Draniki in a pot with sour cream sauce. Draniki in a pot with sour cream. Ingredients for preparing the dish “Daniki in a pot”
DRANIKI - traditional Belarusian dish. They are eaten with sour cream and fried lard. Can be cooked in a pot with meat, mushrooms, brisket.
I would especially like to recommend children's potato pancakes. To be honest, today I was surprised to learn that I’m not the only one who calls them that: children’s. But I completely agree, my daughter is crazy about these coarsely grated potato pancakes.
There are many options for preparing potato pancakes, but here’sthree main ones.
CLASSIC HAZARDS
It’s hard to imagine a Belarusian without potato pancakes. And indeed, pancakes made from raw grated potatoes are a wonderful invention. It’s not for nothing that all neighboring peoples have similar dishes in their national traditions. In Ukraine, a potato pancake festival was held not long ago, and in Germany, potato pancakes are eaten with jam, not sour cream... These facts about analogues of our potato pancakes came to mind right away, but they are not the only ones. Recipe:Traditionally, potato pancakes are understood as potato pancakes, and potato flatbreads with filling are usually called sorcerers. Although 150-200 years ago, sorcerers meant completely different dishes.
classic Belarusian potato pancakes.
Ingredients: potatoes, flour, curdled milk or kefir, salt. Preparation process: Grate raw potatoes on a fine grater, add flour, curdled milk (kefir), salt and mix. Fry in vegetable oil. Ready pancakes are served with chopped, fried onions and fried lard. In modern Belarusian cuisine, potato pancakes are popular without flour and are served with sour cream. Also, potato pancakes are perfect as a side dish for Belarusian “machankas” along with flour pancakes.
Details:http://kulinar.brsmok.by/?p=4590
DRANIKI IN A POT
To prepare Draniki in pots with meat you need:
To begin, grate the potatoes on a fine grater, add 1 egg, 2 tablespoons of flour, a little salt and black pepper to the resulting mass, and you can also add a pinch of soda. Mix thoroughly. Fry the pancakes from the resulting mass in well-heated vegetable oil until crispy.
Separately, fry the pork, cut into small pieces, in a frying pan. When the meat is browned, add the chopped onion and fry everything together, add salt and pepper. When the onion is browned, add 100 grams of sour cream and ketchup. Stir and simmer covered for about 5 minutes. The sauce is ready.
Grease the pots with butter, you can also put a small piece on the bottom, lay out a layer of potato pancakes, on top - meat sauce, again potato pancakes - sauce. And so on until the potato pancakes and sauce are finished. Place in a preheated oven for 30 minutes. Take it out, let it cool a little and serve.
PS I put not only meat in pots, but also mushrooms. Sometimes I fry homemade sausage instead of meat. Instead of butter, you can put fried brisket in the bottom of the pot.
CHILDREN'S PANNIKI
You can say this about this children's dish: fast, inexpensive, very tasty!
Ingredients for preparing a delicious children's side dish recipe - recipe for potato pancakes with cheese:
- Potatoes - 5 pieces
- Egg - 1 piece
- Flour - 1 tablespoon
- Cheese - 50 grams
- Salt - to taste
- Oil for frying
How to prepare a delicious children's dish -potato pancakes with cheese:
Dry the peeled potatoes with a towel and grate them on a coarse grater (you can use a food processor and rinse the potatoes to remove excess starch, and then dry them).
- Add an egg, one tablespoon of flour, grated hard cheese to the grated potatoes, salt and mix well.
- Fry the pancakes, placing them in a thin layer in a frying pan, in vegetable oil in a well-heated frying pan over medium heat.
- Draniki can be served as a side dish for meat or fish dishes, or as an independent dish with sauce or sour cream to taste.
PS Cheese is not necessary, and pancakes will also turn out very tasty without cheese.
Experiment for your health!
Do you know people who don't like hash browns? Personally, I don't! And in Belarus, potato pancakes are generally a cult!
I made potato pancakes in Holland twice: the first time I was 16 years old, and then they disappeared from the plate as soon as they touched it. The second time was two years ago. After that, the Dutch decided to come to us in person, and I fried potato pancakes for them at home. In general, you can remember a lot of stories with potato pancakes. Any self-respecting establishment of national cuisine always serves potato pancakes. Even in Lithuanian Ikea there are sour cream wizards in the canteen!
