Potato babka is a popular dish of Belarusian cuisine.
The recipe has long been known to many gourmets: you need to add flour, sour cream and a raw egg to grated potatoes, as well as fried lard, meat and onions.
The resulting mass needs to be baked. The result will be a rather appetizing potato "pie".
Why not make babka even more delicious?
There are three secret ingredients, which were told by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
What to add to potato babka
To turn the dish into a real culinary masterpiece, you need to use the following additional ingredients:
- chopped garlic;
- mushrooms, diced into small cubes;
- cheese.
The first two components should be in the potato dough before the mass starts to bake.
But you need to use the cheese ingredient later. When there are about 10 minutes left before the babka is ready, you need to take the pan out for a while, sprinkle the almost finished dish with grated cheese, and then return the container to the oven.
Thanks to the mushrooms, the taste of the babka will become more interesting and bright, the garlic will add piquancy, and the cheese crust will delight you and your household with its golden color and additional flavor note.
Expert: Julia Arkhipova
