24.03.202427.05.2017

Drachena drachena

A dish of Russian, Belarusian and partly Ukrainian cuisine, prepared from flour, eggs and milk. Drachena has different recipes, but the general ratio of products in them remains the same or only slightly varies.

Compound. 1 1/2 cups wheat flour, 10 egg yolks, 5 egg whites, 1 cup cream, 1 tbsp. spoon of butter, 1/2 teaspoon of salt (without top), 3 tbsp. spoons of powdered sugar.

Preparation. Grind the yolks with sugar, gradually add cream to the mixture, grinding into an elastic mass. Knead the dough using this mixture, gradually adding flour. Add salt and beat the dough for 30 minutes. Add the whipped whites into the dough and mix everything carefully so that the dough does not fall off. Pour the dough into a preheated deep frying pan with oil and place in a well-heated oven, but over low heat. Bake for 15-20 minutes. Drachena should grow two to two and a half times and become tall. Therefore, it should be placed on the middle, and not on the top step of the oven, or even better in an oven with a high top, since the drachena fits well on the top step, but may fall off on the middle step.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

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A dish of Ukrainian and Belarusian cuisine - a casserole made from flour, eggs, potatoes, and milk. Combinations with other products are possible.

Potato drachena with pork. Raw potatoes are grated, combined with flour, salt, pepper, soda, onion, bacon fried with lard, small pieces of fried pork and everything is mixed thoroughly. The mixture is placed on a greased baking sheet and baked. Drachena is served hot with butter.

Potatoes - 400 g, wheat flour - 5 g, lard - 10 g, onions - 40 g, soda - 1 g, pork - 90 g, butter - 10 g, pepper, salt.

(Culinary Dictionary. Zdanovich L.I. 2001)

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(Source: United Dictionary of Culinary Terms)

Synonyms:

See what “drachena” is in other dictionaries:

Noun, number of synonyms: 3rd dish (133) brawl (2) casserole (13) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

Potato drachena with pork- Cuisine: Belarusian cuisine Type of dish: Main courses Products: Potatoes 400, wheat flour 5, lard (lard) 10, onions 40, soda 1, pork 90, butter 10, pepper, salt. Recipe … Encyclopedia of culinary recipes

Unusual name for a dish, isn't it? But in fact, drochena (drachena), the recipe for which I will introduce you to below, is a dish of Russian cuisine. It is prepared from eggs, which are mixed in milk with cereal, wheat flour or grated potatoes.

In some cases, egg scramble is like an omelet, while in others it turns out to be more solid - like a baked flatbread. By the way, the word “jerk off” itself originates from the verb “jerk off”, which, according to Dahl, means “to raise, heave, inflate, elevate.”

Be that as it may, the finished dish turns out very tender, airy and incredibly tasty. Before you know it, you’ll eat a really big piece and then ask for more. And if you pour melted butter over the egg stew, you get a real song!

In general, initially this dish is usually prepared in a cast-iron frying pan, in which the finished brat is then served. But I don’t have one like this, so I used an oval Teflon mold, 5 centimeters high, 28 centimeters long (along the bottom), and 20 centimeters wide. Fresh out of the oven, my omelette was a full 12 centimeters in height, but after standing for a while (before eating) it sank a little and became 8 centimeters. Agree - cool!

Ingredients:

Cooking step by step:

The recipe for egg stew contains the following ingredients: chicken eggs, milk, butter, wheat flour, salt, sour cream. The milk should be at room temperature, but the butter doesn't matter since we'll be melting it.

First of all, turn on the oven to warm up (180 degrees), since the preparation process will take 15 minutes at most. Wash the eggs thoroughly, dry them and separate the whites from the yolks. Beat the egg whites with a mixer until they reach soft peaks, that is, when the foam does not stand on the whisk, but hangs down, it is quite soft.

Beat everything until smooth - it doesn’t take long for all the ingredients to combine and that’s enough. You can do this with a mixer, but a whisk will do in this case. You can even use a fork.

Now carefully mix the protein foam into the yolk mass. Accuracy is important here, because if you mix everything too hard, the brat won't be as fluffy as it should be.

Grease a suitable mold generously (a couple of tablespoons of the total quantity) with butter and pour our airy dough into it. Flatten it a little with a spoon and put it in the oven to bake for 45 minutes at 180 degrees.