In no way do I pretend that this potato dish belongs exclusively to Belarusian cuisine. Recipes for grated potato pancakes, similar to Belarusian pancakes, are found in German and Czech, Irish and Norwegian, American and Ukrainian cuisines. The taste of Belarusian potato pancakes, which sets this dish apart from its counterparts, lies in the use of Belarusian potatoes, which contain a large amount of starch. Tubers that have a large amount of starch are considered to be the most delicious. Potatoes, which contain a small amount of starch, are significantly inferior in taste. The highest level of starch is observed in mid-season and mid-late potato varieties. Therefore, the most delicious potato pancakes will come from old potatoes, but young tubers will not give such an amazing taste, although potato pancakes can be fried from new potatoes if you really want to :)
There are a great many options for preparing and serving this dish: from simple pancakes with sour cream, to options such as pancakes with salmon and cream sauce, pancakes with caviar, with mushrooms, with game, with lingonberries, machanka and so on.
My pancakes today are with pork and sour cream, which are stewed and served directly in pots.
There are many recipes for making potato pancakes, they vary depending on the area and traditions. But by and large, the principle of their preparation boils down to the following: peeled potatoes are grated on a special grater, and after adding various ingredients to the potato dough or without any at all, potato pancakes are fried.
My favorite option is potato pancakes with a crispy crust, which is achieved by adding eggs: more eggs means a crispier crust. It also depends on the potato itself, more precisely, its variety and the amount of starch in it. Of course, if you then stew potato pancakes with meat or mushrooms, then they become completely ordinary: soft, having lost their former “fragility”. But this is a completely different dish, with its own taste and flavor!
I also like light potato pancakes, when the grated potatoes do not darken in the process. This can be easily achieved by adding a grated onion or two to the potato dough. Many housewives do not add flour, and I, in principle, am not a supporter of flour in potato dough - flour makes pancakes less tasty, more rubbery or something... But I still add a spoon or two: it doesn’t affect the taste, but the dough becomes a little thicker, the flour binds excess water (although not all), which is convenient for frying.
So, the recipe that everyone knows:
Ingredients for two medium pots:
Potatoes - 10 large tubers.
Chicken eggs - 2 pcs.
Onions - 2 pcs.
Wheat flour - 2 tbsp.
Salt and pepper to taste.
Sunflower oil for frying.
Pork - 300-400 grams.
Sour cream - 500 grams.
Green onion.
Cognac - 2 tbsp.
Preparation:
First stage:
Grate pancakes and onions on a pancake grater. Add eggs, flour, salt, pepper and knead the dough.
Fry potato pancakes in a hot frying pan in sunflower oil. Fry for 2-3 minutes on each side. Then place the finished pancakes on a paper towel to absorb excess oil.
At this stage, perhaps, you can stop by eating potato pancakes simply with sour cream. But we can go a little further.
Second phase:
Wash the pork, dry it, cut it into small pieces and fry a little in a frying pan with vegetable oil. Salt, pepper, pour cognac, evaporate the alcohol and remove from heat.
Place a layer of potato pancakes in a pot, pour in sour cream, then a layer of meat, then sour cream again. The top layer is pancakes, we also pour sour cream over them. Cover with a lid and simmer in the oven for about 45 minutes to an hour at 160 degrees. 
When serving, you can pour sour cream over it again and sprinkle with green onions.
I won’t tell you which Belarusian doesn’t like potato pancakes, but in our family we prefer potato pancakes in pots, the first time I tried it was in an expensive restaurant, it was very tasty, although a little greasy, but you don’t eat it every day, so you can treat yourself and members of your family.
We do everything as usual, peel the potatoes and grate them, only in this case, not with a potato grater, but with a carrot grater, we will bake, the consistency should remain dense.
Grind one onion into the grated potatoes (it’s more aromatic), beat in the egg, salt, and a spoonful of flour, mix everything well.
Fry medium-sized potato pancakes over high heat on both sides.
Place the finished pancakes on a paper towel to absorb excess oil, leave them aside and cook the meat in the sauce. To do this, cut lard or brisket along with the meat into longitudinal pieces. And fry over high heat until browned.
Add chopped onion in half rings.
While the meat and onions are fried, mix sour cream, salt, herbs, oregano, flour and water in a deep container until smooth.
(you can add garlic, but not necessary)
When the onion is fried until golden brown, add our dressing and stir for 2-3 minutes until slightly thickened.
Place pieces of fresh lard in the bottom of the pot.
Place 3-4 pancakes on top of them and pour in a small amount of sauce with meat.
And so we alternate until the ingredients are gone, but the last layer should be the sauce. Place the pot in the oven for 30 minutes at a temperature of 180-200 degrees, without a lid, until the top layer is browned.
Serve slightly cooled, believe me, this dish will not leave you indifferent. Bon appetit!
