Sorcerers

Belarusian sorcerers - a classic recipe

Ingredients:

• Potatoes - 2 kg.
• Minced pork - 500 gr.
• Vegetable oil - 150 ml.
• Bulb onions - 100 gr.
• Water - 300 ml.
• Garlic - 1 clove.
• Dill - 5 bunches.
• Seasoning for potatoes - 1 tsp.
• Seasoning for minced meat - 1 tsp.
• Salt - 1 tsp
• Ground black pepper - 1 pinch.

recipe for classic Belarusian sorcerers

General information:

• Cooking time: 120 minutes;
• Servings 10.

Cooking method:

1. First, let's prepare the minced meat for the sorcerers. Put the minced meat in a bowl, add seasoning to it, if you like, salt and pepper to taste, finely chopped fresh dill, as well as onions and garlic, which must be chopped in any convenient way. Mix everything thoroughly. We taste it for salt and, if necessary, add salt.
2. In the meantime, we clean and wash the potatoes. After that, grind it on the finest shingle grater. The potato shingles need to be squeezed out. The squeezed mashed potatoes should not be too dry - moisture should be felt in it. But at the same time, the base for the potato dough should not be liquid.
3. Add potato seasoning and salt. Mix everything thoroughly with your hands so that the seasoning and salt spread evenly over the potato dough. Divide the potato mass into pieces of the same size. Minced meat, which has already had time to rest in the refrigerator, is also divided into equal portions according to the number of potato preparations.
4. Then we begin to sculpt cakes, in the center of which you need to put a little minced meat. We compact the workpiece with our palms so that it becomes smooth and even. Thus, we will shape all the potato sorcerers.
5. Pour vegetable oil into the pan, heat it well. We put the first portion of the sorcerers so that they do not touch each other, and fry over medium heat until a beautiful and ruddy bottom crust is formed. It will take 5-6 minutes. Then we turn the sorcerers over with a spatula and similarly blush the second side. We remove from the pan and prepare the rest of the sorcerers in the same way.
6. The minced meat inside remained raw, so the Belarusian sorcerers need to be brought to readiness. This can be done directly on the stove (extinguish the sorcerers in a roaster or cauldron) or in the oven. To do this, put the cutlets in a baking dish in one layer or in another suitable dish. Pour a glass of boiling water (you can use vegetable, chicken or meat broth) - so the sorcerers will not have time to cool down and will cook much faster.
7. We tighten the form with foil and put in a hot oven (we turn on to warm for half an hour) to the middle level. We cook Belarusian sorcerers at 200 degrees under foil for 20–25 minutes, after which we remove the foil and bake them for another 10–15 minutes.
8. Well, that's all, fragrant, ruddy and juicy potato wizards are ready. We serve them hot with sour cream and fresh herbs. Bon Appetit!

Ingredients for "Grandma's Sorcerers":

• Potato

  —
  1500 g

• Minced meat

  (I have homemade pork + chicken)
  —
  500 g

• Mushrooms

  (ideally forest mushrooms, I have boiled mushrooms, rolled through a meat grinder)
  —
  150 g

• Chicken egg

  —
  1 PC

• Black pepper

  (taste)

• Salt

  (taste)

• Vegetable oil

  (for frying)

• Onion

  (medium onion)
  —
  1 PC

Cooking time: 60 minutes

Servings: 5

Nutritional and energy value:

Recipe "Grandma's Wizards":

In fact, everything is quick and easy to cook. The hardest part is to grate the potatoes. So we peel the potatoes, wash them and rub them on a potato grater.

I use a kitchen combiner like this potato attachment. Therefore, the grating process takes just a couple of minutes.

So we put the grated potatoes in a colander and place our colander on a bowl to drain the potato juice.

At this time, we are preparing the filling for the sorcerers. To do this, cut the onion into small pieces. We mix minced meat, onions, mushrooms. Salt and pepper to taste.I also add my grandmother's "secret" seasoning, as she said. But you can do without it. I will definitely share the recipe for this delicious condiment.

