Now katusha_2109 conducts FM "Picnic" , I sent the recipe for Belarusian drachena there too.
Unusual name for a dish, isn't it? But in fact, drachena (and also pronounced “drochena”, even now you can find it spelled with the letter “o”, “drochena”), the recipe for which I will introduce you to, is an ancient dish of Russian cuisine, and it is also a dish of Belarusian and Ukrainian kitchens. It is prepared from eggs that are mixed with milk or cereal, or flour, or grated potatoes.
In some cases, egg scramble is like an omelet, while in others it turns out to be more solid, like a baked flatbread.
By the way, the word “drachena” itself originates from the verb “to jerk off,” which, according to Dahl’s dictionary, means “to raise, heave, inflate, elevate.” Also in ancient cookbooks, drachena may have the name “grandmother”.
Be that as it may, the finished dish turns out very tender and tasty. Before you know it, you’ll eat a really big piece and then ask for more. And, really, if you pour melted butter over the egg drachena or add onions fried in lard to the drachena in the form of a flat cake, you get a “real song”!
We ate this dish before both for breakfast and lunch, and took it with us to field work. When a lot of eggs were used for fraying, it was prepared for a holiday.
Since the dish is very high in calories, the choice is yours at what time of the day to consume it.
And the second recipe, which is actually a slightly modified omelette, is definitely the best breakfast dish.
In general, initially it was customary to cook these dishes in a cast-iron frying pan in the oven, and then the finished drachen was served in this frying pan.
I cooked the first recipe in such a frying pan, although in the oven. This drachena is made with the addition of a large amount of flour, wheat and rye, in the form of a tall flatbread.
And for the second recipe, a type of tender omelette, I used a glass mold, 5 centimeters high, rectangular 20 * 20 cm.
Recipe No. 1. Belarusian drachena
Many dishes of Belarusian cuisine are characterized by the use of rye flour, lard, additives in the form of onions fried in lard, and fermentation can also be used. This recipe contains all these points.
KBZHU: 100 grams of drachena 229 Kcal,
BJU: 6.2 g; 13.0 g; 21.5 gr.
KBZHU: 168 grams of scrambled eggs and 37 grams of fried onions (without cracklings) 468 Kcal,
BJU: 11.6 g; 27.7 g; 41.8 gr.
Ingredients(5 servings):
86 gr, 2/3 cup wheat flour, I use whole grain spelled flour
160 gr, 1 cup rye flour, I used whole grain
2 eggs + 3 yolks, I have 3 eggs 165 g
100 grams of butter plus a little more for greasing, you can use Ghee, I took lean olive oil
200 g whey or low-fat kefir, I use 1% fat kefir.
200 g milk, I have natural fat content of 3.2%
50 g, 2 tbsp. l. fine sugar, I only have 20 g of erythritol
5 g, pinch of salt
Total: 936 g
To submit:
250-300 g onion
200 grams of lard with a lot of meat streaks
Total: 500 g
A serving of 205 grams (flat bread and onions fried in lard), one serving contains 197 mg of cholesterol. When using Bg flour mixture (instead of spelled and rye flour), the dish will be Bg.
Preparation
1. Sift rye flour and wheat flour into a large bowl, pour in kefir and milk, mix as thoroughly as possible and leave in warm place for 3 hours.
2. Bring the butter to room temperature, rub until fluffy. Separate the whites from the yolks. Grind all the yolks with sugar until white. Combine the yolk and butter mixture with the rye-wheat dough; whisk everything together.
Beat the whites with salt until fluffy, then fold the whipped whites into the dough and mix gently until smooth.
3. Highly heat a large frying pan with a heat-resistant handle, grease with butter, pour in the dough and bake in a preheated
up to 180 degrees In the oven for 30-40 minutes.
4. While the drachena is baking, peel and dice the onion. Cut the lard into small cubes (it should be frozen). Place the lard in a heated frying pan and render the fat.