Potato wrangling is an old Russian dish. Relatively recently, the recipe was very popular, but today it is almost forgotten. And it’s completely in vain, since the basis of the dish is made up of the most affordable products - potatoes, eggs and milk. Modern brawling can be, for example, cheese. You will find recipes for traditional dishes in our article.

Potato drachena in the oven

Ingredients

Potato 1 kg Onion 2 heads Salo 175 grams Chicken eggs 2 pieces) Sour cream 0 stack Vegetable oil 2 tbsp. Butter 1 piece

Number of servings: 5
Cooking time: 40 minutes

Potato wrangling: recipe

The basis of traditional drachena is potatoes. To prepare you will need:

potatoes (kg);
onion head (2 pcs);
lard (175g);
eggs (2 pcs);
sour cream (half a glass);
hard cheese (100 g);
vegetable oil (2 tbsp);
butter (small piece);
breadcrumbs (2 tbsp).

Preparation:

Lard and onions need to be cut into small cubes. First you need to fry the lard. Then add the onion and cook until nice golden brown.
The potatoes need to be peeled and grated on a coarse grater. Squeeze out excess liquid.
Add lard with onions, sour cream and eggs to the potatoes. Then the dough needs to be mixed thoroughly.
Add salt and pepper to taste.
Since potato fry is prepared in the oven, you need to prepare a baking dish. Grease the sides and bottom well with butter and spread the potato dough in an even layer. Place breadcrumbs on top. Then cover them with grated cheese.
Preheat the oven to 180. Cook for an hour.

The dish is served hot with sour cream.

Cheese fight

For variety, you can make cheese drachena. You will need the following grocery set:

milk (st);
white bread (130 g);
cheese (100 gr);
butter (2 tbsp);
eggs (8 pcs);
salt.

Cooking technology:

Grate the cheese. Remove the crust from the bread and cut into squares.
Heat the milk and pour it over the bread. Let it swell.
Then add two-thirds of the cheese and egg yolks, salt and spices to the loaf (depend on your taste).
The whites must be beaten and added to the dough. Mix the mixture to obtain a homogeneous mass.
Grease the baking dish with oil and lay out the dough. Place cheese on top.
The oven must be preheated to 180. Bake the cheese drachena until a beautiful golden crust appears.

When serving, brush with butter.

There are many recipes for preparing drachena; there is an option for every taste and room for experimentation. It can be cheese, egg and even sweet. Bon appetit!

Dishes of Slavic cuisine have many similarities with each other, especially those that go back far into the past. Some believe that drachena is an original Russian dish, others have found mention of it in ancient Belarusian and Ukrainian recipes. Drachena is a flour flatbread that was previously prepared only for the holiday. To prepare it, housewives used much more expensive products at that time than for everyday food.

Varieties of drachena

Eggs and milk always remain an invariable component of various recipes for preparing drachena, and then you can add flour, cereal, grated potatoes or other ingredients to your taste. Depending on the thickness of the dough, drachena can resemble an omelette, or be more like a salty pie or flatbread.

The most popular recipes for preparing drachena:

Belarusian drachena.
Pumpkin fight.
Potato stew with pork.
Fighting in the old world way.
Village fight. Add wheat and rye flour in equal quantities.
City fight. It contains wheat flour, butter and heavy cream.

Cooking classic Belarusian brawl

This recipe is not only the most popular among housewives, but also the most “real” one, which came to us from distant ancestors.

To prepare drachena we will need:

Half a glass of wheat flour (about two-thirds).
A full glass of rye flour.
Two whole eggs and three yolks separately.
One hundred grams of butter. And another fifty grams will be needed for lubrication.
A glass of milk.
A glass of whey can be replaced with kefir (not fatty).
Two large spoons of sugar.
Half a teaspoon of salt.

To beautifully serve the finished game on the table, we need:

Three large onions.
Lard with meat layers is about two hundred grams. The more layers of meat, the better.

Cooking Belarusian drachena

First step. Take a deep bowl and sift rye flour into it. Slowly pour in the whey (kefir) in a thin stream and stir everything well. Leave in a warm place for three hours. After this time, sift the wheat flour and add it to the rye flour. Mix everything well, beating slightly.

Second step. The butter must be taken out of the refrigerator in advance so that it warms up to room temperature. Now you need to beat it until fluffy. Four yolks need to be ground with sugar until white.

Combine the yolks with the dough. Mix. Add butter and beat everything well (you can use a mixer).

