Source:
Belarusian cuisine. Miensk, Uradžaj, 1994. HOME
©
Compilation. L.Dzierbičava, 1977.
© Translation into English. A.Weise, V.Cichanovič, 1994.
ROAST SUCKING PIG (AN OLD
DISH). 1 sucking pig, 283 tblsps sour cream, fat.
The sucking pig is roasted whole or it
may be cut in half. When the sucking pig is roasted whole, cut its vertebral
bone up to its fleshy part from the inside, add the salt and lay it on a baking
pan with its back upwards. Slightly cover the sucking pig with the sour cream,
pour it over with melted butter, pour out 0.5 cupful of water on the baking pan
and place it in oven for 1 to 1.5 hour.
For making a ruddy dry crust
periodically pour melted fat on the sucking pig while roasting it. To protect
its ears from burning cover them with some dough for 30 to 40 minutes. Then
remove the dough and continue to roast. Put the peeled potatoes into the
sucking pig to keep its shape.
If the sucking pig is not roasted
whole, cut it in half along its backbone, spread, rub the salt in, cover with
sour cream and roast it periodically greasing with melted fat.
Serve the roasted sucking pig cold
together with horseradish. It may also be served hot as a holiday dish.
DAINTY PORK. 400 g
pork, 1 tblsp flour, 2 eggs, 40 g cheese, fat, garlic, pepper, salt.
Cut the pork into pieces, pound, add
the salt and pepper, sprinkle with minced garlic, dip in slightly whipped egg,
dredge with flour and roast until done. Lay slices of cheese on the pork pieces
and roast in oven.
SAUSAGES, MIENSK MANNER. 500
g pork, (brisket), 40 g lard, 1 tblsp wheat flour, fat, garlic, parsley greens,
salt.
Pound the pork pieces, cover them with
lard mixed with garlic and minced parsley, shape them into sausages. Dredge
with flour and roast them until done under a press.
HOLIDAY SAUSAGES. 600 g
pork, 1 egg, 1 tblsp flour, 3 tblsps bread crumbs, salt.
Stuffing: 100 g boiled chicken
fillet, 30 g boiled (15 g dried) mushrooms, 1 onion, 5 prunes, 20 g cheese,
pepper, salt.
Cut the pork (bricket) into small
pieces. Prepare the stuffing as follows: saute the minced onions, cut the
boiled mushrooms, prunes and chicken fillet into shoestring, add the salt and
pepper, mix thoroughly, shape into sausages and roll in the shredded cheese.
Lay the stuffing on the meat and roll up. Dredge with flour, dip in the whipped
egg and dredge with bread crumbs. Brown the sausages and then roast in oven
until done.
COUNTRY CUTLETS WITH
MUSHROOMS. 500 g pork, 1 egg, 1 tblsp milk, 4 tblsps bread crumbs, fat,
salt.
Stuffing: 100 g boiled (50 g dried)
boletuses, 1 onion, fat, salt.
Cut the pork (bricket) into chunks,
leaving a bone in each, pound and add the salt. Prepare the stuffing as
follows: shred the onion and brown until done. Boil the mushrooms (soak dried
mushrooms beforehand), cut them into shoestrings, mix with onions and add the
salt.
Put the stuffing on the pounded pieces
of pork, fold over the edges to cover the stuffing, brush with whipped egg with
milk mixed in, dredge with bread crumbs and fry. Put the cutlets in oven and
roast until done.
BIEŁAVIESKAJA CUTLET.
500 g pork (bricket), 2 eggs, 3 tblsps bread crumbs, 3 tblsps melted butter,
salt.
Stuffing: 60 g smoked ham, 1 tblsp
flour, 80 g green peas, 0. 5 onion, 1 tblsp meat stock, salt.
Cut the pork (bricket) into pieces each
containing a bit of bone. Then pound the meat and scrub clean the end of bone.
Place some stuffing on each of the pounded pieces of pork. Prepare the stuffing
as follows: cut the ham into cubes, saute, add flour browned together with
onion and salt, green peas, mix, fry, add stock and stir together into a
moderately heavy mixture.
Mould the pieces of pork into sausage
shape, dip in egg, dredge in bread crumbs, then roll in egg and crumbs again.
Deep fry the cutlets, place in oven and braise until done.
"NIAMIHA" CUTLET.
