Weissrussland
Gekocht am:
12.April.2014

Babka

Babka

http://de.m.wikipedia.org/wiki/Wei%C3%9Frussische_K%C3%BCche

Das Orginalrezept:

http://www.olgasflavorfactory.com/main-course/belarussian-potato-babka/

Ingredients:

2 lbs yukon gold potatoes

1 egg

1/2 tsp salt, 1/4 tsp pepper

2 Tbsp sour cream

2-4 strips of bacon, cut into lardons (small pieces)

1 onion, minced

Preheat the oven to 350 degrees.

Cook the bacon on medium heat until crispy and golden. Drain on a paper towel. Drain most of the bacon grease off, leaving about 1 1/2 Tablespoons and cook the onion, seasoned with salt, until tender and slightly golden. Meanwhile, peel and grate the potatoes on the finest grating surface of a box grater, or use a food processor. If you’re using a food processor, be careful not to over process the potatoes, it should still have some texture to it, and not be slushy. Drain most of the liquid from the potatoes by setting it in a strainer. You don’t have to press all the juices out of it, just lightly drain. Add egg, sour cream, salt, pepper and the onions and bacon. Butter 4 (4 oz) ramekins and fill each with the potato mixture. You can also use a 1 quart baking dish. Bake for 20-30 minutes. If the potatoes are cooked through but not golden on top, you can lightly butter the top of the potatoes and broil for 2-4 minutes. Serve with sour cream and freshly minced herbs, such as green onions and dill.

Other variations: You can grate a small onion on the finest surface of a box grater instead of sauteeing/caramelizing it. You can also brown some minced pork meat, or even beef or chicken(don’t use breast though). Layer half of the potato mixture, without the bacon and using grated onion, into the baking dish, spread the browned meat and top with the remaining potato mixture. Bake. You can also use browned sausage meat or goulash as the filling. If using this as the main course, not as a side dish, double the recipe.

Bodo’s Onlie -Rezeptbuch