Belarusian potato babka with bacon in the oven recipe with photos step by step. Potato babka with chicken on a coarse grater Potato babka in the oven recipe

Everyone knows that potatoes are considered the second bread in Belarus. Draniki, potato pancakes, sorcerers, casseroles - what can they cook from this hearty vegetable! And Belarusian housewives often spoil their relatives with potato babka, which is aromatic and very tasty.
Babka is prepared from the most ordinary, available products: lard and potatoes. But they combine so harmoniously that the taste of the dish is excellent!
To prepare babka, it is better to take lard with streaks of meat - it’s tastier. According to the recipe, use more carrots and onions to make it juicier. And add spices and dried herbs to the babka, according to your taste. Coriander, basil, turmeric, and ground black pepper will give potatoes a unique aroma.
It is better to cook potato babka with lard in the oven, in pots. There are several types of this utensils: ceramic, clay, metal. What kind of pots are best for cooking? As practice has shown, the dish tastes best in glazed clay pots. They do not absorb foreign odors and retain heat excellently. Before putting the pot in the oven, cover it with a lid or a piece of regular unleavened dough.
So, from the specified amount of ingredients you will get three 0.5 liter pots. Cooking time – 1.5 hours.

Ingredients

Potatoes (large) – 7 -8 pcs.;
Lard – 0.4 kg;
Onion – 2 pcs.;
Carrots – 2 pcs.;
Garlic – 3-4 cloves;
Egg – 1 pc.;
Flour – 1 tbsp;
Spices and seasonings.

Preparation

Take a good piece of lard with tasty meat streaks, rinse it in cold water. Cut into 1.5 cm pieces. Send to fry in a frying pan over low heat so that the fat is slowly rendered out of the lard.

Then chop the peeled onions and carrots. Add lard to the lard that has already fried by this time.

While the vegetables are roasting, start with the potatoes. Peel the tubers and grate them onto a coarse grater.

Add salt and spices. Stir well to release the juice from the potatoes.

Next, beat in the egg. Add a spoonful of flour.

A mandatory ingredient is garlic.

While we were preparing the base for the potato babka, the lard and vegetables had already fried. It's time to take the pots and put our products in them. Pour a spoonful of fat that has been rendered from lard into the bottom of each pot.

Then add potatoes (half of what you have).

Now it’s the turn of vegetables and lard. Lay them out in an even layer. Add some salt.

Finally, place the other half of the potatoes into the pots and pour the resulting potato juice into each pot. Cover the pots with lids and place them in the oven. It must be cold so that the glaze on the pots does not crack.

Bake potato babka at 190 degrees for 40-45 minutes. Then remove the lids, turn on the oven at 250 degrees and bake the dish until golden brown (10 minutes), the babka with lard is ready.

You can serve potato babka directly in pots, always hot.

In Belarusian cuisine there are many dishes prepared from grated raw. One of them is potato babka in the oven - a very tasty and satisfying casserole for the whole family. Typically, babka is made from beef, pork or chicken. During Lent, potato babka is made with mushrooms, tomatoes, cabbage or zucchini. However, chicken eggs are not added to potatoes.

Delicious potato babka in the oven turns out very juicy and aromatic, with a golden crispy crust. If desired, the top of the babka can be sprinkled with grated hard cheese or mozzarella. For serving in portions, potato babka can be baked in pots or small ceramic forms.

Ingredients:

700 grams chicken fillet
6 potato tubers
1 onion
1 carrot
2 chicken eggs
3-4 cloves of garlic
2-3 tbsp. l. vegetable oil
salt and ground black pepper to taste
0.25 tsp ground paprika
0.5 tsp. chicken seasonings
1-2 sprigs of parsley for garnish

How to cook potato babka in the oven:

Peel the onions and cut into cubes. Wash the carrots from soil, peel them and chop them on a grater with large mesh.

Fry the chopped onions in vegetable oil until golden brown. Then add carrots to the onions and continue to fry the vegetables until soft.

Wash the chicken fillet, dry it and remove any membranes. Cut the meat into medium-sized pieces. Place the chopped chicken fillet into a blender bowl. Add salt and spices to the meat.