400 g pork, 2 tblsps melted butter, 2 tblsps butter, 2 tblsps flour, 1 egg,
1 tsp sugar, 2 tblsps milk, fat, greens, salt.
Cut the pork (bricket) into pieces each
containing a bit of bone, scrub clean the end of bone, pound the meat, add the
salt, pepper and fry. Separate egg white from the yolk. Rub the white together
with sugar, salt and milk, add flour and whip with a whisk until smooth, then
add the whipped white. Dip the browned cutlet in dough and deep fry.
VICIEBSK CUTLETS. 500 g
pork (brisket), 60 g white bread, 1 egg, fat, pepper, salt.
Stuffing: 4 onions, 1 egg, 1 tblsp
butter.
Cut the pork (bricket) into pieces each
containing a bit of bone, pound the meat, add the salt and pepper. Lay the
stuffing made of sauteed onion and minced egg on the pork pieces, shape them
into cutlets, dredge with white bread crumbs and deep fry.
"ŚVICIAŹ"
CUTLET. 600 g beef (fillet steak), fat, salt.
Stuffing: 400 g lard, 40 g cheese, 4
cloves garlic, 1 tsp adzhika.
Pound the beef pieces thoroughly, brush
with adzhika and lay on the stuffing. To make the stuffing cut the lard into
cubes, mix them with minced garlic and shredded cheese. Cut the cutlet into an
envelope, fry and braise in oven until done.
MEAT, BELARUSIAN MANNER. 600
g beef, 2 onions, 2 tblsps rye bread crumbs, 3 tblsps butter, 1 cupful sour
cream sauce, salt.
Cut the meat (fillet), pound, dust with
salt and minced onions and dredge with crumbs. Stew in oven adding water and
butter. Serve with sour cream sauce.
Prepare the sour cream sauce as
follows: saute the flour (1 tblsp), blend with hot meat stock, strain, add the
salt and sour cream and boil over a slow heat for 5 to 10 minutes. When done
add browned onions and mix thoroughly.
SWEET AND SOUR MEAT. 450
g beef, 1 tblsp butter or melted fat, 1 onion, 2 tblsps tomato paste, 1 tblsp
sugar, 2 tblsps rye bread crumbs, 1 honey-cake, 1 tblsp 2 % citric acid,
spices, salt.
Sear the meat cut into pieces, add
pepper, bay leaves, browned onion and stew for about an hour in a little gravy.
Then add rye bread crumbs, honey-cake, tomato paste, sugar, citric acid and
stew until done.
Serve with boiled or fried potatoes.
MEAT STEW WITH APPLES. 500
g beef, 2 tblsps melted fat, 300 g apples, 1 onion, 1 carrot, pepper, salt.
Sear the meat cut into pieces, transfer
to a saucepan with thick bottom alternating every layer with browned onion,
carrot and sliced apples. Cover with meat stock (up to the top) and stew until
done. Add the salt and pepper to taste. Serve with the liquor in which the meat
was stewed.
"ZAHADKA" (RIDDLE)
CUTLET. 400 g meat, 50 g liver, 1 onion, 2 tblsps milk, 1 egg, 60 g
white bread, fat, pepper, salt.
Pass the meat through a mincer, mince
the liver and onion and mix everything. Add the salt, pepper and milk to the
mixture. Mash the mixture, shape into cutlets, dip into whipped egg and dredge
with white bread cut into shoestrings. Then deep fry.
MAČANKA [MACHANKA] (PORK
STEW), MIENSK MANNER. 500 g pork, 1 cupful meat stock or water, 2 tblsps
melted fat, 1 onion, 1 cupful sour cream sauce, spices, salt.
Fry pork chunks each containing a bit
of rib and brown them until crisp, put in a saucepan, add meat stock or water,
bay leaves, salt, cover with a lid and stew until it is half done. Use the pan
juices to prepare sour cream sauce with onion. To make the sour cream sauce
saute the flour (1 tblsp), blend it with hot stock, strain, add the salt and
sour cream and boil over a slow heat for 5 to 10 minutes. When done add browned
onions and mix thoroughly.
Cover the prepared meat with sauce, add
spices and put into oven for some time. Serve the mačanka with pancakes.
COUNTRY MAČANKA (AN OLD
DISH). 250 g meat, 200 g country sausage, 2 onions, 100 g fat, 2 tblsps
flour, celery, salt.