When the lard has turned into golden but still soft cracklings, pour off most of the rendered fat (this can be used in another recipe) and remove the cracklings, reserving about 2 tablespoons. l., 36 grams of lard.
Add the onion and fry over low heat, stirring frequently and adding water, until the onion is golden brown.
Serve the drachena hot with fried onions and cracklings (cracklings - optional).
Ingredients:
Overnight leavened dough:
The dough is poured into the pan:
Ready to fight:
________________________
Recipe No. 2. Natural egg fight
KBZHU: 100 grams of drachena 130 Kcal,
BJU: 6.4 g; 9.7 g; 4.3 gr.
KBZHU: 173 g portion of drachena 225 Kcal,
BJU: 11.0 g; 16.8 g; 7.4 gr.
Ingredients(5 servings):
70 g butter, optional Ghee
- 440 g, 8 pcs. chicken eggs (I took 4 yolks and 10 whites to reduce cholesterol; that is, 4 medium eggs and added 220 grams of sterilized whites)
250 g milk, I have natural fat content of 3.2%
- 25 g wheat flour, 1 tbsp. l., I have whole grain spelled
5 g salt, 1/2 tsp.
120 g sour cream, 4 tbsp. l., I have 15% body fat.
- 50 g greens, my ingredient (parsley, dill, green onions)
Total: 960 g
We will need:
- a baking dish of any cross-section and from any material, with an area of approximately 400 cm2.
Serving 173 grams, one serving contains 228 mg of cholesterol. When using Bg flour mixture, the dish will be Bg.
Preparation
The milk should be at room temperature, but for the butter it doesn’t matter, since we will be melting it.
1.
First of all, turn on the oven to warm up at 180 degrees. C, since the preparation process will take 15 minutes at most.
Wash the eggs and separate the whites from the yolks.
2. Beat the whites with a mixer until soft peaks form.
Combine the yolks in a bowl with flour (pre-sieve), salt, sour cream and milk, melted butter, mix well with a whisk.
Place the whites and yolk mixture in one bowl, mix until smooth - you don’t need to mix for a long time, just until all the ingredients are combined. You can do this with a mixer at low speed, but a whisk will do.
I also added finely chopped greens. Place the mixture in a greased pan with the greens on top.
An old cat sneaks up to the makhotka
For fresh milk.
Restless chickens cluck
Above the shafts of the plow,
There is a harmonious mass in the yard
The roosters are crowing.
And in the window on the canopy there are slopes,
From the timid noise,
From the corners the puppies are shaggy
They crawl into the clamps.
1914
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Turn on the oven at 190°C. Finely chop the onion and bacon. Place bacon (lard) in a dry, heated frying pan and fry, stirring occasionally. Once you feel the aroma and your eyes feel good (usually 2-4 minutes), add the onion to the pan and continue to fry the onion and bacon (lard) together in the pan until golden brown. Add salt. As soon as the bacon (lard) turns into golden but still soft cracklings (here your signal will be the fact that your mouth begins to fill with saliva), drain off most of the rendered fat (it can be used in another recipe), leaving about 2 tbsp in the pan. l. Remove the pan from the heat.
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Add flour, salt, pepper, soda (optional), fried onions with bacon (bacon), chopped herbs, sour cream-yolk mixture to the grated potatoes. Mix everything well in a large bowl. I found some ricotta curd cheese (3 tbsp) in the refrigerator, I added that too - there’s no way to waste the goodness! And ricotta is quite on point here. Beat the whites with salt (a pinch) into a fluffy high foam. Carefully (!), using a wooden spatula, fold the whipped whites into our potato mixture and carefully (!) mix everything until smooth. The “dough” for baking is ready. Why carefully and carefully? I answer: this is the very magical part of transforming an ordinary casserole into an enthusiastically airy soufflé. Whipped egg whites, saturated with air, during baking will give the dish that same French charm, lightness and enchantment :-))
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Since the dish is prepared in the oven, the baking dishes need to be greased with softened butter (bottom and inner walls) and preheated in the oven. You can use any shape (for pies, casseroles, Easter cakes), or a frying pan with a removable handle. I prefer special portion forms for soufflé - they are convenient to serve immediately on the table without transferring. Place the resulting culinary “dough” into baking pans, filling the pans to ¾ of their volume. This is important (!), since the “dough” will rise during baking. Place the molds with the dough in an oven preheated to 190°C. Bake for 30-40 minutes (until golden brown). And I ask you - do not open the oven door (!) to see how things are going there. Only once - to remove the dish from the oven and serve it! Otherwise, all the lush airiness of your soufflé will fall/settle/deflate/make a “zilch”.