Third step. Grind the chilled egg whites with salt until a thick foam forms. Pour warmed milk (not hot) into the dough. Mix. Add the whites and mix again.

Fourth step. Heat a frying pan (it’s better to take one with a heat-resistant handle). Grease the inner surface with butter. Pour the dough and put it in a preheated oven. Bake at 180 degrees for forty minutes. A golden crust should form.

Fifth step. Peel and finely chop the onion. Cut the lard into cubes. Heat the frying pan, heat it up, pour in the lard and lightly melt the fat out of it over low heat.

Sixth step. When the lard takes on a beautiful, ruddy color, but is not yet completely fried, but is soft and tender, we drain the fat. It keeps well in the refrigerator and can be used for frying. Add the onion to the soft cracklings and fry it until golden brown.

Drachena is served hot. It is topped with cracklings and fried onions.

Unlike other flour dishes, drachena included not only black flour (rye), but also half of white (wheat). In addition, drachena included much more eggs, milk and butter than other flour dishes.

Drachena is distinguished not only by its special ratio of flour, milk and eggs, but also by its special, unique technology. Real Belarusian drachena is baked from morning dough, that is, not completely risen, but only slightly sour. This is what replaces yeast in fights.

It is prepared first from rye flour with a small amount of water. If there is not enough utric acid at the end of the dough, i.e. after 3-4 hours or more, or they want to make the drachen faster, then again, not yeast is added to the dough, but either a little kvass or whey, i.e. .make the dough slightly acidic. This is one of the main features of fighting. After such preliminary preparation, the rye wolfberry dough is diluted with whole milk and some additional flour is added to it - barley, buckwheat or wheat.

True, unleavened drachens are also possible, not in the morning dough, but in this case they are always made from wheat flour with a large proportion of milk and egg whites. In this case, another technological feature of preparing pucker comes to the fore. The fact is that the components included in it are not just mechanically mixed, but each of them is pre-processed - thoroughly ground, and then everything is ground again or beaten together with the entire dough. The more carefully, longer and finer each component of the fray is ground, the better, more fluffy and tastier it is.

The consistency of the dough ready for fraying is slightly denser than pancake dough. Take it loosely with a spoon and pour it into a (deep) frying pan. In this case, the thickness of the poured layer of dough is 1-1.5 cm, and during baking the dough rises to a thickness of 3-4.5 cm, i.e. approximately three times.

Heat treatment of drachena also has its own characteristics - it requires even, light heat, so drachena should be baked in a Russian oven, mainly in a free spirit. However, you can bake drachena in the oven of a gas stove, on moderate or, even better, low heat for about 20-30 minutes (fluctuations in baking time can be 5-10 minutes in either direction, depending on the composition of drachena and the temperature of the oven) .

Each baked drachen is greased with lard or oil on top and placed one on top of the other in a deep bowl until all are baked. Drachena is eaten with butter, sour cream, honey, depending on the composition of the drachena dough.

Drachena Belorussian (real)

Ingredients:
a glass of rye flour, half a glass of buckwheat flour, 3-4 egg yolks, egg white, half a glass of sour whey (for morning), 1.5-2 glasses of milk, 75 grams of butter, half a tablespoon of powdered sugar.

Prepare morning dough from rye flour - dilute with water and then add whey or immediately mix flour with whey and leave for 3-4 hours in a warm place.
Add buckwheat flour, grind, beat.
Grind the butter and yolks with powdered sugar in different bowls until white. Combine with the dough, carefully add the butter and egg mixture and beat the dough.
Pour milk into the dough, dilute it, then add the whipped egg white.
Grease a hot frying pan with butter (1 tablespoon), pour the dough into it and bake in a well-heated oven for half an hour.

Drachena village

Ingredients:
a glass of rye flour, a glass of wheat flour, 2 glasses of milk, 50 grams of butter (in the dough), a tablespoon of butter (in a frying pan for greasing), 3 egg yolks, 3.5 tablespoons of powdered sugar (not granulated sugar), half teaspoon salt.

Thoroughly grind the butter in different bowls separately, first the butter, then the yolks with powdered sugar (both until white).
Combine both mashed parts, add salt and mix.
Gradually add pre-mixed and sifted flour to the resulting mixture and add a little milk, stirring all the time, until an elastic batter is obtained.
Heat a deep frying pan, melt the oil in it, pour in the dough and immediately place in a well-heated oven over moderate heat for about half an hour. If rye flour is not available, it can be replaced with the same amount of wheat flour.