Tag: savory

Meatball-Ravioli Soup

Meatball-Ravioli Soup

This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you […]

Serbian Çesnica

Serbian Çesnica

No, I didn’t skip ahead to S. This is all part of my holiday recipe scheme! That’s a weird way to put it. Never mind. I hear this is what the cool kids eat in Serbia on Christmas Eve- it’s a soda bread baked with […]

Draniki-Belarus

Draniki-Belarus

Never, ever, EVER underestimate the power of a potato. Or an onion, for that matter. Or dill. Or sour cream. Or anything in this recipe, actually! Darniki is pretty different from anything I’ve had- I was expecting it to be a bit like a latke, or hashbrown. Not at all!

 

INGREDIENTS

 

3 potatoes

1 onion

1 tablespoon dried dill

1 egg

3 tablespoons sour cream

3 tablespoons plus one teaspoon flour

5-6 baby bella mushrooms

Salt, to taste

Olive oil

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Start by washing

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and peeling the spuds!

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I bought a new peeler yesterday, this is the first time I’m trying it out. Few things are as satisfying as using a new peeler! Next, grate up the potatoes.

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I’ve never been too fond of grating, but it’ll all be worth it in the end. Once all three are grated, peel the onion and grate that too!

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Add in the sour cream,

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and then the flour.

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Mix it all up with a wooden spoon, so you have a pretty batter like this!

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Crack in the egg next.

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It’ll just pull this whole thing together and get it to just the right consistency. This is quite a simple recipe. Simple is good, sometimes! Next, for a little flavor, add in some dill and salt.

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I’m using dried dill, because my herb garden lost the will to live a few weeks back, but fresh works just as well. Mix the dill in,

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and then pour some oil into a pan and heat it up. While it heats, slice the mushrooms very, very thinly.

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A good sharp knife helps here! Pour about half the batter into the pan,

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I’m making three draniki today. You’re going to top these with more batter, so don’t worry about the thickness! They need to cook for approximately four minutes each side on medium heat. Layer some of the sliced mushrooms on top,

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you can add some cayenne or additional salt if you like! Once you see the edges start to change color and turn golden brown, add the rest of the batter on top,

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and then turn them over.

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You’ll need to be quick with this, as they might fall apart if you’re not careful. Wait another four minutes, then turn the heat off and put them on a plate. Serve with a dollop of sour cream, and some additional dill!

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Here’s the printable recipe, with ingredients and instructions: Draniki- Belarus