Belarusian Vereshchaka with buckwheat pancakes
1.5k 600 минут 4 порции
Vereshchaka one of the kinds of machanka – meat sauce, which dipped pancakes. The author of the recipe – the Royal kukhmistr Vereshchaka. Versace is one of the most famous dishes of Belarusian cuisine, and in different localities in the traditional recipe have their own original features. But it is boiled in a mixture of water, spices and beer and veal sausage. Vereshchaka and served with pancakes or hash Browns. How it all came together in this recipe: sausages and beer for her husband, who is not holding post; buckwheat pancakes for me. The pancakes I got lean and I filed them with lean chocolate sauce. It was very tasty! I hope that this recipe will love it!
Ingredients for Belarusian Vereshchaka with buckwheat pancakes
- Buckwheat - 50 g
- Flour - 1 Cup.
- Vegetable oil - 3 tbsp.
- Water - 1/2 l
- Salt - 1/2 tsp.
- Sugar - 2 tbsp
- Sausages - 8 PCs
- Beer - 500 ml
- Water - 400 ml
- Butter - 3 tbsp.
- Onion - 2 PCs
- Flour - 3 tbsp.
- Sour cream - 100 g
- Salt - 1 depot.
Step by step instruction of cooking Belarusian Vereshchaka with buckwheat pancakes
Buckwheat pancakes, of course, you can use buckwheat flour. But I made the flour from buckwheat groats Mistral. Cook it very simple. Cereal skip several times through a coffee grinder.
Then sift through a sieve.
Be sure to sift and wheat flour.
In the evening from 0.5 cups of buckwheat and 0.5 cups of wheat flour, yeast and 0.5 cups of water knead a sticky dough (a little thicker than for pancakes). The dishes with the dough, cover tightly with cling film. And put it overnight in the fridge.
In the morning add 1 Cup of warm water, remaining flour, salt, sugar, mix well to avoid lumps.
Cover the bowl with cling film and place in a warm, draft-free place for 1.5-2 hours. The dough rises, about 2 times.
Half an hour before baking to add to the dough is very hot (almost boiling) water, approximately 0.5 cups to make batter thick liquid cream. The dough will be very hard to bubble.
Before baking add a couple of tablespoons of vegetable oil.
The first time grease the pan with vegetable oil. Pour into the pan the dough fairly thin layer, evenly distributed over the entire surface. Fry the pancakes on both sides.
Cooking Vereshchaka. In a saucepan, mix water and beer and add salt. Mix well.
Put in a saucepan the sausages. Put on high heat, bring to a boil. Reduce the heat to low and cook sausage for about 30 minutes.
Onion peel and cut into half rings.
Fry the onions on medium heat until soft.
Then add the flour and cook, stirring, about a minute. Remove from heat and set aside.
Sausages remove from broth and cut into pieces.
In the boiling broth while stirring, introduce the onion sauté.
Add sliced sausages and cook until thick, about 7 minutes.
Then the sour cream and heat the mass for 1-2 minutes.
Pancakes served with chocolate sauce lean.
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Vereshchaka with buckwheat pancakes.