I love Belarusian cuisine, it seems to be simple, without any frills, but how delicious it is. I suggest you once again be convinced of this.
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You will need
- Potato - 500 g
- Pork (fillet) - 500 g
- Prunes - 100 g
- Dried mushrooms - 100 g
- Onion - 1 head
- Carrots - 200 g
- Sunflower oil - 4-5 tbsp. spoons
- Tomato - 2 tbsp. spoons
- Greens
Instruction manual
1
We will start cooking this dish by soaking the mushrooms and prunes in cold water in the evening. In principle, if you have fresh mushrooms, and even forest, self-produced, so to speak, this will be generally wonderful. Naturally, we will not soak the fresh ones. We calmly set aside the bowls and go about our business until the next day with a sense of accomplishment.
2
The next evening, we will pour water and begin to create a Belarusian dish. We will do the same Prague.
Let's start by cleaning all the vegetables we need
3
Next, cut the pork into small pieces. We will cut potatoes and carrots with large enough cubes. But chop the onion finely.
4
Mix vegetables with pork and fry until half ready.
5
Now it's the turn of the mushrooms. We boil them, cut too large enough. Remove the seeds from the prunes.
6
We lay out prepared products in pots, pour in tomato sauce and simmer until cooked. We do this, of course, in the oven.
Serve the Prazhanin right in the pots, after sprinkling finely chopped greens.
note
Pots should be applied no more than 3/4. Otherwise, the liquid will boil away.
Useful advice
Ceps and chanterelles are best for this dish, but, in principle, if you replace them with champignons, nothing bad will happen. Greens here need only parsley with dill, the other will not work