Smazhenin

Category: Vegetable and fruit dishes
Kitchen: Belarusian
Smazhenin

Ingredients

Meat (pork, beef) 500 gr.
peeled potatoes 800 gr.
carrot 1 PC.
celery (root) 70 gr.
bulb onions 2 pcs.
sour cream 130 ml.
Bay leaf 1-2 pcs.
flour 1 tbsp. l.
salt, ground pepper taste
lard 1-2 tbsp. l.
peppercorns, spices at will and taste

Cooking method

  • SmazheninCut the meat (I have pork, shoulder blade) into slices and slightly beat off
  • SmazheninSalt and pepper pieces of meat, roll in flour and fry until golden brown
  • SmazheninPut the meat in the pot
  • SmazheninCut onions, carrots and potatoes into slices
  • SmazheninPlace the potato slices on the meat
  • SmazheninAdd carrots and onions on top, pour water over the shoulders of the pot, close the lid and send to the oven preheated to 200C for 45 minutes
  • SmazheninAfter 45 minutes, add celery, bay leaf, salt and spices to the pot, cut into strips or grated
  • SmazheninPut sour cream on top and send everything to languish for another 15-20 minutes
  • Bon Appetit!
  • Smazhenin

The dish is designed for

3-4 servings

Time for preparing:

1,5 hour

Cooking program:

oven

Note

Meat can, and even should, be cut into larger chunks, this is more correct and authentic. When preparing this dish, they used both pork and beef, so you can choose according to your taste and wallet. Well, about sour cream, there are recipes without sour cream, but this, it seems to me, is more roast than butter. Try it, share your impressions, bon appetit!

TATbRHA
Teen, well, it is clear that this is insanely delicious and will be prepared by me in the near future !!
I cook all your recipes almost immediately, all are great, everything is for my taste! In general, I love Belarusians all my life. And I want to know why smazhenin - smazhenin? Because it is smeared with sour cream? And why, then, are the scrills - scrills? What is it from? And where is their stress? .. Explain, please, it's so interesting!
V-tina
TATbRHA, Tanya, thank you
Quote: TATbRHA
And I want to know why smazhenin - smazhenin? Because it is smeared with sour cream? And why, then, are the scrills - scrills? What is it from? And where is their stress? .. Explain, please, it's so interesting!
Tanya, the fact is that the origin of some names can only be guessed at, since there is no one to ask, and in some old cookbooks and notebooks, of course, there are no explanations
Well, for these two names.
Smazhenina in the Belarusian move "smazhanina", from the word "grease", that is, "fry". I suppose that the dish was named so because of the pre-frying of the meat. The accent will be "SmazhanIna", "SmazhenIna". In principle, any grinned meat meal can be called smazhenina.
Skrilki, in white. Move "skrylkI", skylark is a slice, that is, according to this dish, it turns out that the name comes from the method of cutting potatoes - slices.
Well, here's what I can figure out myself
TATbRHA
It became even tastier!
V-tina
Tatyana, Tanyusha help yourself
Kapet
Quote: V-tina
Smazhenin in the Belarusian move "smazhanina", from the word "grease", that is, "fry". I suppose that the dish was named so because of the pre-frying of the meat. The accent will be "SmazhanIna", "SmazhenIna". In principle, any grinned meat meal can be called smazhenina.
"To fry" in Ukrainian and Polish: smazhiti, smażyć

Although, in relation to Ukrainian cuisine, such a dish is called "Pechenya", something like "Hot".

From Wiki, 🔗, in Russian:

Liver is a dish made from potatoes and baked or fried meat.
Liver is a popular meat dish. Meat (mainly pork) was fried with onions in a pan, then stewed in a pot with roots and spices, sometimes adding sour cream, kvass-kvass or whey for taste. The roast sauce was much appreciated.Sometimes the roast was stewed with potatoes, but more often boiled potatoes and porridge were poured over them.


What could be tastier than potatoes with meat? The question is rhetorical ...
V-tina
Quote: Kapet
Although, in relation to Ukrainian cuisine, such a dish is called "Pechenya", something like "Hot".
Constantin, thanks, apparently "Smazhenina" and "Liver" are twin brothers
Kapet
V-tina, of course! We, the Slavs, have many things in common. And the kitchens - even more so. In Ukraine there is also a dish called "Smazhenina", which is not clear how it differs from "Pechenya". Probably the name varies depending on the areas ...

Smazhenina is a traditional Ukrainian method of cooking meat or fish with vegetables, in which all the ingredients are pre-fried or boiled, put in a baking pot, poured with sour cream or flour-based sauce and sent to languish in the oven. It turns out to be a great hearty dish.
🔗


Thanks for the recipe!
V-tina
Quote: Kapet
Thanks for the recipe!
You're welcome
Rada-dms
V-tina, Tinochka, thanks for the recipe! Delicious!!!
I will definitely prepare, but I'll get some good potatoes! And then all the oak is sold with us.
V-tina
Rada-dms, Olga, I will be glad if you like it Even my son liked it and now he often asks for it, but yes, it’s not easy to buy good potatoes from us, but I hope you will succeed
Orshanochka
V-tina, Tinochka, what a cute little girl! Something I wanted to eat, I’ll go to the kitchen ... to have a rest And about the potatoes, yes, it’s more and more difficult to choose. If I take it on the market, I come up, I ask: Do you have white potatoes? -If they answer Yes, I go further. And in the store, on the sly fingernail, I scrape off the skin through the net - if it's yellow, I take it. And so at the stage of cleaning with a knife, you can already say what it will be: boiled or oak.
V-tina
Orshanochka, Tanyusha, thank you. We take potatoes from mom, she grows better and has somewhere to store, we go to help, then in the fall we take a bag or two, eat - and then we take.

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