Grind the fillet into a homogeneous thick mince, following the recipe for potato babka in the oven.

Cool the fried onions and carrots to room temperature. Add half the vegetables to the minced chicken. Stir the mixture until smooth.

Wash and peel the potato tubers thoroughly. Grind the vegetables using a coarse grater.

Add two raw chicken eggs to the potatoes.

Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the potato-egg mixture to make the potato babka with minced meat in the oven aromatic.

Then add the second half of the vegetables to the potatoes. Salt and season the mixture with spices.

Mix the potato mixture until smooth. Place half the mixture in a heat-resistant baking dish, pre-greased with a small amount of vegetable oil.

Place minced chicken and vegetables on top in an even layer.

Cover the layer of minced meat with the remaining potato mixture.

Potato babka is a Belarusian dish made from grated potatoes, which is considered “Belarusian bread”. It found recognition in the Lithuanian culinary tradition, where it became known as kugelis. A hearty and aromatic snack that was prepared in ovens, today there are many amazing variations with a rich taste.

To diversify your daily menu, there is no need to go to the store and buy overseas wonders, just take:

1 kg of potatoes;
half the amount of unsalted lard;
5 onions;
salt and pepper.

A simple recipe for babka with lard is implemented as follows:

Peeled potatoes are grated on the finest grater or using a food processor with a special attachment.
The lard is cut into pieces, which are sent to the frying pan. There the fat is rendered from them until cracklings form.
Chopped onions are placed in a frying pan with lard and sautéed until golden brown.
The salted and seasoned potato mixture is placed in a deep cast-iron bowl, where it is thoroughly mixed with lard and onions, and then leveled.
The dish is baked in the oven for 45 minutes under a closed lid, which is removed 5 minutes before the babka is ready to form a golden brown crust.

Cooking with minced meat

The starch-rich dish can be prepared with the addition of minced meat, making it suitable for inclusion in children's diets.

You will need:

minced meat – 400 g;
potatoes – 10 pcs.;
eggs – 2 pcs.;
onions – 2 pcs.;
carrots – 2 pcs.;
a little oil and salt.

Cooking method:

The minced meat is salted and mixed with ⅓ of chopped onion.
The potatoes are peeled and filled with water for 10 minutes.
The remaining onion is fried.
Potatoes and carrots are grated on a coarse grater, then salted and mixed with eggs and fried onions.
½ of the vegetable mass, minced meat and the remaining half of the vegetables are laid out in even layers on a greased baking sheet.
The babka is baked at 180°C for about 50 minutes.

In pots in the oven

Potato babka in the oven can be baked in portions using pots.

The grocery set is simple:

potatoes – 1 kg;
onions – 2 pcs.;
egg – 1 pc.;
flour – 50 g;
smoked lard - to taste;
salt, herbs.

Preparation stages:

Peeled potatoes are grated and mixed with egg, flour, salt, spices and pureed onions.
Smoked lard is cut into pieces, which are sent in equal quantities into pots.
The potato mixture is spread on the lard and crushed with herbs.
The dish is baked in closed pots at 170°C for about 80 minutes.

Potato babka in a slow cooker

When using a multicooker, the national Belarusian dish can be prepared from the following products:

potatoes – 12 pcs.;
lard – 50 g;
onions – 2 pcs.;
flour – 15 g;
butter - a piece;
salt.

The casserole is prepared according to the following scheme:

Chopped and salted onions are fried in lard for about 10 minutes in the “Frying” mode.
Potatoes are grated and mixed with flour, salt and spices.
The resulting potato mass is placed in a bowl on top of the onion and sprinkled with melted butter.
Baking is carried out for 60 minutes when setting the appropriate program.

With added mushrooms

The mushroom additive allows you to make the aroma and taste of the Belarusian dish more intense.

To perform a variation of the classic recipe you will need:

1 kg of potatoes;
1 onion;
1 carrot;
300 g mushrooms;
2 times less sour cream;
a piece of butter;
egg;
a little flour, salt and herbs.