Cut the pork (with ribs) and country
sausage into chunks and brown. Saute the flour, blend it with meat stock or
water, mix in boiling water, stirring constantly until it gives a thin flour
gravy. Add the celery, salt, finely cut and browned onions, pieces of pork fat.
Mix with meat and place in oven for 20 to 25 minutes. Serve with pancakes or
boiled potatoes.
BELARUSIAN BITOČKI. 500
g beef, 1 onion, 1 egg, boiled butter, spices, salt.
Put the beef through a mincer. Add
finely sliced raw onion, egg, spices, salt. Then shape into bitočki and
fry in boiled butter.
MAHILEÚ SAUSAGES. 300 g
meat (fillet), 160 g salted pork, 2 cloves garlic, 1 egg, 1 tblsp flour, 1
tblsp boiled butter, pepper, salt.
Put the beef and salted pork fat
through a mincer twice. Add finely minced garlic, pepper and salt and mix well.
Shape into small sausages, roll them in flour, lay in a well greased skillet,
brush the top with egging and place in hot oven. Serve the sausages with boiled
or fried potatoes.
JUBILEE SAUSAGES. 250 g
beef, 250 g pork, 50 g salted pork fat, 2 tblsps sour cream, 3 cloves garlic, 1
tblsp butter or margarine, fat, red pepper, salt.
Put the beef together with garlic
through a mincer twice. Add sour cream, salt and pepper and mix well. Shape the
mixture into flat cakes, in the middle of each put thin layers of salted pork
fat dusted with pepper, shape into sausages, brown and then braise in oven
until done. Cover with butter or margarine when serving.
TONGUE BAKED IN DOUGH. 500
g ox tongue, 0. 75 cupful flour, 2 eggs, 0. 5 cupful milk, fat, salt.
Wash the tongue and boil until done.
Then transfer it to cold water, remove the skin and cut into rings. Combine
flour with salt, egg and milk and mix into an even mixture. Dip the pieces of
tongue into dough and deep fry.
LIVER, BELARUSIAN MANNER. 600
g beef liver, 2 onions, 3 tblsps ray bread crumbs, 6 tblsps sour cream, fat,
spices, salt.
Dust the pieces of liver with salt,
pepper and brown until crisp, add the browned onions with crumbs, cover with
sour cream and braise for 15 to 20 minutes.
BEEF HEART STEW WITH
VEGETABLES (AN OLD DISH). 400 g heart, 2 tblsps flour, 1 beetroot, 1
pickled cucumber, 2 carrots, spices, 2 tblsps sour cream, fat, salt.
Clean and wash the heart, cut into
small chunks, dredge with flour and brown until crisp. Transfer to a pot or
saucepan, add slices of pickled cucumber, beetroot and carrot, spices, a little
stock and stew over a slow fire. 5 to 10 minutes before it is done, pour sour
cream over and add the salt to taste.
COUNTRY BEEF STEW (AN OLD
DISH). 500 g meat, 6 potatoes, 1 carrot, 1 celery root, 1 tblsp flour, 2
onions, 0. 5 cupful sour cream, bay leaves, pepper, salt.
Wash the meat, cut into chunks, pound
slightly, dust with salt, pepper, dredge with flour and brown until crisp.
Transfer the meat to a pot or a saucepan, add the potatoes cut in rings, onions
and carrot. Add stock (or water) and stew over a slow heat. 5 to 10 minutes
before it is cooked, add the sour cream, celery, bay leaves and salt.
PIAČYSTA (AN OLD DISH).
Piačysta is a holiday dish. It is made from beef, boar meat, sucking pig,
veal fillet, hare, goose and turkey-hen.
Payachisto may be braised, fried or
boiled, taken from the stock and placed in hot oven for some time.
Put the meat in a deep frying-pan, add
the salt and dust with spices, onion and garlic. Pour over with some boiled
water, then transfer to a hot oven.
ROAST FOWL WITH STUFFING (AN
OLD DISH). 1.5 kg fowl, 200 g salted pork fat, 0. 5 cupful buckwheat or
pearl-barley, 2-3 onions, salt.
