Go Back
–+ servings
Belarusian potato draniki with mushroom sauce, sour cream, and dill.

Belarusian Draniki with Mushroom Sauce

No ratings yet
Golden potato pancakes with a tender center, creamy mushroom sauce, sour cream, and dill.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Belarusian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Draniki
  • 2 pounds russet potatoes peeled
  • 1 medium yellow onion quartered
  • 1 large egg
  • 2 tablespoons potato starch
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 cup neutral frying oil
Mushroom sauce and serving
  • 8 ounces cremini mushrooms sliced
  • 2 tablespoons butter
  • 1/2 cup vegetable stock
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill chopped

Equipment

  • Box grater
  • Large skillet
  • Clean kitchen towel
  • Mixing bowl
  • Flexible spatula

Method
 

Make the mixture:
  1. Grate the potatoes and onion. Wrap them in a clean towel and squeeze firmly over a bowl. Discard the liquid, then mix the potato mixture with egg, starch, salt, and pepper.
Fry the draniki:
  1. Heat a thin layer of oil in a skillet over medium heat. Drop in 1/4-cup portions, flatten gently, and fry for 3 to 4 minutes per side until crisp and golden. Drain on a rack.
Cook the mushrooms:
  1. Pour off excess oil. Melt the butter in the skillet, add the mushrooms, and cook until browned. Add the stock and simmer for two minutes.
Finish the sauce:
  1. Lower the heat. Stir a spoonful of hot stock into the sour cream, then return it to the skillet and warm gently without boiling.
Serve:
  1. Top the hot draniki with mushroom sauce, sour cream, and dill.

Nutrition

Calories: 560kcalCarbohydrates: 55gProtein: 12gFat: 32gSaturated Fat: 11gCholesterol: 85mgSodium: 760mgFiber: 6gSugar: 5g

Notes

  • Squeeze the potatoes just before mixing so the batter does not turn watery.
  • Do not boil the sour cream sauce or it may split.