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 Grandmother's "Sorcerers" Recipe
Good afternoon, dear chefs!!! I hasten to introduce you to a very simple and very tasty dish of Belarusian CUISINE - SORCERERS!!! In Belarus, sorcerers cook differently in different regions! My grandmother always cooked them.. now it's my mom and, of course, I also cook them for my family according to this recipe. There are recipes of masters on the site, but this is definitely not there. The main difference is that grandma's witches are prepared without flour. That's why they turn out to be very tender and delicious! I suggest you try our family dish!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In fact, cooking is quick and easy. The most difficult thing is to grate the potatoes. So, peel the potatoes, wash and grate on a potato grater.
    In fact, cooking is quick and easy. The most difficult thing is to grate the potatoes. So, peel the potatoes, wash and grate on a potato grater.
  2. I use a food processor with such a potato head. Thus, the grating process takes only a couple of minutes.
    I use a food processor with such a potato head. Thus, the grating process takes only a couple of minutes.
  3. So, we put the grated potatoes in a colander and put our colander on a bowl to drain the potato juice.
    So, we put the grated potatoes in a colander and put our colander on a bowl to drain the potato juice.
  4. At this time, we are preparing the filling for the sorcerers. To do this, cut the onion into small pieces. Mix minced meat, onion, mushrooms. Sprinkle with salt and pepper to taste. I also add my grandmother's "secret" gas station, as she liked to say. But you can do without it. I will definitely share the recipe for this delicious seasoning.
    At this time, we are preparing the filling for the sorcerers. To do this, cut the onion into small pieces. Mix minced meat, onion, mushrooms. Sprinkle with salt and pepper to taste. I also add my grandmother's "secret" gas station, as she liked to say. But you can do without it. I will definitely share the recipe for this delicious seasoning.
  5. By this time, our potato juice will drain into a bowl, carefully drain it, and mix the starch remaining at the bottom with the potato mass.
    By this time, our potato juice will drain into a bowl, carefully drain it, and mix the starch remaining at the bottom with the potato mass.
  6. Add the egg to the potato mass and add salt to taste. Mix everything well.
    Add the egg to the potato mass and add salt to taste. Mix everything well.
  7. Heat a frying pan well with vegetable oil. Spread a little potato mass on the palm of your hand, sprinkling it all over the palm. Put some minced meat on top.
    Heat a frying pan well with vegetable oil. Spread a little potato mass on the palm of your hand, sprinkling it all over the palm. Put some minced meat on top.
  8. Put a little potato mass on top and form a witch. It turns out not small, but rather large. Palm-sized.
    Put a little potato mass on top and form a witch. It turns out not small, but rather large. Palm-sized.
  9. And put it on a preheated frying pan. In the same way, form as many sausages as you can fit in the pan.
    And put it on a preheated frying pan. In the same way, form as many sausages as you can fit in the pan.
  10. Fry on low heat until golden brown, turning often.
    Fry on low heat until golden brown, turning often.
  11. As soon as the first portion is fried, take it out and fry the second portion. Only I changed 16 warlocks. Fried sorcerers spread the ribs in a deep frying pan.
    As soon as the first portion is fried, take it out and fry the second portion. Only I changed 16 warlocks. Fried sorcerers spread the ribs in a deep frying pan.
  12. Add quite a bit of water to the bottom, close the lid tightly and put on a small fire to bring to readiness. It takes me about 10 minutes. You can also bring it to readiness in the oven, but they also need to be laid with the edge so that they do not stick together and do not deform!!! And our grandmother always fried finely chopped pork fat, watered with pork rinds with witch skins and put it in the oven to sweat a little. It was indescribably delicious!!! So, those who like fatter, it is quite possible to do so. We really don't do that right now. Wizards are already awesome delicious!
    Add quite a bit of water to the bottom, close the lid tightly and put on a small fire to bring to readiness. It takes me about 10 minutes. You can also bring it to readiness in the oven, but they also need to be laid with the edge so that they do not stick together and do not deform!!! And our grandmother always fried finely chopped pork fat, watered with pork rinds with witch skins and put it in the oven to sweat a little. It was indescribably delicious!!! So, those who like fatter, it is quite possible to do so. We really don't do that right now. Wizards are already awesome delicious!
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