By this time, our potato juice has been poured into a bowl, carefully drain it, and the starch remaining at the bottom is mixed into the potato mass.

Add an egg to the potato mass, salt to taste. Mix everything well.

Heat the pan well with vegetable oil. Put a little potato mass on your hand, splash it all over your palms. Put a little minced meat on top.

Put a little potato mass on top and shape the sorcerer. It turns out not small, but rather large. The size of a palm.

And put it on a preheated pan. In the same way we mold as many sorcerers as fit in a frying pan.

Fry over low heat until golden brown, turning often.

As soon as the first batch is fried, remove it and fry the second batch. In total, I got 16 sorcerers. Spread the fried sorcerers with an edge in a deep frying pan.

Pour quite a bit of water to the bottom, close it tightly with a lid and put on a small fire to bring it to readiness. It takes me about 10 minutes. It can also be cooked in the oven, but they also need to be laid with an edge so that they do not stick together and do not deform !!!
And our grandmother always fried finely chopped bacon, poured the sorcerers with grease and cracklings, and put them in the oven to sweat a little. It was incredibly tasty !!! So, who loves fatter, it is quite possible to do so. We really don't do that now. Sorcerers are amazingly tasty anyway!

Anything can be served !! It is advisable to eat hot and hot !! We only eat with sour cream and pickles! Even greens are superfluous for my taste! But you try and decide for yourself ... By the way, you need to take them very carefully with a spatula, as they are very delicate and easily damaged!

It is really very, very tasty !!! I would be very glad if someone liked the recipe !!! Bon appetit and all the best!

Sorcerers with pike perch fillet

Category:
Hot dishes Fish and seafood dishes Hot fish dishes

Sorcerers, that is, potato pancakes with filling, are both a simple dish, and at the same time allowing complete freedom of improvisation. You can fill them with anything: minced meat, liver, a mixture of vegetables. It is also possible with minced fish, moreover, not twisted in a meat grinder, but with a chopped knife.
Instead of pike perch, you can choose fillet of any other fish, but it is better with dense meat, not too fatty. And another tip: it is better to fry such sorcerers in a pan not with such a thick bottom as mine

A thin pan heats up faster, this is important here

Potatoes Chicken egg Salt Black pepper Fish Green onion Dill White pepper Vegetable oil

Recipe "Grandma's Wizards":

In fact, everything is quick and easy to cook. The hardest part is to grate the potatoes. So we peel the potatoes, wash them and rub them on a potato grater.

I use a kitchen combiner like this potato attachment. Therefore, the grating process takes just a couple of minutes.

So we put the grated potatoes in a colander and place our colander on a bowl to drain the potato juice.

At this time, we are preparing the filling for the sorcerers. To do this, cut the onion into small pieces. We mix minced meat, onions, mushrooms. Salt and pepper to taste. I also add my grandmother's "secret" seasoning, as she said. But you can do without it. I will definitely share the recipe for this delicious condiment.

By this time, our potato juice has been poured into a bowl, carefully drain it, and the starch remaining at the bottom is mixed into the potato mass.

Add an egg to the potato mass, salt to taste. Mix everything well.

Heat the pan well with vegetable oil. Put a little potato mass on your hand, splash it all over your palms. Put a little minced meat on top.

Put a little potato mass on top and shape the sorcerer. It turns out not small, but rather large.The size of a palm.

And put it on a preheated pan. In the same way we mold as many sorcerers as fit in the pan.

Fry over low heat until golden brown, turning often.

As soon as the first batch is fried, remove it and fry the second batch. In total, I got 16 sorcerers. Spread the fried sorcerers with an edge in a deep frying pan.

Pour quite a bit of water to the bottom, close it tightly with a lid and put on a small fire to bring it to readiness. It takes me about 10 minutes. It can also be cooked in the oven, but they also need to be laid with an edge so that they do not stick together and do not deform !!!
And our grandmother always fried finely chopped bacon, poured the sorcerers with grease and cracklings, and put them in the oven to sweat a little. It was incredibly tasty !!! So, who loves fatter, it is quite possible to do so. We really don't do that now. Sorcerers are amazingly tasty anyway!