To serve a delicious dinner:

Half rings are prepared from onions, straws from carrots, and thin slices from mushrooms.
Prepared vegetables and mushrooms are fried with salt until golden brown, after which they are lightly chopped using a blender.
Potatoes are boiled and mashed together with herbs and eggs.
Place half of the potatoes in a baking dish, which is covered with a layer of fried vegetables and mushrooms.
Next, the second half of the mashed potatoes is distributed, which is covered with sour cream and grated cheese.
Baking is carried out for about 50 minutes at 180°C.

How to cook with cheese

Fans of cheese dishes can prepare potato babka with the addition of cheese and sour cream, which add piquancy to the dish. To execute the recipe, it is enough to prepare 1 kg of peeled potatoes, 100 g of grated hard cheese, 200 g of sour cream, sunflower oil and a little salt with seasonings.

Basic preparation steps:

The potatoes are grated and mixed with ½ grated cheese, then crushed with seasonings, salted and seasoned with sour cream.
The babka base is placed in a fireproof form and sprinkled with the remaining cheese shavings.
The dish is baked for 40 minutes at 180°C.

Belarusian potato babka

The classic recipe for a potato delicacy will greatly please male representatives, since it will contain the following hearty ingredients:

300 g brisket;
1 kg of potatoes;
2 onions;
100 g sour cream;
a little flour and salt.

In preparation we follow these steps:

The potatoes are grated, mixed with a spoonful of flour to “stick” and salted.
Finely chopped brisket is fried.
Quite large pieces of onion are placed in the fat from the brisket, where they are sautéed until cooked.
The fat is drained off, the cracklings and onion pieces are mixed, and then placed into the potato mixture.
The base of the dish is evenly distributed in a refractory form, which is closed with a lid and placed in an oven preheated to 200°C for 45 minutes.
Before serving, the potato babka is topped with sour cream.

With this interpretation, the composition of the potato granny will look like this:

potatoes – 1.5 kg;
chicken fillet – 1 kg;
onion – 1 pc.;
flour – 80 g;
sour cream – 50 ml
egg – 1 pc.;
salt and sunflower oil.

Cooking method:

The fillet is cut into pieces, which are salted and lightly fried.
Potatoes and onions are grated and then mixed with flour, egg, sour cream and salt.
Pieces of meat are placed in a baking dish and covered with potato mixture.
Baking is carried out in the oven for about 90 minutes at 180°C.

So, over time, the traditional Belarusian dish has undergone many changes and today can be prepared in different variations. And this is great, because now it can be introduced into the diet of children, adults and people who follow a healthy diet.

Belarusian cuisine is rich in potato dishes. And how could she not be rich if the first bread in this country is potatoes? In taste and cooking method, potato babka is similar to pancakes. Only the grandmother is not fried, like, but languishes in the oven.

The simplest babka is potatoes, onions and cracklings, which are mixed and placed in the oven. The recipe allows for experimentation and liberties. You can add mushrooms (dry or fresh) or lean meat, or both.

Ingredients

potatoes - 500 grams
pork belly with layers of fat - 300 grams
garlic - 2 cloves
onion - 2 large
flour - 1 tbsp. spoon
yolk - 1
vegetable oil - 1 tbsp. spoon
salt to taste

Preparation

Big photos Small photos

Peel the onion and cut it into small and thin pieces.

Also cut the brisket into small pieces.

Pour vegetable oil into a frying pan, heat it and add the meat. Once it's browned a little (fry over medium heat to render out the fat), add the onion. Fry a little again. Don't add salt!

Peel the potatoes, wash them thoroughly, dry with a paper towel and grate on a fine grater. Drain off excess liquid.

Squeeze garlic into potatoes.

Put in flour. Stir.

Add butter and half the meat to the potatoes. Add salt to taste and stir.

Place in pots and bake in the oven at 180 degrees for about an hour. Do not cover the pots.
Simmer the meat in a frying pan until fully cooked, adding salt to taste.

Serve the babka hot, with the pieces of meat from the pan on top.

You can bake babka in both large and small portioned pots. In this case, the dish is turned over onto a plate, and pieces of meat are laid out on top and the rendered fat is poured over it.

Sour cream and cold milk go well with babka.

