Kotleta Pokrestyansky Belarus Recipes

EASTERN EUROPEAN KOTLETY

Eastern European Kotlety image

While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.

Provided by LYNNINMA

Categories World Cuisine Recipes European Eastern European Polish

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 ⅓ pounds lean ground beef
⅔ cup milk cracker crumbs
1 small sweet yellow onion, minced
1 egg, well beaten
1 tablespoon milk
1 clove garlic, minced
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup vegetable shortening for frying

Steps:

Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g

KOTLETA POKRESTYANSKY (BELARUS)

Kotleta Pokrestyansky (Belarus) image

This recipe is from week 25 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belarus is my 25th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This mushroom and pork dish definitely falls into the comfort food category and is good served with a potato side dish such as babka.

Provided by GiddyUpGo

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

7 ounces mushrooms, sliced
2 garlic cloves, chopped
1 ounce butter
1/2 cup sherry wine
1/2 cup chicken stock or 1/2 cup pork stock
1 1/2 teaspoons cornstarch
4 pork chops

Steps:

Melt half of the butter in a frying pan and add the mushrooms and garlic. Keep stirring until the mushrooms start to shrink and soften.
Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes.
Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops.
Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.

Nutrition Facts : Calories 539.7, Fat 24.3, SaturatedFat 9.7, Cholesterol 153.4, Sodium 213.2, Carbohydrate 8.1, Fiber 0.5, Sugar 2.6, Protein 43.8

KOTLETI

Kotleti image

Provided by Anya von Bremzen

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds freshly ground beef chuck (or a mixture of beef and pork)
2 slices stale white bread, crusts removed, soaked for 5 minutes in water and squeezed
1 small onion, grated
2 medium garlic cloves, crushed in a press
2 tablespoons ﬁnely chopped dill or parsley
2 1/2 tablespoons full-fat mayonnaise
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
2 to 3 cups ﬁne dried bread crumbs for coating
Canola oil and unsalted butter, for frying

Steps:

1. In a mixing bowl, combine the ﬁrst eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, ﬂattening them out slightly and pressing down for the crumbs to adhere.
3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.

BABKA (BELARUS)

Babka (Belarus) image

This recipe is from week 25 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belarus is my 25th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Belarusian babka is made with potatoes, flavored with bacon and baked in the oven.

Provided by GiddyUpGo

Categories Potato

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

6 potatoes, grated
2 onions, chopped
3 1/2 ounces bacon, diced
3 eggs
1 teaspoon flour
about 2 tbsp sour cream (more if needed)

Steps:

Fry the onions with the bacon until translucent.
Add the bacon and onions to the grated potatoes and stir in the flour and eggs. (Note: when I did this recipe my potatoes came out undercooked, and if I had it to do over again I would probably try cooking the grated potatoes in a pan for a few minutes before adding them to the baking dish.).
Put the mixture in a greased baking dish and brush the top with sour cream.
Bake at 350 degrees for 45 minutes to 1 hour.

Nutrition Facts : Calories 218.8, Fat 7.5, SaturatedFat 2.5, Cholesterol 78.2, Sodium 140.6, Carbohydrate 30.9, Fiber 4, Sugar 2.5, Protein 7.4

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