer or sbitn.

UUU, the Lord will appoint you as your beloved wife! Well, judging by the benevolent speech and kind words, your genealogy certainly didn't do without a Belarusian.

Ira! When I read how it is eaten, I even felt the taste!
Thank you very much for such work! I could have gotten off with a ready-made sausage! And you are a heroine, with your cares so many people on the site made happy - my husband and my family for sure! It's one thing to try in a restaurant, another first-hand recipe from an excellent cook! And convey gratitude to assistants!
How I wanted to dip a hot pancake in the sauce!
And from the photo breathes with warmth, home comfort! the pot is so cute!
And what is under it, are these linen towels with a national pattern? (we still have people from Belarus in our family, I keep them :)

Ira! When I read how it is eaten, I even felt the taste!
Thank you very much for such work! I could have gotten off with a ready-made sausage! And you are a heroine, with your cares so many people on the site made happy - my husband and my family for sure! It's one thing to try in a restaurant, another first-hand recipe from excellent cooking! And convey gratitude to assistants!
How I wanted to dip a hot pancake in the sauce!
And from the photo breathes with warmth, home comfort! the pot is so cute!
And what is under it, are these linen towels with a national pattern? (we still have people from Belarus in our family, I keep them :)

Thank you Olga, your rating is the dearest!

A similar dish is prepared in our family. And our roots are in the Bryansk region, a small town on the border with the Gomel region. And as it turned out in this region, not only the language and traditions, but also the cuisine is very close to the Belarusian one. Only here they call not machanka, but hodgepodge. There are various options for its preparation, but pancakes are not even baked without a hodgepodge. And not necessarily meat in such a quantity and assortment, you can even stew, but you must also add finely chopped pickled cucumber, a little, but so that there is a slight sourness. And the pancakes should be thick (not yeast, but thick, preferably with homemade sour milk or whey). When I grew up, it was only then that I learned that pancakes are so easy to eat, I could not even imagine how to cook pancakes without a hodgepodge (I don't mean pancakes with fillings). So it's really tasty, only we never put sausage, just finely chopped meat and bacon. As I remember my childhood, Sunday morning without pancakes with a hodgepodge is not morning.

As I remember my childhood, Sunday morning without pancakes with a hodgepodge is not morning.

Thank you for sharing a piece of your memory.

Oh, he doesn't see your recipe, Irunchik, my granddaughter! Again he will ask for "Pines", Naroch!

Oh, he doesn't see your recipe, Irunchik, my granddaughter! Again request to "Pines", Naroch!

Yes, I know this heavenly place! Nice sanatorium. Have you been long ago?

[Irochka]

Irochkahow you describe everything deliciously and with love! Such a hostess, wife and mother! You clever! It's very warm to read your recipes - certainly some family history or tradition will be described! Thank you for sharing your experience of your national cuisine!

[Irochka]

Irochkahow you describe everything deliciously and with love! Such a hostess, wife and mother! You clever! It's very warm to read your recipes - certainly some family history or tradition will be described! Thank you for sharing your experience of your national cuisine!

Thank you Sasha, embarrassed. I'm grabbing my braids

Yes, I know this heavenly place! Nice sanatorium. Have you been long ago?

Yes, a long time ago - in 2009, for spring break! I really, really liked everything!

Very tasty dish, thank you very much.

Huge please. Glad you liked! Please try the second option with mushrooms.

Iiiiraaaaaa!
Have you ever frozen a machanka? How does she behave after defrosting, the sauce will not flow?
I cooked turkeys with mushrooms here so much that I already want something else, and I still have 1/3 left.
So, I want to freeze it, then somehow rrraz - and the machanka is ready, and I am like that, and all the others are in decline: how do I manage everything? And I was like: oh, leave it! ..

Have you ever frozen a machanka?

Sorry Natul. If it's not too late, then I answer. Machanka did not freeze - it leaves quickly. But bechamel is constantly. I think the same. Perfectly departs. Then you adjust the fluid.

If not too late

late
Rada and I ate everything frozen, then I'll tell

late
Rada and I ate everything frozen, then I'll tell

did not understand anything. but it seemed like it got dark ...

Prepared a white machanochka - just a bomb! She treated her own - there were no unlovers. Everyone liked it very much. But she has a strange property to disappear without a trace: only was, once and not

Everyone liked it very much.

Svetulya my dear! I am very pleased. Cook for your health, my girl.