Source:
Belarusian cuisine. Miensk, Uradžaj, 1994. HOME
©
Compilation. L.Dzierbičava, 1977.
© Translation into English. A.Weise, V.Cichanovič, 1994.
EGGS AND DAIRY DISHES
SCRAMBLED EGGS (AN OLD DISH).
8 eggs, 100 g pork fat, greens, salt.
Cut the unsalted pork fat (with streaks
of meat) into pieces and fry until brown from one side, then turn over and
carefully pour over the eggs. Dust with salt, minced greens and fry until
thickened.
OMELETTE WITH POTATOES. 8
eggs, 6 potatoes, 0.5 cupful milk, 4 tblsps butter, salt.
Peel the potatoes, wash, cut into rings
and fry in butter from both sides.
Prepare the omelette mixture as
follows: whip the eggs combined with milk and salt.
Pour the mixture over the prepared
potatoes and bake in oven.
OMELETTE WITH MUSHROOMS. 8
eggs, 0.5 cupful milk, fat, 0.5 kg boiled mushrooms, 1 onion, 2 tblsps sour
cream, 2 tblsps melted butter, salt.
Prepare the omelette mixture as
described above.
Cut the boiled mushrooms into
shoestrings, fry and combine with browned onions, then pour over with sour
cream.
Pour the mixture into a skillet greased
with fat arid fry. When the mixture thickens slightly, put in the middle the
prepared mushrooms and bake in oven.
EGGS ROLL WITH POTATOES. 9
eggs, 0.5 cupful milk, 4 tsps butter, 6 potatoes, 2 tblsps flour, 1 tblsp
grated cheese, salt.
Prepare omelette mixture from eggs and
milk, add the flour and mix finely. Warm up butter in the skillet, pour in the
omelette mixture and bake in oven for 5-7 minutes. Take out the omelette from
the oven, place it on a board, cover with a layer of fried potatoes seasoned
with greens, salt and raw eggs. Then shape the omelette into a roll, transfer
to a griddle, dust with grated cheese, sprinkle with butter and place in oven
for 2-3 minutes.
Cut the roll into pieces, 1.5 to 2 cm
thick, pour over with butter and dust with minced greens.
KAŁABKI (BALLS) WITH
RAISINS. 300 g cottage cheese, 5 tblsps flour, 1 tblsp sour cream, 2
eggs, 4 tblsps raisins, fat.
Mash the cottage cheese, add the flour,
eggs, sour cream and mix. Shape the mixture into flat cakes, and in the centre
of each put some raisins previously soaked and dried. Mould the flat cakes into
balls, roll in flour and fry in a large amount of fat. Then transfer the balls
to oven and bake for 5 to 6 minutes.
COTTAGE CHEESE STICKS. 300
g cottage cheese, 8 tblsps flour, 2 eggs, 2 tblsps sugar, 2 tblsps sour cream,
0.5 tsp household soda.
Mash the cottage cheese, combine with
flour, eggs, sour cream, sugar, household soda, salt and mix thoroughly. Roll
the mixture into a layer, 1 cm thick, and cut into strips, 2 cm wide. Shape
into sticks and fry in a large amount of fat.
Before serving dust with castor sugar
and serve with sour cream.
COTTAGE CHEESE PUDDING WITH
PUMPKIN. 600 g pumpkin, 300 g cottage cheese, 2 tblsps semolina, 0.5
cupful milk, 2 tblsps butter, 2 eggs, sugar, salt.
Peel the pumpkin, cut into pieces,
saute in butter. Then cool it and mash.
Separately boil semolina with milk.
Combine the prepared ingredients with mashed cottage cheese, eggs, sugar and
salt. Beat up finely. Turn the mixture onto a skillet greased with fat and
dusted with bread crumbs, then smooth it. Brush with egg, dust with bread
crumbs and bake in oven.