Smells like loose hogweed,
There's kvass in the bowl at the doorstep,
Over chiseled stoves
Cockroaches crawl into the groove.
Remember? So what is DRACHENA?
Drochena (also drachena) is a Russian dish made from eggs mixed with milk and cereal, flour or grated potatoes. In some cases, masturbation is like an omelette, in others it is more solid - like a baked cake. According to V.I. Dahl's Explanatory Dictionary, it can also be jerked from an egg mixed with caviar; I. E. Zabelin talks about jerking off in milk of the poppy; M. Syrnikov claims that in the archives of Prince Kurakin there is a mention of almond masturbation.
M. Syrnikov also writes that “probably no other ancient dish was forgotten solely because of the cacophony of its name.”
The masturbation had a ritual meaning: on memorial days they went to the cemetery with it
The dictionary of Russian folk dialects mentions several dozen types of dishes called “drachena,” which were prepared in completely different ways in different provinces.
Below are several recipes for this original Russian dish.
Drachena with cream
Ingredients: 4-5 eggs, 2 tbsp. spoons of sugar, 1 glass of cream, 1 glass of flour, 1-1.5 tbsp. spoons of butter for frying, 1 tbsp. spoon of powdered sugar for sprinkling.
Preparation
Beat eggs with sugar for a quarter of an hour until foamy, add cream, add flour, mix quickly and pour into a deep frying pan into melted butter, bake in a heated oven until the drachena browns and rises well. Serve hot, sprinkled with powdered sugar. There is another way to prepare drachena. Place coarsely chopped pieces of bacon, approximately 1.5 x 1.5 cm in size, into a frying pan, melt well, pour the whipped mass into the frying pan, bake in a heated oven and serve immediately. Sprinkle with sugar.
Drachena with milk
Ingredients: 8 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of sugar, 2 cups flour, 2 cups milk.
Preparation
Beat eggs, mix with melted butter, sugar, flour, dilute with warm milk. Grease a baking tray with oil, pour the dough onto it and brown in the oven. Serve immediately with cream or milk.
Drachena with sour cream
Ingredients: 10 eggs, 1 cup sugar, 6 tbsp. tablespoons butter, 1.75 cups flour, 1 cup sour cream, salt.
Preparation
Grind the yolks with sugar, add, continuing to grind, butter, sour cream, flour. When the mass becomes homogeneous, add the whipped whites and salt. Pour into a large frying pan with boiling oil and brown in the oven. Serve with cream or milk, butter.
Drachena in Russian
Ingredients: 5 eggs, 1 glass of milk, 1-2 tbsp. spoons of sour cream, 1 teaspoon of flour, 60 g of butter, salt, parsley.
Preparation
Separate the yolks from the whites. Mix the yolks, flour, salt and sour cream well, gradually adding milk. Beat the whites until foamy and carefully mix with the rest of the mixture. Place everything in a greased frying pan and bake in a well-heated oven. Pour melted butter over the finished drachen and sprinkle with parsley.
Drachena fried
Ingredients: 4 eggs, 50 g sugar, a pinch of salt, 0.5 l milk, 250 g flour, 100 g fat for greasing the pan.
Preparation
Whisk the yolks, sugar, salt and half the amount of milk thoroughly in a bowl; after that, adding flour in parts, knead a thick dough, which is then diluted with the rest of the milk. Finally, mix it with the whites whipped into a stiff foam. Heat a large frying pan with fat, gradually pour in the dough, frying on both sides. Tear the resulting drachena using two forks, sprinkle with sugar and serve with fruit juice.
