Belarusian pie with filling 4 letters. Knyshi

Belarusian cuisine was formed under the influence of neighboring states - Poland, Lithuania, Russia and Ukraine, plus the differences between the culinary tastes of ordinary people and the ruling gentry. The latter preferred German cuisine, artisans borrowed a lot from Jews who massively populated the country since the 17th century.

Features of Belarusian cuisine

The main food product - the second bread - was and remains potatoes: sorcerers, potato pancakes, casseroles, drachena, grandmother, as well as dishes from meat, vegetables, mushrooms with the constant addition of potatoes. There are three ways to prepare potato mass:

• Sliced ​​Potatoes - Raw potatoes are grated and cooked along with juice.
• Clinked mass - after rubbing, the raw potato mass is filtered.
• Mashed potatoes - boiled and crushed mass.

In the national cuisine of Belarus, "black flour" was actively used - rye, oatmeal, buckwheat, barley, pea. Raschiny Belarusian pancakes based on oatmeal bear little resemblance to Russian ones, as they are baked from raschin, a spontaneously fermented sourdough made from flour and water. Pies are not found in Belarusian cuisine at all.

From dairy products, butter, sour cream, whey and cottage cheese are actively used as "whites", "sourdough", "vologs" for many dishes with the addition of flour, vegetables, mushrooms and potatoes.

Pork is most often used for making sausages and wandlina - lightly smoked ham or loin. It, like lamb, is baked to prepare the national dish “pyachisty”. Of the other meat dishes, "bigus" is popular - cabbage stewed with meat.

As alcoholic drinks, vodka (“garelka”), “zubrovka” (tincture on “garelka”), “krambambula” (an alcoholic drink made from vodka and honey) are used.

Kissel, kvass, kulaga, mashed potatoes, casseroles are prepared from fruits and berries. Kissel in Belarus can hardly be called a drink - it is very thick and healthy, with the addition of wild berries.

Belarusian national dishes

The main products that were used in Belarusian cuisine have not changed much. But the processing methods and the qualitative composition of dishes are different today. Previously, a festive machanka was made from liquid rye or wheat dough, where bacon, onions, sausage, pepper were crumbled and baked in a pot in the oven. Now all products are fried in a pan, preparing sauce from them. And pancakes are baked from flour, which are served with this sauce.

Traditional menu for Belarusian lunch

Cold appetizer - salad "Minsk". Boiled potatoes cut into cubes, add chopped cabbage, chopped boiled mushrooms. Season with oil, sugar, vinegar.

The first dish is a broth with "sorcerers" and ears. In a transparent bone broth put "sorcerers" (an analogue of large dumplings), previously boiled for 5 minutes in boiling water, and cook until tender. Ears are prepared from unleavened dough, cutting the layer into rhombuses. Pinch the opposite ends, bake in the oven and serve with the broth.

Hot meat dish - potato drachena. Flour, salt, soda, pepper, onion, overcooked with bacon, fried slices of pork are added to grated raw potatoes. Everything is thoroughly mixed and baked in a greased pan. Drachena is served hot, with butter.

Sweet - Belarusian kissel. Starter is made from cold oatmeal and water. When it sours well, filter and brew thick jelly. Cool in molds, pour over with syrup from berries when serving. Can be served with cold milk.

Knyshi are such pies of Belarusian cuisine. The dough is fresh. At the same time, thanks to the "knyshnoy" technology, the dough shell turns out to be non-banal. I like knyshi from unleavened dough more than ordinary pies from unleavened dough. I baked knyshi stuffed with potatoes and stuffed with sauerkraut.

KNYSHI

2-2.5 cups flour
0.5 teaspoon salt
1 teaspoon baking powder or 0.5 teaspoon baking soda
1 teaspoon 9% vinegar
0.5 cups of water
1 egg
a little less than half a glass of odorless vegetable oil

The dough can easily stand in the refrigerator for three days. Therefore, you can prepare it in advance.

In one bowl, sift 2 cups of flour, add salt, baking powder (soda).

In another bowl, stir the egg, water, vegetable oil, vinegar.

Gradually introduced the liquid phase into the loose, stirring. If flour is not enough, add. I needed 2.5 cups today, because there was a very large egg.