In addition to salt, you can add ground black pepper, cumin or a drop of nutmeg.

If you take lean meat, then butter or sour cream (not sour) would be good additions. But not necessarily - “crispy” meat and all sorts of “burdening” fatty elements are not suitable for everyone. Instead of meat, you can use dietary veal or chicken mince, it will still be delicious! If you want to enhance the “harmfulness” of the dish, add some smoked pieces to the brisket. This is simply an extraordinary option.

The vegetable component is also at your discretion. Feel free to add carrots (for the given quantity, 2 pieces, grated similarly to potatoes). If you decide to add mushrooms, it is better that they are fragrant forest ones - for example, chanterelles, porcini mushrooms, boletus mushrooms. Mushrooms (100 g) thinly sliced, sauteed along with onions.

To make fluffy potato babka, pour in half a glass of hot milk and mix thoroughly.

To prevent the potatoes from darkening during the grating process, first grate a quarter of a large onion and mix each newly grated portion of potatoes with it.

And the last tip is how to get a “fried” crust (some people like it): at the very end of cooking, about 5 minutes before turning it off, place the babka on the top shelf of the oven.

Potato babka is extremely satisfying, and the combination of potatoes and meat will indignate followers of separate meals. Just in case, keep this in mind. You have been warned: this is a delicious and incredibly filling dish for a healthy digestive system.

Cook Belarusian potato babka in the oven according to the classic recipe, or add mushrooms, minced meat and even cottage cheese.

potatoes - 1 kg
salted lard - 200 gr
onion - 1 piece
water - 2-3 tbsp.
sour cream - to taste

Peel and grate the potatoes.

Grind the lard in a meat grinder or chop finely. Take 1 tbsp from this amount. and melt in a frying pan. Fry the onion.

Mix lard, onion and potatoes.

Place in pre-selected container. Press. And add water. Cover with a lid or foil.

Place in an oven preheated to 200° for 30-40 minutes. The time can be either less or more, it all depends on the form in which you cook. Therefore, after 20 minutes, open it and try it to fully decide. Once the potatoes are cooked, you can fry the tops, but this is not necessary.

Place on a plate while still hot, add sour cream. Bon appetit!

Recipe 2, step by step: potato babka with pork

You can bake potato babka in small portioned pots or in a duck pot.

potatoes - 1.5 kg
egg - 2-3 pcs
salt pepper
lard with meat layer - 400 g
onion - 300 gr

Cut the lard into small pieces, cut the onion into quarter rings.

The lard must be fried in a hot frying pan until golden.

Then add the onion to the lard, stir and fry for 10 minutes.

Peel and wash the potatoes.

Grate the potatoes on a fine grater or chop them using a food processor.

Then transfer the potatoes to the duck pot, add lard with onions and eggs. Salt and pepper.

Mix the potato babka well.

Cover the duckpot with a lid and place in an oven preheated to 200 degrees and bake for 1 hour 30 minutes. (during the last 10 minutes, you can remove the lid from the duckling pan and grease the top with a piece of butter).

Serve potato babka with sour cream and vegetable salad. Bon appetit!

Recipe 3: babka with minced meat in the oven (with photos step by step)

Belarusian babka turns out to be very tender, aromatic and tasty.

minced meat - 400 gr
potatoes - 500 gr
bulb onions
salt, pepper, bay leaf
vegetable oil

Wash and peel the potatoes.

Fry the chopped onions in vegetable oil or lard until transparent. Add minced meat and bay leaf to the onion. Salt and pepper to taste.

Three peeled potatoes on a fine grater. We combine it with a finely chopped half of an onion (thanks to this, the potatoes will not darken). Salt and add a little vegetable oil or pork fat to the mixture to make it tastier.

Place ½ of the potato-onion mixture in a baking dish or on a baking sheet, and place the fried minced meat on it.

Cover everything on top again with grated potatoes.

Place the baking sheet in an oven preheated to 200 degrees, where Babka will bake for 60 minutes. Then remove it from the oven.

Belarusian meat Babka is served with sour cream, herbs and vegetables. Bon appetit!