Steam fight
Ingredients: 2 tbsp. spoons of flour, 4 glasses of milk, 5 eggs, 3 tbsp. spoons of granulated sugar, salt.
Preparation
Mix flour with cold milk (1 cup). Boil the rest of the milk, pour the flour diluted with milk into it and, stirring, boil for another 15 minutes. After this, cool slightly. Separately, beat the eggs with granulated sugar and pour into the cooled milk and flour mixture. Add salt to taste. Place the saucepan with the mixture in a second saucepan with water and cook the drachena at low boiling water until thickened.
Drachena curd
Ingredients: 500 g cottage cheese, 40 g sugar, a pinch of salt, 4 eggs, 125 ml milk, 30 g butter, lemon zest, 100-120 g flour, 50 g fat for frying.
Preparation
Grind the butter, sugar and yolks thoroughly and, when a thick foam forms, add the cottage cheese, pureed through a sieve, and then the milk. Place everything, add flour and add whipped whites. The dough can be fried in a large frying pan or poured onto a baking sheet and baked in the oven. When the drachena is browned on the bottom, shred with a fork and turn over. Bring to readiness, transfer to a plate, sprinkle with sugar and pour over fruit juice or sour cream.
Drachena with cheese
Ingredients: 100 g white bread, 5 tbsp. spoons of milk, 3/4 cup of grated Dutch (Edam) cheese, 6 eggs, 50 g of butter.
Preparation
Cut the crust from stale wheat bread, cut it into small pieces and pour hot milk. Let the bread swell, then add grated cheese (1/2 cup), raw yolks and mix everything. Then beat the whites into a thick foam, add them to the prepared mass, place them in an even layer in a frying pan greased with butter (20 g), sprinkle with the remaining grated cheese and bake in the oven. Pour melted butter (30 g) over the finished drachen and serve in the same frying pan in which it was baked.
Drachena with semolina
Ingredients: 150 g semolina, 40 g sugar, a pinch of salt, 4 eggs, 0.5 l milk, 50 g fat for the baking sheet.
Preparation
Beat the yolks, sugar, salt and semolina with 0.25 liters of milk and leave to stand for an hour so that the semolina swells. After this, pour in the rest of the milk and add the whipped whites. Heat the fat on a baking sheet, pour the dough onto it and bake in the oven at medium temperature for about 30 minutes. Then tear with a fork, turn over, add fat to the pan if necessary and cook until done. Sprinkle the drachena with sugar and serve with fruit juice, compote or fresh fruit sauce.
Drachena with potatoes
Ingredients: 500 g boiled potatoes, 6 tbsp. spoons of sour cream, 3 tbsp. spoons of flour, 6 eggs, 2 glasses of milk, salt, butter.
Preparation
Rub hot boiled potatoes through a colander, add sour cream, flour, salt, yolks and stir thoroughly, then gradually pour in warm milk and stir again. Beat the whites into a thick foam and add to the resulting mass. Pour the mixture into a frying pan greased with butter and bake in the oven.
The main feature of Belarusian cuisine is that potato dishes are most common in it. According to statistics, every Belarusian consumes 160 kg of potatoes per year, that is, half a kilo per day.
In former times, Belarusians ate relatively little meat. The use of mushrooms was also relatively small. It was not customary to fry, boil or salt them. The mushrooms were dried, then ground into powder, which was sprinkled on various dishes. By the way, this method of using mushrooms is considered the most useful.
In addition, Belarusian folk cuisine differed from the cuisines of other Slavic peoples in that it almost completely lacked dairy and sweet dishes. Instead of sweets, various jelly was served to the table: berry, oatmeal. In general, berries were in use, they were used to make a variety of fillings for pies, and they were also used to make drinks.
