If you are looking for a hearty recipe for every day or already plan to make a menu for Shrove Tuesday, take on the recipe of the Machanka in Belarusian. Machanka is an assortment of different meat residues, from fat to sausage, which are fried, and then stewed in a simple sauce on a flour basis. Not infrequently the dish is supplemented with onions and mushrooms, but served with pancakes or pancakes. If you decide to make the mačanka the main dish on the table, then put potatoes and assorted other favorite vegetables into it.
The recipe of the Belarusian machine-building
Machanka, like most dishes of Belarusian cuisine, has absolutely no affinity with the diet menu. The abundance of meat and fat, along with pancakes, will not benefit your waistline, but plenty will be played out on your taste buds.
Ingredients:
- pork ribs - 840 g;
- onion - 90 g;
- flour - 15 g;
- dried ceps - 10 g;
- pork fat - 30 g;
- sausage smoked - 115 g;
- the laurel leaf;
- Ground cumin - 1 tsp.
Preparation
Fry the pork ribs with preheated grease before blanching, and then pour with water so as to cover, and cook a broth from them. Slice the onion and save it. Pre-soaked cepes add to onions. Add cumin and crushed laurel, sprinkle all the flour, and then pour over the broth. Fry the smoked products and put them to the rest of the ingredients. Place the dish with the dish in the pot for 15 minutes at 150 degrees. Serve with pancakes or pancakes, sprinkled with cracklings.
Machanka in Belarusian with sour cream - recipe
There is a separate type of authentic caramel cooked on the basis of dairy products. Varying the number of the latter you can make the ready dish more or less sour.
Ingredients:
- natural sausages - 270 g;
- pork ribs - 3-4 pieces;
- lard fat - 15 g;
- beef broth - 670 ml;
- butter - 35 g;
- flour - 10 g;
- sour cream - 135 g.
Preparation
Before you prepare the Belarusian machine, cut the fat into small pieces and dunk them on high heat so that cracklings form. You throw the cracklings, and on the remaining fat, brown the pieces of sausage and chopped ribs. When the meat components catch a blush, fill them with half a broth and put in a preheated oven for 210 minutes for 20 minutes.
On the melted butter, fry the flour and divorce the pasta with the remains of the broth, making sure that there are no lumps left. To a thick mass, add sour cream and warm the sauce. Ready to pour the sauce over the meat and serve the Belarusian machine with pancakes or vegetables.