Cooking time: PT01H20M 1 h 20 min.
The recipe for these potato pancakes with mushrooms, baked in pots in sour cream sauce, was shared with me by a wonderful girl Tanechka Berkovskaya and part-time author of a culinary website finecooking.ru. Tanya, thank you so much! I am learning a lot from this wonderful girl, she is incredibly talented, kind and sympathetic:) Tanechka, hello:)
This was my first time preparing potato pancakes in such an interesting way. And I really liked the recipe itself, the way it was implemented and the taste of the resulting dish. And the most interesting thing is that from some 600 g of potatoes and 100 g of store-bought champignons, we got two quite spacious pots with, dare I say it, a restaurant-quality dish. Potted potato pancakes with mushrooms look simply amazing, and I think no one needs to be convinced of this. But about the taste of the dish, you will have to take my word for it. This is delicious!
If you think that preparing potato pancakes in pots with mushrooms is long and troublesome, then I hasten to assure you of the opposite. It took 5 minutes to prepare the dough, frying the potato pancakes took about 12-15 minutes. The mushrooms were fried separately, but this also took 5-7 minutes, no more. And baking potato pancakes with mushrooms in a preheated oven took me 15 minutes.
Cooking time: 60 minutes
Number of servings – 4Ingredients:
- 600 g potatoes
- 1 egg
- 2 tbsp. flour
- 1 onion
- 150 ml sour cream + 3 tbsp. sour cream
- 100 g champignons
- 50 ml sunflower oil
- salt pepper
Draniki in a pot with mushrooms, step-by-step recipe with photos
Cut 100 g of champignons into slices.
Fry the mushrooms with the addition of a small amount of sunflower oil, while the heat is medium. Also lightly salt and pepper the champignons. Fry until the mushrooms are nicely browned.
Now let's start preparing the dough for potato pancakes. I have 600 g of potatoes and half a very large onion.
We grate all this on a fine grater and add three tablespoons of sour cream, one egg and two tablespoons of flour to this mass. Also add a quarter tablespoon of salt.
Mix the pancake dough thoroughly with a spoon. We will use it to measure portions of dough for frying.
Heat the frying pan thoroughly and add sunflower oil. Using a spoon, scoop out portions of the dough (heaped spoon = one potato pancake) and place them in the pan. You can fit 4-6 potato pancakes in a frying pan at a time, it all depends on the diameter of the frying pan.
At the same time, turn on the oven to warm up to 200 degrees, this will significantly save us the cooking time.
Draniki are fried on both sides until a distinct golden color, while the heat under the frying pan is slightly less than medium. I got 14 pancakes.
We take two pots and put potato pancakes in each first layer (half of all potato pancakes). Then put half of all the fried mushrooms into the pots. And then again potato pancakes and the remaining mushrooms on top of them.
This is what my pots of potato pancakes look like.
We dilute 150 ml of sour cream with the same amount of water and pour the resulting sauce over pancakes with mushrooms.
Description
We have already figured out that, it turns out, potato pancakes can not only be fried, but also baked in the oven. Now let's try an even more delicious recipe - potato pancakes in pots with sour cream! Yes, yes, potato pancakes, like cheesecakes, are great when baked in sour cream sauce.
Try this: the taste of potato pancakes stewed in sour cream is different from fried ones - they are more tender and soft. In addition to potato pancakes, you can put pieces of sausage or boiled meat in the pot, add mushrooms fried with onions... Each time, based on this simple recipe, you will get something new and tasty!
Ingredients:
For 1 pot 800 ml -
- 5-6 small potatoes;
- 1 small onion;
- 1 medium egg;
- 1-1.5 tablespoons of flour;
- ¼-1/3 teaspoon salt;
- 2 tablespoons sunflower oil;
- 5-6 tablespoons of sour cream.
Instructions:
Peel the potatoes and onions, wash them and grate them on a large carrot grater. Add egg, salt and mix. Add a little flour and mix again. The potato mixture is ready.
After heating the sunflower oil in a frying pan, add a tablespoon of the mixture.
Fry over medium heat on both sides until golden brown.
Now you can eat pancakes! They smell very appetizing :) But we will still develop willpower and bake them in a pot, it’s interesting!
Therefore, we put the potato pancakes in a pot, filling each layer with a couple of spoons of sour cream. You can sprinkle with spices to your taste - ground pepper, for example.
Place the pot, covered with a lid, in the oven preheated to 180-200 C and bake for 20-30 minutes. You can bake it not in a pot, but in a glass or ceramic form with a lid. And if there is no lid, a sheet of baking foil will successfully play its role.