Meat dishes
The following meat dishes are common in modern Belarus:– cabbage stewed with meat;
sorcerers - potato pancakes stuffed with meat;
zrazy - cutlets with filling inside;
Polendvitsa – smoked pork fillet in the form of sausage;
saltison – finely chopped pork offal baked in pig intestines;
machanka - a dish of finely chopped meat scraps in sauce;
cracklings;
smazhnya - pizza-type meat pie;
kishka - sausage stuffed with cereal, fat and cracklings;
kindyuk - round ham, etc.
Be sure to serve various sauces. The most common of them is sour cream, with fried onions, cracklings, pepper and caraway seeds.
The most commonly used seasonings in Belarusian cuisine are dill, horseradish and cumin. But pepper and hot overseas spices had not been used before. They appeared in Belarusian cuisine much later.
Cooking features
Belarusian cuisine is simple and hearty. It lacks the wide range of products that is characteristic, for example, of the Mediterranean region. Therefore, their dishes are distinguished by careful preparation, for which many different methods are used. This is cooking, stewing, and sometimes all together, in stages.Note that, compared to their neighbors, the diet of residents of Belarus contains relatively few vegetables and herbs. Potatoes make up for everything!
To prepare potato dishes, different methods of grating potatoes are used. First of all, these are baked potatoes; in this case, the released juice is not strained, but mixed with the potato mass and used with it.
Then comes the wedge potatoes, when the juice is carefully strained. Dishes made from boiled potatoes are also common, which are pounded, turned into puree, and various dishes are prepared from it.
Beverages
Of course, we can’t do without strong drinks. The most famous is the famous Belarusian bison. Alcoholic drinks based on honey, spices, as well as various balms infused with herbs are also common.Belarusians use fermented birch sap as kvass.
Drachena. Recipe
You will need:0.7 cups wheat flour;
- 1 glass of rye flour;
- 4 eggs;
- 120 g butter;
- 1 glass of kefir;
- 1 glass of milk;
- 2 tbsp. spoons of granulated sugar;
- salt to taste.
For the sauce:
3 onions;
- 200 g of bacon or bacon.
How to cook it
Remove the butter from the refrigerator and let it soften at room temperature.
Pour into a saucepan, pour in kefir, stir and place the dough in a warm place for three hours. Then add wheat flour there, stir everything and beat thoroughly with a broom.
Rub the softened butter until smooth (reserve a little to grease the pan).
Mix eggs with sugar and beat until fluffy, preferably with a mixer.
Add eggs and butter to the dough, pour in lukewarm milk and beat everything well. Add some salt.
Preheat the oven thoroughly. Grease the inside of a baking dish with butter. Pour the dough into it and put it in the oven. After 5 minutes, reduce the heat. Bake the drachena until an appetizing golden brown crust appears.
While it's baking, make the sauce. Cut the lard into small cubes and onion into half rings. In a frying pan, brown the lard until cracklings appear and render the fat out of it. Fry the onion in this fat, stirring and avoiding burning. Salt and pepper.
Serve the finished drachena hot with the resulting sauce.
In this article you will find recipes for making lush drachena - a tender and tasty breakfast dish.
Drachena is a dish that can be called both an omelet and a casserole at the same time. Ideal for breakfast, as it cooks quickly and tastes much more interesting than a regular egg omelet. The recipe for this dish is very simple, and you will see this if you read the article and try to cook drachena for your household.
Natural fluffy egg fray in a frying pan: classic recipe for breakfast, photo, video
Drachena is a truly Belarusian dish that has gained popularity in the vastness of Russia and Ukraine. Even 30 years ago, this dish was prepared in every family. But then the recipe was forgotten, as new fashionable dishes appeared. Currently, modern housewives are returning to preparing drachena, remembering grandmothers’ recipes and the taste familiar from childhood.
The classic recipe for drachena is a regular omelette, but with the addition of a handful of flour and some ingredients for taste. So here are the ingredients:
To prepare a delicious drachen omelette, follow these steps:
- Separate the yolks from the whites.
- Place the whites in the freezer of the refrigerator for 20-30 minutes.
- Mix together egg yolks, milk, sour cream, melted butter, salt, and spices.