Knead a smooth plastic dough (ear lobe consistency). You don't have to knead for a long time.
Place in a bowl and refrigerate for at least an hour.

The test is not as much as it might seem. The lump is small.

I made two fillings today.

Stuffing 1. Boiled potatoes, mixed with fried onions and champignons.
Filling 2. I fried the onion, then sauerkraut there. Fried already with onions, added a little sugar for a hint of taste.

Divide the dough for further cutting into 2 parts. Roll out each part into a rectangular layer. Toooooo we roll it out, even the table shone through. Just make sure that the dough does not stick to the table, as dust the table with flour before rolling.

Put the filling along the long side, stepping back from the edge.

Carefully roll into a tight roll (along the long side).

With the blunt side of the knife, make "dents" along the length. Carefully.

And carefully "unscrew" piece by piece.

We seal the ends.

Now we put each blank on one of the ends and make a hole with our fingers.

Here is such a "cup" is obtained.

Put on a baking sheet (I bake on a silicone mat). Lubricate with yolk mixed with a little milk. And put in an oven heated to 200 C. Bake from 25 to 40 minutes (depending on the specific oven). To a pretty color.

While hot, the dough crunches. Thanks to the technology, there is a layering effect. I like knyshiki with milk. There are lovers - with sour cream.

I forgot to write that it turned out 16 small knishes.

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National Academy of Sciences of Belarus. As part of the project, we invite you to look at cooking through the prism of time. Leafing through the culinary books in the library's collections from the time of Peter the Great to our recent past - the Soviet period, we will focus on those recipes and tips that reflect the features of everyday life that most clearly characterize the era and way of life of their time and give taste and tangibility to the perception of history.

So, about the traditions of Belarusian cuisine. At a superficial glance, one might get the impression that the Belarusian cuisine is one of the offshoots of the all-Russian cuisine. Meanwhile, this is far from being the case. The culinary art of Belarus has long been influenced, on the one hand, by the Slavic peoples surrounding Belarusians - Russians, Ukrainians, Poles, and, on the other hand, by their non-Slavic neighbors: Lithuanians, Latvians. National differences were intertwined with religious and class differences. As a result, the basis of modern Belarusian cuisine has become the cuisine of the rural population, formed under the influence of both Russian and Western (Polish, Lithuanian) culinary traditions, but received Belarusian processing.

The main thing in the traditional national Belarusian dishes is not the special composition of the products, but the process of their processing. Two diametrically opposed methods were used: either the use of large, indivisible masses - baking a whole leg, a whole fish, etc., or, conversely, grinding, rubbing the product, turning it into a homogeneous mass. The last technique was borrowed from Polish cuisine, it was he who received the greatest development. The established tradition of preparing one common dish, which has the qualities of both the second and the first at the same time, left its mark on the favorite culinary methods of heat treatment - baking, long cooking, steaming and languishing foods.

Overcooking, shapelessness of the dish was recognized as an ideal; the traditional semi-liquid-semi-thick consistency is typical for dishes such as bigos, mochanka, as well as semi-sweet malt and kulag dishes. The method of artificially thickening the dish was also widespread, when flour and starch were added to it - the so-called zakoloty.

The first information about the nutrition of Belarusians can be found as early as the 16th century in the so-called. inventories - descriptions of the property of landowners, which lists the products stored in pantries. In the 17th century, in the Commonwealth, which included Belarus, books appeared with culinary recipes in Polish, for example, "Compendium ferculorum" St. Chernetsky (1682). The 19th century was the time of the popularization of the Belarusian national cuisine. The most famous editions of this period are "Gospodyni litewska ..." by G. Tyundzevitskaya (1848) and "Kucharka litewska ..." by V. Zavadskaya (1874). And although they were printed in Polish, the book "Lithuanian hostess" could well be called "Belarusian hostess", since it reflects the economic and culinary experience of the inhabitants of Minsk region. This book was reprinted many times (1851, 1856, 1858, 1862, 1873), it was published in Belarusian translation in 1993 ("Litowskaya gaspadynya", Mn., 1993).

We offer you recipes from the book "Old Belarusian Cuisine" by E. Zaikovsky and G. Tychka (Minsk, 1995), compiled according to the sources of the 19th-20th centuries, including the above-mentioned book "Lithuanian Gaspadynia".