Anything can be served !! It is advisable to eat hot and hot !! We only eat with sour cream and pickles! Even greens are superfluous for my taste! But you try and decide for yourself ... By the way, you need to take them very carefully with a spatula, as they are very delicate and easily damaged!

It is really very, very tasty !!! I would be very glad if someone liked the recipe !!! Bon appetit and all the best!

Belarus

• Potato grandma (Babka ziemniaczana, Kartoffelkugel, Schales, Kugelis, קוגל)
• Pancakes (Mlinci, Blynai)
• Cabbage rolls with mushrooms (Gołąbki, Holishkes, Golubtsі)
• Greek people (Krokiet, Hrachaniki, Pancake pies)
• Buckwheat porridge with mushrooms and onions (kasza gryczana)
• Mushroom noodles (Lokshyna z grybami)
• Mushroom kvass (Grybny kvass)
• Homemade cottage cheese (Homemade sir, Milk Quark)
• Draniki (Draniki, Kremzliki, Bulviniai blynai, Chremzel, Zemiakové placky)
• Fried potatoes with chanterelles (Greased bulb from lisichkami)
• Baked goose with cabbage (Roasted goose, Gęś w kapuście)
• Grout (Zatsirka, Milchnudeln, Styranka, Umach ashi)
• Green borscht (Shchaўyo, Zeleniy borscht, Zupa szczawiowa, Polish Sorrel Soup)
• Zrazy (Zrazy zawijane, Krucheniki, Španělské ptáčky, Závitky, Rindsrouladen)
• Kapytka with mushroom sauce (Švilpikai, Kopytka)
• Carp ear
• Crucian carp in sour cream (Karasie w śmietanie)
• Intestine (Bulba kishka, Vėdarai, Kiszka ziemniaczana)
• Knishes with buckwheat porridge (Knishes, קניש)
• Sorcerers with mushrooms (Kalduny, Lietuviški koldūnai, Kołduny)
• Sorcerers with elk (Kalduny, Pierogi ruskie, Virtiniai)
• Pike cutlets (Galki z shupak, Haukipullat)
• Krupenya (Krupnik, Hrybnaya poliўka, Hubová polievka)
• Kumpyak (Ham, Kumpis, Kumpiak podlaski)
• Kundyums (Kalduny z grybami, Lietuviški koldūnai, Kołduny)
• Noodles with milk (Lokshyna, Lakštiniai, אטריות)
• Chanterelles in pork fat
• Lightly salted cucumbers (Malasolnya agurkі, Ogórki małosolne, Half Sour Pickles)
• Marinated mushrooms
• Machanka (Mokanka)
• Meat with mushrooms in a pot (Pieczeń wołowa duszona)
• Cucumbers with honey (Agurkai su medumi, agurki with honey)
• Polendvica
• Young cabbage salad
• Salo (Sala, Słonina solona)
• Saltison (Saltsison, Tlačenka, Salceson)
• Herring under a fur coat (Selyadzets pad futram, Śledź pod pierzynką, Szuba, Hering im Mantel)
• Herring with potatoes and onions (Selyadzets z bulbai, Śledź z ziemniakami)
• Soup with chanterelles
• Dry-cured sausage (Kiełbasa litewska suszona, Palcówka, Phanaya kishka fingers, Sirov'yalena kovbasa)
• Stuffed fish (Karp po żydowsku, Gefilte Fish, גפילטע פיש)
• Bread kvass (Kwas chlebowy)
• Jellied meat (Halodnae, Driґli, Chołodeć)
• Kholodnik (Chłodnik litewski, Haladnik, Šaltibarščiai, Aukstā zupa)
• Shchi with lamb
• Scrambled eggs with bacon (Yaeshnya z salam)
• Barley porridge with cream (Kasza jęczmienna)