Prepare the bird (goose, duck or chicken),
singe over a fire and clean, cut off the neck, feet and wings, rub with salt
inside and outside. Prepare fluffy pearl-barley or buckwheat kaša, separately
brown the onion, saute the cubed salted pork fat, mix the ingredients and stuff
the bird. Sew up the vent, lay the bird on a baking pan, back downward, and
place in oven. Baste occasionally.
The bird can also be stuffed with fresh
apples, without the cores and skins, cut into 3-4 parts. Carve the ready bird
into pieces after removing the threads and serve together with stuffing.
"ŚVITANAK"
CUTLET. 350 g chicken fillet, 80 g cheese, 1 tblsp mayonnaise, 4 cloves
garlic, 1 egg, 80 g wheat bread for crumbs, 2 tblsps margarine, 2 tblsps
butter.
Remove tendons and pellicles from the
fillet. Lay the stuffing on the big part of chicken fillet and cover it with
the small part of fillet. Then shape in a roll, dip in egg, dredge in white
bread crumbs twice, brown and braise until done in oven.
Prepare the stuffing as follows: shred
the cheese, mince garlic, mix everything and season with mayonnaise.
"BIERAŚCIE"
ROAST CHICKEN. 400 g chicken meat, 8 potatoes, 2 onions, 2 tblsps
margarine, 2 tblsps raisins, 1 tblsp grated nuts, spices, sauce, salt.
For the sauce: 1 cupful sour cream,
1 tblsp butter, 1 tblsp flour, 2 tblsps tomato paste.
Prepare, the sauce as follows: saute
the flour together with butter, add tomato paste and heat for 7 to 10 minutes.
Then cool the mixture and dash with hot sour cream.
Cut the chicken meat into chunks of
30-35 g and brown. Add browned onions, half of tomato paste and braise. Cut the
potatoes into cubes and fry slightly. Put the fried potatoes in helping jugs,
then cover with chicken meat, add raisins, pour over with remaining sauce, dust
with grated fried nuts and make until done in oven.
"ŁASUN"
(GOURMAND) BITOČKI. 300 g chicken meat, 2 tblsps butter, fat.
For the dough: 5 tblsps flour, 4
tblsps milk, 1 egg.
Dash the sifted flour with warm milk,
mix thoroughly, add egg yolk, salt and put aside to thicken. Before frying add
the whipped egg white and mix. Put the chicken fillet together with skin
through a mincer 2-3 times, add the salt and mix. Then shape into flat cakes,
put the chilled butter in the middle of each and roll into rissoles. Dip in
dough and deep fry.
GOOSE NECK WITH STUFFING (AN
OLD DISH). 1 goose neck, 0. 5 cupful buckwheat or pearl-barley, goose
liver, 1 onion, 1 parsley root, bay leaves, pepper, fat, salt.
Singe the goose neck, clean, wash and rub with ground pepper and salt. Prepare fluffy buckwheat or pearl-barley kaša, mix together with finely minced onions fried in fat and pieces of goose liver. Stuff the neck and sew up both ends. Lay in greased pot, add a little water, finely shredded parsley root, onions, bay leaves, close with a lid and place in oven.
FISH STEW, BELARUSIAN MANNER.
300 g saltwater fish, 1 tblsp wheat flour, 2 tblsps vegetable oil, 0. 5
carrot, 0. 5 pickled cucumber, 40 g pickled mushrooms, 1 cupful tomato sauce,
pepper, greens, salt.
Cut the carrot and pickled cucumbers
into chunks and boil until half done. Mince the onions and saute slightly. Cut
the fish fillet into portions, roll in flour mixed with the salt and pepper and
brown until crisp. Cut mushroom tops into small pieces and cut the stems into
rings, then mix with vegetables. Lay mushroom and vegetable mixture on fried
fish, cover with tomato sauce and braise for 5 to 10 minutes. Before serving
dust with minced greens.
FISH IN TOMATO PASTE WITH
MUSHROOMS. 600 g fish (pike, pike-perch, cod) 2 g fresh field mushrooms
or other mushrooms, 3 tblsps tomato paste, 3 tblsps white dry wine or 3 %
vinegar, 1 tsp flour, 2 tblsps butter, salt.
Prepare fish fillet, clean, wash and
mince fresh mushrooms. Lay the fish and mushrooms in a saucepan with thick
bottom. Dash tomato paste with water (1 cupful), add dry wine and mix, close
with a lid and boil for 15 to 20 minutes; When the fish is done, pour out the
stock into another saucepan and make sauce on its base. Serve the fish with
boiled potatoes and slightly salted cucumbers.