- Now add flour and mix everything well again.
- Chop the green sprigs and add to the rest of the mixture.
- Remove the whites from the cold, beat with a mixer at high speed and also add to the whole mass.
- Mix everything again.
- Grease the frying pan with vegetable or butter. Place the mixed mixture and place on the stove.
- When the mixture begins to warm up and slightly boil, reduce the heat and cover the pan with a lid.
- After 5-10 minutes, when the omelette becomes fluffy and browned, remove the pan from the stove. The fight is ready!
You can experiment with taste and not add butter while mixing the ingredients, but melt it and pour it over the finished casserole. You can also sprinkle herbs on top of the finished dish.
Advice: Instead of flour, 1 tablespoon of any cereal is also perfect, as well as raw and grated potatoes, or even mashed potatoes.
Video: Drachena: how to cook?
Egg fluffy natural frayed in the oven, like in kindergarten: photo
In some kindergartens, drachena is prepared without fail once a week and still is. After all, this dish is very nutritious and is great for breakfast for young children. They love it more than omelette, as the taste is much more delicate, and the butter adds a pleasant aftertaste. So, here are the ingredients for this dish, which is in the recipe book in every preschool children's institution (for 4 servings):
Cooking method:
- Rinse the eggs in a 1% baking soda solution and then rinse with plain tap water. Then beat them lightly with a whisk or fork.
- Mix beaten eggs with milk, add salt (a pinch), sour cream and flour. Mix everything again.
- Heat the oil on a baking sheet or in a mold and add the omelette mixture.
- Bake in an oven at a temperature of up to 200 degrees for no more than 10 minutes.
- When the omelette is ready, divide it into portions and serve.
When preparing in kindergarten, it is not intended that the egg whites be beaten to stiff peaks. Simply whisk the whites and yolks together to stir. However, if you wish, you can first make a soufflé from the proteins, and then add them to the omelette mixture.
Natural fluffy egg stew with cheese and herbs: photo
When preparing cheese drachena, use only hard varieties of cheese. The taste will be piquant and unusual. If you love pizza, then this dish is just for you. Here's what you'll need:
Prepare like this:
- Grate the cheese on a grater board with large holes.
- Remove the crust from the bread pieces and cut them into small cubes.
- Heat the milk to 40-50 degrees and pour it over the bread crumb.
- When the bread is well saturated with milk, mash everything until smooth with a fork. Then add the egg yolks and cheese (a little more than half of the entire grated mass).
- Beat the egg whites until thick and add to the rest of the ingredients along with salt, spices and chopped herbs.
- Grease the mold with oil and pour out the mixture. Sprinkle remaining cheese on top.
- Bake the omelette in the oven until the top appears golden brown.
- Before serving, brush the casserole with oil and garnish with dill sprigs.
Advice: If your household doesn’t like greens, then you can do without it when preparing drachena. It is enough to chop the green sprigs and place them on a saucer so that those who wish can add this ingredient to their plate.
Egg fluffy natural sweet drachena: recipe
On major holidays, our grandmothers prepared sweet drachena. This dish took its rightful place on the table. Both adults and children adored him. To make sweet drachen you will need the following ingredients:
To prepare, follow these steps:
- Separate the egg whites from the yolks.
- Mix the yolks with powdered sugar.
- Combine the sweet yolk mixture with the butter.
- Add milk and flour. Also add a little salt and mix everything well.
- Grease the pan with oil, pour out the mixture and place in the oven to bake for 20 minutes at 200 degrees.
- Sprinkle the finished dish with sugar. powder and serve with tea or coffee.
Below you will find a video on how to prepare potato stew. It was said above that this dish can be prepared with this ingredient. Mashed potatoes instead of flour will perfectly complement the taste of the dish, and fraying with raw potatoes tastes similar to real ones.
Now you can cook drachena and diversify your family’s menu. This dish is a nutritious breakfast and a good snack, for example, for an afternoon snack. Bon appetit!
Video: Belarusian drachena (recipe from video)
