In Belarusian cuisine, potato babka occupies an honorable place - the dish has been respected for many generations. And this is no accident. Potato casserole is very tasty, satisfying and fragrant. The inhabitants of Belarus for many centuries of love for potatoes have made it the main ingredient in most dishes - so the vegetable and meat casserole in their performance was transformed into a "grandmother".
With all the advantages, it is also an economically advantageous dish. Grated potatoes are taken as the basis for the dish. And as a filling, you can use whatever your heart desires. Our today's recipe calls for chicken. Alternatively, the bird can be replaced pork belly- it will come out a little fatter, but just as tasty.
Ingredients
- flour - 2 tbsp. l.;
- chicken breast - 0.2 kg;
- butter - 1 tbsp. l.;
- spices;
- sour cream - 2 tbsp. l.;
- potatoes - 0.5 kg;
- sunflower oil - 2 tbsp. l.;
- onion - 150 g.
Recipe for making potato babka
Let's start with the stuffing first... chicken breast. Wash the fillet and cut into cubes. Season the bird with your favorite spices. So she will reveal her taste even more and enrich the “bouquet” of the finished dish.
Peel and finely chop one onion. Fry chopped onion over hot vegetable oil.
Add to the pan, where the onion is fried, chicken pieces in spices. Fry chicken fillet together with onions for about five minutes, not forgetting to stir.
We clean the onions and potatoes. Onion (one piece) and all potatoes must be grated on a grater with small holes. The juice released during rubbing should not be squeezed strongly. The grandmother should turn out juicy, not dry.
Mix potatoes with onions. The bow plays an important role here. It not only complements taste qualities potatoes, but also prevents it from browning.
Mix grated vegetables with fried onions and poultry. Add two tablespoons of sour cream and one tablespoon of flour to the mixture.
The form in which you plan to bake the potato babka must be greased with butter (preferably creamy) and sprinkled with flour. Flour is needed in order for the dish to be covered with a delicious crust. 
After all the preparations, put it in the prepared form potato mass. We level the surface and put in the oven at a temperature of 200 degrees.
The dish will be baked for 40-45 minutes - it should be covered with a golden crust. And you can check if the casserole is baked inside by sticking a stick into it. If the splinter stays dry, a tasty and nutritious potato wedge with chicken is ready!
Serve the casserole warm or cold. If desired, our Belarusian dish can be smeared with sour cream on top and sprinkled with herbs.
Bon Appetit! Old Lesya.
If you have a multicooker in your kitchen, give it a chance to work - using this miracle device to cook a casserole is even easier than in a conventional oven. I pour vegetable oil directly into the bowl (or put pieces of bacon), add chopped onion and meat. I turn on the “frying” mode and bring the ingredients to a golden state. After that, I spread the potato base directly into the onion-meat frying, mix it, smooth it with a spoon. I close the lid and turn on the “baking” mode.
The timer is set for 45 minutes - after this time the dish is ready. You can call the household to the table!
Try to cook a similar dish -. Do you know what pancakes are? So this is their replacement in an enlarged form!
I think everyone knows that this is a dish of Belarusian cuisine, very famous as draniki. This recipe has its roots in ancient times. Even in time immemorial, dishes from grated or finely chopped vegetables were known, most often they were pumpkin, carrots.
By the end of the 19th century, this dish became more common. Belarusians, Ukrainians, and Jews also knew him.
Since Belarus is very fond of potatoes and there are a lot of them, they began to cook this dish from potatoes. And they called him ironically - "grandmother", you can still meet the name "drachena".
The basis of this dish, as you already know, is potatoes. And you can add anything to it. Therefore, today we will cook this chicken dish using a slow cooker.
Potato grandma in a slow cooker
So, we need:
- 500 gr. chicken fillet;
- 200 gr. onions for stuffing;
- 50 gr. sunflower oil;
- 800 gr. potatoes;
- 100 gr. onions for "grandmother";
- 2 tbsp. flour;
- 3 cloves of garlic;
Cooking:
Cut the chicken fillet into as small pieces as possible, onion into half rings.
Pour oil into the bowl of the multicooker, select the "Frying" mode, the type of product "Meat", time 10 minutes.
When the oil is hot, add the chicken and fry until golden brown. Then add the onion and fry it too. We transfer the stuffing into a cup.
Now, in another cup, grate potatoes and onions.
Generally according to classic recipe no need to squeeze potatoes. But we like it better when it's squeezed, so I squeeze lightly and pour out the juice. You do as you wish. Add flour, eggs, salt to taste to potatoes. We mix everything.
Our bowl of oil is after the chicken, so no need to oil it. We spread half of the "Grandma" on the bottom,
then lay out the chicken
on top of the remaining mass, align.
Select the "Baking" mode and set the cooking time to 50-60 minutes.
After the potato grandmother with chicken is ready, carefully remove it to a large dish.
Do you love draniki? But the desire to cook them disappears immediately, one has only to think how much time should be spent on their preparation? There is a way out: I suggest tasting a potato babka. I'm sure you'll like it.
