Myadzwedz (Bear)

Myadzwedz (Bear)

Category: Vegetable and fruit dishes

Kitchen: Belarusian

Ingredients
Potatoes
Onion
Salt
Vegetable oil for frying

Cooking method

• We take these products:
• 
• Peel the onions and potatoes. Chop the onion and set to fry.
• 
• Rub the potatoes on a coarse grater.
• 
• Mix the potatoes and toasted onions. Salt.
• 
• We put our mixture in pots or ducklings. We put in an oven preheated to 180 degrees. As soon as the crust is golden on top, remove it from the oven.
• 
• We mix.
• 
• And again we put in the oven. The larger the dishes, the more times you need to mix.
• As soon as the potatoes are ready we take out and eat with pleasure. It can be used as a side dish or as a main dish.
• 
• This is the lean option. But you can add bacon, cracklings and pour sour cream on top. But I just like potatoes with onions.
• Bon Appetit!

Note

This is a dish from my deep-oozing childhood.
Once my grandmother told me the fairy tale "Three Bears" for the night. And I really did not want to sleep and I pretended that I was very scared of the bears and now I can not sleep.
Then my grandmother promised me that we would eat the bear tomorrow. And there will be no more fears.

The next day, my grandmother and I prepared our Bear. And grandma told this tale again. But I didn't even try to pretend that I was scared. Why be afraid, then, when the bear is pretend, made of potatoes?

Baba Manya has adopted this technique. And if I was scared of something, then my grandmother would cook some dish (more often porridge) with me, we called it in the name of my fears and ate it together.

My grandmother was such a psychotherapist.

Irisha, delicious, beautiful, warm! I love this taste! And I also love sauerkraut there!

Exactly! This dish is good for its versatility!

I do not get tired of admiring. Your grandmothers are a storehouse of folk wisdom and wonderful recipes. Thank you!

Your grandmothers are a storehouse of folk wisdom and wonderful recipes.

Oh, too!
I think it was because the grannies were from poor families. And not even for every holiday they could afford expensive products. What can we say about everyday life. And I wanted to eat tasty. So they prepared small masterpieces from ordinary ones. And from generation to generation, recipes were passed on and accumulated.

To be honest, I still have a wagon and a small cart of such recipes. Only now I realized that I cook old proven dishes more often than newfangled ones. They are simple to perform, but delicious. And reliable. They always work out.
Moreover, it is not a shame even to serve them to the guests.

Oh, how delicious-oh-oh! I will definitely do it and put it in a cast iron in a heated stove. The main thing is to keep track of it so that it doesn't burn out.

Thanks for the delicious dish!

Irina, my grandson had a wild fear of Babayka from the cartoon. And at my dacha, cucumbers grew, called Babayka. After the child plucked a few cucumbers and ate, there was no fear. So your bears have also disappeared ... But I don't have a big pot, only a lot of small ones ... But I know where the big one is for sale!

Irina, the recipe is awesome! But only eaten hot? Do not cook for the future? And here, Ira, you remembered about cabbage, so at what stage should you add it?

[Tusya Tasya]

Tusya Tasya, Natasha, this dish is eaten hot. But you can also warm it up. In the same microwave. But warmed up, of course, is no longer so tasty.
I first wash the cabbage a little, squeeze, fry, and then mix with onions and potatoes.
Maybe Irina cooks differently?

And I don't have a big pot, only a lot of small ones ...

So after all, I did it in a portion pot. It's just that in a small pot this dish cooks faster and there will be less foam. You will need to mix everything just once.

And how much time to bake?

It all depends on the size of the dishes. Well, from the oven (stove).
To be honest, I didn't time it on purpose. Well, maybe half an hour is needed for a portioned pot ...
I always taste potatoes when stirring. First, to check for salt. And secondly, readiness.

Yes, I wanted to make a quick dinner yesterday. so she asked. Well, I've already prepared another dinner, so now it will not be for dinner, but for something else on another day

I made this potato for dinner today. Delicious. Unfortunately I didn't take a picture. Maybe next time. And the next time will be for sure. Thanks for the recipe.
I just wanted to ask you about this: When you grated potatoes, it darkened a little, how do you deal with this?

I’m not fighting in any way. This starch is oxidized in air. So the potatoes are good, boiled.
There are three options for getting light potatoes:
1) Rub into a container with slightly acidified water and then rinse the potatoes, rinsing off the starch. But I don't really like that potato. Although it looks beautiful.
2) Take potatoes intended for frying. It is low in starch.
3) When rubbing potatoes, add vegetable oil and stir from time to time so that contact with air is minimal. But in this case, the potatoes come out too fat.

So I prefer to cook a dish that is not entirely aesthetic, but tasty.

[toffee]

toffee, Irina, thanks for the answer. Yes, apparently, you just need to ignore the color change. The taste does not suffer from this, and I do not want to add a lot of oil. Lay out, if possible, more recipes, since you have a lot of them.

Well, here I was again cooking this delicious potato, my husband really liked it. Today with a photo.

Added some lean pork. Delicious.

[olgavas]

olgavas, Olgawhat a delicious bear turned out!