Probably all cooks know how to cook traditional Belarusian babka. Even beginners are no exception.
At the same time, there is a small addition to the usual recipe, thanks to which the babka will become much more tender and, accordingly, tastier. But first things first.
First, prepare all the necessary ingredients. You will need:
- 800 g minced meat;
- 1 kg potatoes;
- 2-3 tablespoons flour;
- 2 onions;
- 3 eggs;
- 300-400 g bacon (can be replaced with smoked brisket);
- 400 ml cream (10-20% fat is enough);
- salt and pepper to taste;
- vegetable oil for frying.
The potatoes should be peeled and washed, then grated on a large (yes, yes) grater. When the potato mass is ready, sprinkle it with flour so that it does not darken.
After that, you can work on the onion, which needs to be cut into small cubes. The same should be done with the bacon (brisket), which needs to be fried until crispy, and then add the onion. Continue frying until the vegetable turns lighter.
Mix potatoes, eggs, bacon, onion, salt and pepper, then grease the baking tray with oil and lay half of the resulting mass in an even layer. The next layer is minced meat, and then potatoes again.
Pour the future babka with cream and put it in the oven for an hour at 180-200 degrees. For a golden crust, turn on the grill mode for 5-10 minutes at the end of cooking.