This is an incredibly easy-to-prepare dish, the history of which is rooted in the distant past. In many nations there are dishes that are very similar in nature to potato babka. For example, in the Jewish culinary tradition, you can find a dish called "kugel", which is made from grated vegetables, usually carrots, pumpkins or zucchini, with all sorts of additions. In Lithuania, a similar dish was called "kugelis".
The basis for a grandmother is always potatoes - it can be either grated raw potatoes, and leftover after dinner mashed potatoes. And with what to cook a grandmother will tell the refrigerator. You can add to the potato grandmother whatever your heart desires - meat or chopped meat, poultry, mushrooms. You can mix several additives, getting each time new taste. The scope for creativity is incredible.
Today we are going to cook Potato Bamboo with Chicken.
Total cooking time - 1 hour 5 minutes
Active cooking time - 0 hours 20 minutes
Cost - very economical
Calories per 100 gr - 137 kcal
Number of servings - 6 servings
How to cook potato babka
Ingredients:
Potatoes - 5 pcs.
Chicken breast - 200 g
Vegetable oil- 2 tablespoons
Butter - 1 tbsp.
Sour cream - 2 tbsp. + to taste for serving
Wheat flour - 2 tbsp. + a little for sprinkling
Onion - 2 pcs.
Spices - to taste
Cooking:
Peel potatoes and onions. Grate potatoes and one onion on a fine grater.
Potatoes do not need to be squeezed hard, otherwise the grandmother will be very dry.
Put both masses in a bowl and mix.
The grated onion will prevent the potatoes from browning.
Cut the chicken breast into small cubes and sprinkle with your favorite seasonings and spices so that the taste of the grandmother becomes even more saturated, and the chicken is not lost in the potato mass.
Peel the second onion and finely chop. Heat vegetable oil in a frying pan and fry the onion until translucent and slightly golden.
Add marinated chicken breast. Mix everything well. Cook, stirring occasionally, until the chicken is lightly browned. This will take approximately 5 minutes.
Combine potato mass with chicken and onion. Add 1 tbsp. flour, sour cream Mix everything thoroughly.
Grease the mold generously butter and sprinkle with flour.
The flour will help create a crispy crust on the headstock.
By the way, you can also play with the grandmother's baking dish. You can bake in ducklings or pots, only in this case it is better not to cover them with a lid so that the grandmother appears on the surface golden brown. Or cook in ramekins - portion molds for soufflé, which are very convenient to serve.
Pour the potato mass into the mold and smooth the surface with a spatula. Cook in an oven preheated to 200 degrees for 40-45 minutes. The grandmother should be lightly browned on top, and the stick stuck in the center should be dry.
Potato babka is best served with sour cream.
In Belarusian cuisine, there are many dishes prepared from grated raw. One of them is the potato grandmother in the oven - a very tasty and satisfying casserole for the whole family. Typically, babka is made with beef, pork, or chicken. In fasting, potato babka is made with mushrooms, tomatoes, cabbage or zucchini. Wherein chicken eggs do not add to potatoes.
A delicious potato grandmother in the oven turns out to be very juicy and fragrant, with a golden crispy crust. If desired, the top of the headstock can be sprinkled with grated hard cheese or mozzarella. For serving in portions, potato babka can be baked in pots or small ceramic dishes.
Ingredients:
- 700 grams of chicken fillet
- 6 potatoes
- 1 onion
- 1 carrot
- 2 chicken eggs
- 3-4 garlic cloves
- 2-3 tbsp. l. vegetable oil
- salt and black ground pepper taste
- 0.25 tsp ground paprika
- 0.5 tsp seasonings for chicken
- 1-2 sprigs of parsley for garnish
How to cook potato babushka in the oven:
Peel the onion and cut into cubes. Wash the carrots from the soil, peel and chop on a grater with large cells.
Fry chopped onion in vegetable oil until golden brown. Then add carrots to the onion and continue to fry the vegetables until soft.
We wash the chicken fillet, dry it and clean it from the films. Cut the meat into pieces of medium size. Transfer the chopped chicken fillet to a blender bowl. Add salt and spices to the meat.
Grind the fillet into a homogeneous thick minced meat, following the recipe for potato grandmother in the oven.
Cool the fried onions and carrots until room temperature. Add half of the vegetables minced chicken. Stir the mixture to a homogeneous consistency.
Wash and peel the potato tubers thoroughly. Grind the vegetables on a coarse grater.
Add two raw chicken eggs to the potatoes.
Peel the garlic cloves, wash and pass through a press. Add chopped garlic to the potato-egg mixture so that the potato grandmother with minced meat in the oven turns out to be fragrant.
Then add the second half of the vegetables to the potatoes. Salt and season the mixture with spices.
Mix the potato mass until a homogeneous consistency. Put half of the mass in a heat-resistant baking dish, previously greased with a small amount of vegetable oil.
Spread the minced chicken with vegetables in an even layer on top.
Cover the layer of minced meat with the remaining potato mass.
