Belarus - Pork Stew (Machanka) and Potato Pancakes (Draniki)

After hundreds of years of foreign control, from the Lithuanian Empire to the Soviet Union, the people of Belarus have made considerable efforts to preserve their unique and distinctive culture. This week I celebrated that culture by cooking Machanka (Pork Stew) with Draniki (Potato Pancakes).

Belarus, officially the Republic of Belarus, is a landlocked country in Eastern Europe which borders Russia, Ukraine, Poland, Lithuania and Latvia. Until Belarus became independent in 1991, it was the smallest of the three Slavic republics in the Soviet Union (the others being Russia and Ukraine). In terms of percentage of the population, Belarus suffered the worst devastation of any country during WWII, with a quarter of its population dying during the conflict.

Over 40% of Belarus is covered in forests. This is represented by the green stripe on their flag. The Belovezhskaya Forest, on Belarus’ western border with Poland, is one of the largest surviving areas of primaeval mixed forest in Europe. A primaeval forest is one that has attained a great age without significant disturbance. The Belovezhskaya Forest contains old-growth evergreen, beech, oak, alder, and spruce trees, some which are more than 500 years old. Originally, the entire north-eastern area of Europe was covered by this ancient woodland. Now the forest is about 1200 square km and was designated a UNESCO world heritage site in 1992.

The Belovezhskaya Forest is also home to the largest population of European Bison, Belarus’ national animal. European Bison were hunted to extinction in the early 20th century, leaving fewer than 50 remaining, all who were held by zoos. However, efforts to reintroduce the bison have been successful. There are now several thousand European Bison in the world, with 800 roaming the Belovezhskaya Forest.

Belarusian cuisine primarily consists of locally grown vegetables, meat (mainly pork), and bread. They typically eat a light breakfast and two hearty meals (for lunch and dinner), which are usually either slow-cooked or stewed. One of the most popular ingredients in Belarus is potatoes. They became common in Belarus in the 19th century and now there are over 300 recorded Belarusian potato dishes. The Belarusians became so well known for their love of potatoes, that in the Soviet Union Belarusians were sometimes called Bulbashi, which is a pejorative conjugation of the Belarusian word for potato (Bulba).

Another popular element of their cuisine is rye bread, as the cold climate is too harsh to grow wheat. Traditionally, to show hospitality in Belarus the host would greet the visitor by presenting them with rye bread and salt. This tradition is common in Slavic countries and has even been brought to space! When cosmonauts and astronauts arrive on the international space station or arrive back on earth, they are often welcomed by enjoying some rye bread and salt.

Rye also features in Belarusian drinks. Their traditional vodka is made from distilled rye malt and a popular non-alcoholic drink called Kvass is a fermented drink made from rye bread.   

Draniki - Potato Pancakes

• 5 potatoes, grated
• 1 egg
• 1 onion, finely diced
• 5-6 Tbs oil
• 2 cloves garlic, crushed
• Salt and pepper to taste
• * optional: flour if you need to make mixture thicker

In a bowl, combine grated potatoes, onion, garlic, egg, salt and pepper. If the mixture is very wet, add some flour until it is moist but not runny.  

Heat the oil in a large frypan over medium heat. Drop spoonfuls of potato batter into the oil and fry until golden brown and cooked through.

Machanka - Pork Stew

• 500g pork, cut into 3cm cubes
• 1 onion, diced
• 200 ml sour cream
• ⅓ cup flour
• 5 bay leaves
• 1 Tbs oil 
• 1 cup beef stock
• 2 cups water
• Salt and pepper to taste 

Heat oil in a pan and fry pork until brown and then set aside.

Fry onion in the same pan until translucent. Then add pork, stock, bay leaves and 1 cup of water.

In a separate container, dissolve flour in 1 cup of warm water and then add to the pan.

Simmer stew on low for 1 hour or until pork is soft (add more water if mixture becomes too dry).

Add the sour cream, salt and pepper and simmer for a further 30 mins or until sauce has thickened.

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These dishes were amazing but so rich and filling! The pork in the stew was soft and tender and the sauce was creamy and delicious - it tasted almost like a creamy gravy sauce. The potato pancakes were wonderful and excellent when dipped in the stew sauce. Because of the rich flavours in these dishes I would recommend serving them with a salad or some vegetables to lighten up the dishes.  

180 meals to go. Next stop on my world tour: Belgium!

✸✸ Thanks to Peter for making this wonderful world map!✸✸

Each week it will show the current country (red), the countries I have done (white) and the ones I have left (grey)!