Mushroom Stuffed Hash Browns Draniki Belarus Recipes

MUSHROOM STUFFED HASH BROWNS- DRANIKI (BELARUS)

Steps:

• Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
• Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
• Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
• Add a small spoonful of the mushroom mixture. Top with more draniki batter.
• Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.

MUSHROOM AND BARLEY SOUP (BELARUS)

Steps:

• Wash barley in hot water and soak overnight in two cups of water.
• If using dried mushrooms, wash, break up any large pieces, and cover with two cups of hot water, soaking for at least two hours, and overnight if you can.
• Drain the barley, put in pot, and cover with four cups fresh water.
• Drain the mushrooms, saving the soaking liquid .If using fresh mushrooms, slice.
• Melt butter in the saucepan, add the onion and mushrooms and saute until the onion is soft, about 10 minutes.
• Add all of this to the pot, along with the meat and some salt. Bring to a boil, reduce to a simmer, and cook until the barley is soft and the meat is done, about 1 hour. I would add the mushroom soaking liquid - you need to make sure you don't pour in the grit that settles to the bottom. Watch the pot, as you may need additional water, especially if you used fresh mushrooms and don't have the soaking liquid.
• Remove the beef, cube, and return to the pot.
• Remove from the heat and stir in the sour cream, if desired. Taste for salt.
• Note: The recipe does not call for it, but I would add one or two bay leaves, and 4 or 5 whole peppercorns or some ground black pepper to any soup of this type.