Recipe 4: potato babka with mushrooms (step-by-step photos)

potatoes - 3 pcs.
pork pulp - 150 gr
oyster mushrooms – 50 gr
onions - 2 pcs
carrots - 1 pc.
garlic - 1 piece
egg - 1 pc.
sour cream - 1 tbsp.
salt pepper

Finely chop the pork pulp. Fry in vegetable oil until golden brown.

Remove the meat from the pan and add finely chopped onions and oyster mushrooms. Fry over high heat for a minute.

Add carrots to the grate and fry for a couple more minutes. remove from the stove.

Coarsely chop the potatoes, onions, and garlic and place them in a blender, beat in the egg.

Add a spoonful of sour cream and beat everything to fine crumbs.

Mix potato crumbs with meat, mushrooms, onions and carrots, add salt and pepper and mix everything.

Grease the mold with oil and pour out the mixture. Using wet hands, smooth the surface.

Bake at 180 degrees. 60 minutes.

Ready! Serve with sour cream.

Recipe 5: potato babka in the oven without meat

This recipe can be called vegetarian: there is no meat in it, but only sour cream, eggs and vegetables.

potatoes - about a kilogram,
sour cream – 200 gr,
eggs - two pieces,
a little flour and salt

Peel the potatoes, wash them, and then grate them. Moreover, you can use either a fine or coarse grater; the consistency of the final product will not differ much. And if you are in a hurry, a coarse grater will significantly speed up the cooking process.

Then beat the eggs into the resulting grated potatoes, add 3-4 tablespoons of flour and salt.

Mix the mixture and place in a baking dish, which we first grease with vegetable oil.

To make the babka juicy and not burn on top, pour sour cream over it.

Place the dish in the oven, preheated to 200 degrees and bake for 30-40 minutes. Readiness can be checked with a sharp knife or wooden skewer. The finished babka can be cooled slightly and served directly in a baking dish or placed on plates and generously poured with thick sour cream.

Recipe 6: how to cook potato babka in the oven with cheese

It's easy to prepare and turns out very tasty.

potatoes - 1 kg;
pork (pulp with fat) - 300 g;
onions - 1-2 pcs.;
flour - 1 tbsp. l.;
eggs - 2 pcs.;
milk - 200 ml;
garlic - 1 clove;
hard cheese - 50 g;
salt, pepper mixture - to taste;
seasoning for pork - to taste;
vegetable oil - 1 tbsp. l. (to lubricate the mold).

Cut the pork into small pieces, add salt, pepper and seasoning. Add chopped garlic, stir and leave the meat for 30 minutes.

Grate the potatoes on a coarse grater, pour boiling water for 3-4 minutes so that the potatoes do not darken. Then strain the water through a colander. Add finely grated onions to the potatoes, add flour. Mix.

Cover the pan with foil and place in an oven preheated to 180-190 degrees for 40-45 minutes, then remove the foil and bake the babka for another 15 minutes.

Serve hot with sour cream, herbs and vegetables.

Recipe 7: potato babka with cottage cheese in a pot

As a result of cooking, the result is such a fluffy and airy babka that it tastes like the most delicate soufflé. The crispy cheese crust contrasts perfectly with the surprisingly tender potatoes. It can be served as a side dish for meat, or as an independent dish - in portions.

1 kilogram of potatoes
1.5 tablespoons oil
1 large onion
2-3 cloves of garlic
500 grams of cottage cheese
1 egg
3 egg yolks
200 grams Parmesan cheese
100 grams mozzarella cheese
salt, pepper, dry herbs - to taste

First, preheat the oven to 180 degrees. Grease the baking pot with 1 tablespoon of butter.

Boiled potatoes in their jackets.

When the potatoes had cooled a little, I peeled them and grated them on a coarse grater.

Meanwhile, melt ½ tablespoon of butter in a frying pan. Peeled and chopped onion and garlic. Added vegetables to the pan. Season with salt and pepper and cook for about 5 minutes until the onion is soft.

In a bowl, mix homemade cottage cheese, grated Parmesan cheese and egg, mix everything until smooth. Seasoned with salt and pepper. You can also use mozzarella cheese or any other cheese that melts well.