pork ribs 600 grams
→ or sausages for roasting 6 pieces
onion 1 piece
carrots 0.5 pieces
ground cumin 0.5 hours. spoons
freshly ground black pepper to taste
bay leaves 2 pieces
wheat flour 11 Art. spoons
water 2 liters
eggs 2 pieces
Kefir 0.5 liters
→ yogurt or 0.5 liters
→ or whey 0.5 liters
salt 1 pinch
sugar 1 h. a spoon
baking soda 1 h. a spoon
Pork ribs or pork sausages for roasting pour cold water, bring to a boil, remove the foam and cook on low heat until tender, adding half a large onion, carrot circles and a little salt.
Onions and carrots to remove from the broth.
5 tbsp flour diluted broth until smooth, pour into a saucepan with the broth, salt to taste, add the ground cumin and black pepper, dried herbs to taste and bay leaf. Bring to a boil and cook, covered over low heat for about 10 minutes.
Cook pancakes for Machanka: Mix eggs, 6 tablespoons flour, yogurt (yogurt, whey), a little salt, sugar and baking soda until smooth (dough should get a fairly liquid consistency).
In a preheated pan pancake pour one ladle dough gently to distribute it all over the pan and bake rosy plump pancakes on both sides.
Serve with pancakes Machanka. Savory estsі!
Machanka – a traditional dish of old Belarusian cuisine. It is a thick sauce with fillers, which dipped pancakes, bread or potatoes. Machanka can be different: it is fried cracklings with mushrooms, whitened with sour cream, and egg, mixed with flour and water or milk, and cheese, mashed with sour cream and milk … But the most famous – machanka pork rёbryshek or homemade sausage.
Presented is a traditional recipe in our family: grandmother, and my mother, and now I’m ready Machanka so. It turns out the dish close to the soup into which dipped pancakes and eat it with a spoon. But if you reduce the amount of water by 1.5 times and fry the meat in a pan, you get a thick Belarusian Machanka.