Belarusian Machanka with Potato Draniki

Belarusian machanka is a rustic pork-and-onion gravy traditionally served with potato draniki, bringing together crisp shredded-potato cakes and a creamy, savory sauce.

Brown the pork, soften the onions, and simmer the gravy until the meat is tender while the draniki cook separately so their edges stay crisp.

Squeeze the grated potatoes well before mixing the draniki batter; excess moisture makes the cakes soft rather than crisp.

Serving Suggestions

Serve the hot machanka with several draniki, a spoonful of sour cream, and chopped dill or parsley if desired.

Recipe Notes

Refrigerate the gravy and draniki separately for up to 3 days. Reheat the gravy gently and crisp the draniki in a skillet or oven.

Belarusian Machanka with Potato Draniki

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Tender pork and onion gravy served with crisp Belarusian potato draniki.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Belarusian

Calories: 820

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Machanka gravy

• 1.5 lb boneless pork shoulder cut into 1-inch pieces
• 1 large yellow onion thinly sliced
• 2 tbsp neutral oil divided
• 2 tbsp all-purpose flour
• 2 cups chicken stock low sodium
• 0.5 cup sour cream plus more for serving
• 1 tsp caraway seeds lightly crushed
• 1 large bay leaf
• 1 tsp fine salt plus more to taste
• 0.5 tsp ground black pepper

Potato draniki

• 2 lb russet potatoes peeled
• 1 small yellow onion finely grated
• 1 large egg
• 2 tbsp all-purpose flour
• 1 tsp fine salt
• 0.25 tsp ground black pepper
• 0.25 cup neutral oil for frying

To finish

• 0.25 cup fresh dill chopped
• 0.5 cup sour cream for serving

Equipment

• Heavy skillet or braiser
• Large nonstick skillet
• Box grater
• Mixing bowls
• Wooden spoon

Method

 

Cook the machanka:

1. Season the pork with half the salt and the pepper. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat and brown the pork in batches, then transfer it to a plate.
2. Add the remaining oil and the sliced onion. Cook for 6 to 8 minutes until soft and lightly golden. Stir in the flour and caraway seeds for 1 minute.
3. Whisk in the stock gradually, then return the pork to the skillet with the bay leaf and remaining salt. Cover and simmer gently for 25 to 30 minutes until tender.
4. Remove the bay leaf. Stir a little hot gravy into the sour cream, then return the mixture to the skillet and warm gently without boiling.

Make the draniki:

1. Grate the potatoes and squeeze them firmly in a clean towel to remove excess liquid. Mix with the grated onion, egg, flour, salt, and pepper.
2. Heat the frying oil in a large skillet over medium heat. Drop in generous spoonfuls of batter, flattening each into a thin cake, and fry for 3 to 4 minutes per side until crisp and golden. Drain on a towel and repeat with the remaining batter.

Serve:

1. Spoon the machanka into bowls or onto plates with the hot draniki. Finish with chopped dill and a spoonful of sour cream.

Nutrition

Calories: 820kcalCarbohydrates: 67gProtein: 46gFat: 43gSaturated Fat: 13gCholesterol: 145mgSodium: 980mgFiber: 7gSugar: 7g

Notes

• Keep the gravy just below a simmer after adding sour cream so it stays smooth.
• For crisp draniki, grate and cook the potatoes promptly rather than letting the mixture stand.