Belarusian soups were of two types: cold and hot. Hot dishes were mostly floury, vegetable-cereal, using pork or lard. Among them - krupenya, watering, zhur. Soups were widely used zakras, stabbed, vlogs - products added to thicken. Cold soups - cold soups - were prepared on an acid basis (kvass, whey).

Mix half a pound of oatmeal with water and leave for a day or more in a warm place to sour. Then strain through a sieve and boil until it thickens. Fry the pieces of lard, adding chopped onion, and season with this zhur. Eaten with boiled potatoes.

The predominant use of oatmeal, rye, barley, pea flour and ignorance of yeast led to the absence of traditional pancakes and pies in the Belarusian cuisine. Most of the flour dishes were prepared from "raschina" - a solution of flour with water, which spontaneously turned sour. Among them - drachena, grandmother, dumplings. Many of these dishes were also made with potatoes.

Potatoes entered the territory of Belarus 75-90 years earlier than in Russia. National cuisine knows more than two dozen recipes for potato dishes. Most often they prepared from grated potatoes - either raw or boiled - crush, coma, sorcerers, potato pancakes. Whole potatoes were more often used in stews - stews, greases.

coma

Peel potatoes, boil and crush, pouring hot milk. Fry an onion in lard or butter and season with potato porridge. Roll it into balls, the size of a small apple, roll in flour and brown in a pan with butter. They eat coma with milk, cucumbers, sauerkraut.

Sorcerers of Count Tyszkiewicz

Boil dried mushrooms, crumble, add finely chopped onion fried in oil, two raw eggs, a little salt and pepper. Crumble as small as possible a piece of fatty smoked ham. Take it as much as taken mushrooms. If there is little fat, add fresh bacon and mix with mushrooms. Make the dough by taking three cups of flour, two or three eggs, salt, water. Roll out the dough thinly and cut into small circles. Put the minced meat on the dough, cover with another circle and pinch the edges. Lower the sorcerers into boiling water and cook until they rise to the surface. Drain, before serving, pour over with melted butter and well-fried onions.

A significant place in the Belarusian cuisine is occupied by meat dishes, especially pork and lard. The meat was stewed with welding (vegetables, cereals) and spices (spices, mushrooms). The best pieces of pork, lamb, whole carcasses of a hare, turkey, goose were baked in one piece - cooked pyachisto.

Baked kumpyak

Soak the kumpyak (kumpyak - ham, thigh part of the carcass, often pork) overnight, wash in boiling water, rinse, wipe and put in rolled out bread dough. Cover with dough on top, carefully close up, sprinkle with flour and bake for a couple of hours in a melted oven, like for bread. After that, remove the bread crust, remove the skin while the meat is warm, sprinkle with powdered sugar and cinnamon and put in the oven to form a golden crust. Kumpyak prepared in this way is juicy and has a delicate taste.

Homemade sausages, corned beef, and vandlina were prepared from pork - lightly smoked ham, which was used for such a famous national dish as mochanka.

Mochanka

Half a pound of pork with skin and half a pound of sausage cut and fried. Take half as much corned beef and fry it too. Dilute two tablespoons of wheat flour with cold water and pour into a saucepan with boiling water, stirring all the time. Pour salt, put bay leaf, pepper, fried corned beef, finely chopped onion and sausage with pork. Put everything in a warm oven for half an hour.

There are almost no sweet dishes in classical Belarusian cuisine. Their role was played partly by drinks (various fruit kvass), partly by berries and malted dough - malt, kulaga.

Kulaga

Berries, you can viburnum and mountain ash (but not cranberries), put on a light spirit (in the oven) and when they stop, beat them with fine flour, then put them back in the oven. Kulagu can be lightly seasoned with honey. It is eaten both warm and cold. Can also be spread on bread.

The proposed recipes seem to us quite understandable and practically feasible today. Cook and share your impressions with us! Next time we will introduce you to recipes from the culinary bestseller - the book by E. Molokhovets "A Gift to Young Housewives".

The information was prepared by a researcher at the Department of Rare Books and Manuscripts of the Central Scientific Library. Yakub Kolas National Academy of Sciences of Belarus Inna Murashova based on materials from the library fund.

TUT.BY - only with taste ...