Machanka (Pancakes with meat gravy)
6 servings
90 minutes
Machanka is one of the most traditional dishes of Belarusian cuisine, combining tender pancakes and hearty meat gravy. Historically, it was a nourishing peasant food meant to restore strength after hard labor. Its base consists of fried pork ribs, smoked brisket, and village sausage stewed in a thick aromatic sauce with onions, mushrooms, and spices. The airy and slightly sweet pancakes pair perfectly with the rich flavor of the meat gravy, turning the meal into a true culinary delight. This dish not only warms and satisfies but also reveals the rich flavor traditions of Belarus. Machanka is traditionally served hot, with pancakes dipped in the gravy to enjoy the harmony of flavors that warm the soul.
1
First, we place the fatty meat in the pan. Let it fry a bit and render the fat. Next, we add the ribs and fry them as well but not on high heat. The sausages are added last. We fry for about 10-15 minutes and then add chopped onions and mushrooms. We fry until the onions are golden on medium heat. Then we remove the ribs, sausage, and onion to another container. In the remaining fat, we add a couple of tablespoons of flour and quickly mix it until it turns light brown. We pour in prepared warm water and stir vigorously to avoid lumps. This results in a sauce (with a consistency like sour cream). We add sausages, ribs, and onion to the sauce we made. Only now do we taste for salt (sausages can be salty) and add salt, pepper, cumin, and bay leaf to taste. Mix everything well and place it in the oven for 30 minutes (if there is no Russian stove).
- Smoked brisket: 300 g
- Pork ribs: 300 g
- Country sausage: 300 g
- Onion: 2 pieces
- Fresh mushrooms: to taste
- Wheat flour: 300 g
- Salt: pinch
- Ground black pepper: to taste
- Caraway: to taste
- Bay leaf: to taste
2
For the pancakes, beat the eggs with milk and sugar. In a separate bowl, sift the flour with salt and baking powder. Combine the two mixtures and knead a thick dough. Pour in the melted butter and mix well again. Let it sit for 5 minutes. Heat a pan over medium-low heat and grease it with vegetable oil. Pour about 2 tablespoons of the batter and spread it slightly in a circular shape — the layer of batter should be about 4 mm thick. Cook for about 1-2 minutes, then flip and cook for another minute.
- Chicken egg: 2 pieces
- Milk: 300 ml
- Sugar: 1 tablespoon
- Wheat flour: 300 g
- Salt: pinch
- Baking powder: 2.5 teaspoons
- Vegetable oil: 60 ml
3
The ready machanka is taken out of the oven. We place pancakes, meat (ribs), and sausage on plates, and pour the sauce over everything. Then we dip the pancakes in the sauce and enjoy them with the meat and sausage.
- Pork ribs: 300 g
- Country sausage: 300 g