FISH STEW IN MILK. 600
g fish (pike, pike-perch, cod), 1 onion, 1 cupful milk, 1 tblsp vegetable oil.
Make fish fillet (without bones but
with skin) and cut into chunks. Dredge in flour and fry in vegetable oil.
Put minced onion in a deep frying-pan
or saucepan with thick bottom, then put the prepared fish on top and cover with
another layer of onion. Pour over hot milk and stew over a slow heat until the
onion becomes soft. Dash the fish with minced greens.
FISH STEWED WITH POTATOES.
6 potatoes, 300 g perch fillet, 2 onions, 2-3 tblsps vegetable oil, 2 tblsps
flour, greens, spices, salt.
Cut the perch fillet into cubes, dredge
with flour and brown. Cut peeled potatoes into cubes and saute slightly. Put a
layer of potatoes in a stoneware pot with sauteed fish, browned onion and
potatoes again on top to follow. Add the salt and a little water and stew until
done.
FISH STEWED WITH APPLES. 600
g fish, 5 apples, 1 onion, 1 cupful sour cream, pepper, salt.
Cut fish (cod-fish, founder, wild carp)
into pieces and quarter the apples with their skins and cores removed. Shred
the onion. Put layers of the above ingredients in greased baking pan, pour over
a little fish stock or water and stew until the fish bones become tender. Then
transfer the fish to a plate and grate the apples and onion, add the salt,
pepper, sour cream and bring to a boil. Before serving pour the sauce over the
fish.
FISH BAKED IN SOUR CREAM. 350
g fish (with skin but without bones), 1 tblsp flour, 1 tblsp vegetable oil, 1
onion, 4 tblsps sour cream, salt.
Cut the fish (with skin but without
bones) into portion pieces, dust with salt, pepper, dredge in flour and brown.
Cover the fish with sauteed onion, pour over with sour cream and bake in oven.
BAKED FISH (AN OLD DISH). 4
fishes (middle-sized), salt.
Dust river-fish (bream or tench) with
salt from both sides, lay it on a baking pan and bake in oven for 15 to 20
minutes each side. Serve the fish hot or cold.
BELARUSIAN FISH SALANKA WITH
BOILED POTATOES. 500 g fish, 200 g cucumbers, 80 g capers, 1 onion, 2
potatoes, 4 tblsps butter, 1 tblsps bread crumbs, salt.
For stewed cabbage: 800 g cabbage, 2
onions, 2 tblsps tomato paste, 1 tblsp 3 % vinegar, 1 tblsp sugar, 1 tblsp
flour, 2 tblsps butter, bay leaves, pepper, salt.
Dress the cod-fish, perch or zander,
cut the fillet into small pieces and boil in a little water.
Put shredded pickled cucumbers into
shallow saucepan, add browned onion, fish stock and boil covered with a lid for
10 to 15 minutes over a slow heat.
Shred cleaned fresh cabbage, put it in
separate saucepan, add butter and water, cover with a lid and stew for about 40
minutes. Then add browned onion, tomato paste, vinegar, sugar, salt, bay
leaves, pepper and stew until done.
When the cabbage is ready, add flour
browned with butter, mix and saute. Put a layer of sauerkraut in a deep pan,
over it place the bits of boiled fish, then a layer of cucumbers and capers and
a second layer of stewed cabbage. On top put boiled potatoes cut into rings,
dust with bread crumbs and brush with butter. Bake in oven for 15 to 20
minutes. Before serving garnish the salanka with parsley greens and lemon.
RYBNIK. 300 g fish
fillet, 1 egg, 50 g stale white bread, 0. 25 cupful milk, 1 onion, 1 tblsp
butter, 1 tblsp vegetable oil, pepper, bay leaves, salt.
Pass fish fillet and bread soaked in
milk through a mincer twice. Add the salt, pepper, butter, vegetable oil and
egg and mix well into an even fluffy mixture. Lay it on cellophane or
cheesecloth and mould into fish shape. Transfer to an oblong-shaped saucepan,
cover with fish stock or water and keep over a low fire until done.
Cut the ready rybnik into portions and
pass boiled potatoes.