Knyshi are such pies of Belarusian cuisine. The dough is fresh. At the same time, thanks to the "knyshny" technology, the dough shell is uncommon. I like unleavened dough knies more than regular unleavened dough pies. I used to bake knys with potato filling and sauerkraut filling.

KNYSHI

2-2.5 cups flour
0.5 teaspoon salt
1 teaspoon baking powder or 0.5 teaspoon baking soda
1 teaspoon 9% vinegar
0.5 cups of water
1 egg
slightly less than half a glass of unscented vegetable oil

The dough can stand in the refrigerator for three days. Therefore, you can prepare it in advance.

Sift 2 cups of flour into one bowl, add salt, baking powder (soda).

In another bowl, stir the egg, water, vegetable oil, vinegar.

Gradually introduced the liquid phase into the free-flowing, stirring. If there is not enough flour, add. Today I needed 2.5 glasses, because there was a very large egg.

Knead a smooth plastic dough (the consistency of an earlobe). You don't need to knead for a long time.
Put in a bowl and refrigerate for at least an hour.

There is not as much test as it might seem. The lump is small.

I made two fillings today.

Filling 1. Boiled potatoes, mixed with fried onions and champignons.
Filling 2. Fried the onion, then sauerkraut. I fried it with onions, added a little sugar for a shade of taste.

Divide the dough into 2 parts for further cutting. Roll each part into a rectangular layer. Tooooonenko roll out even table shone. Just make sure that the dough does not stick to the table, because grind the table with flour before rolling.

Put the filling along the long side, stepping back from the edge.

Gently roll into a tight roll (on the long side).

Make "indentations" along the length with the blunt side of the knife. Carefully.

And carefully "unscrew" piece by piece.

We close up the ends.

Now we put each blank on one of the ends and make a hole with our fingers.

Here's a "cup" turns out.

Put on a baking sheet (bake on a silicone mat). Lubricate with yolk mixed with a little milk. And put it in an oven heated to 200 C. They are baked for 25 to 40 minutes (depending on the specific oven). Up to a nice color scheme.

While hot, the dough crunches. Thanks to the technology, there is a layering effect. I like the knys with milk. There are lovers - with sour cream.

I forgot to write that it turned out to be 16 small knys.

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National Academy of Sciences of Belarus. As part of the project, we invite you to look at cooking through the prism of time. Leafing through the culinary books in the library's funds, from the times of Peter the Great to our recent past - the Soviet period, we will focus on those recipes and tips that reflect the peculiarities of everyday life that most clearly characterize the era and way of life of their time and give taste and tangibility to the perception of history.

So, about the traditions of Belarusian cuisine. A superficial glance may give the impression that the Belarusian cuisine is one of the branches of the general Russian cuisine. However, this is far from the case. The culinary art of Belarus for a long time was influenced, on the one hand, by the surrounding Slavic peoples of Belarusians - Russians, Ukrainians, Poles, on the other hand - by their non-Slavic neighbors: Lithuanians, Latvians. National differences were intertwined with religious and class differences. As a result, the basis of modern Belarusian cuisine has become the cuisine of the rural population, influenced by both Russian and Western (Polish, Lithuanian) culinary traditions, but received Belarusian processing.

The main thing in traditional national Belarusian dishes is not a special composition of products, but the process of their processing. Two diametrically opposite methods were used: either the use of large, indivisible masses - baking a whole leg, a whole fish, etc., or, conversely, grinding, grinding the product, turning it into a homogeneous mass. The last technique was borrowed from Polish cuisine, it was he who received the greatest development. The established tradition of cooking one common dish, which has the qualities of both the second and the first at the same time, has left its mark on the favorite culinary methods of heat treatment - baking, prolonged cooking, steaming and languishing of products.

The boiled down, formlessness of the dish was recognized as an ideal; Dishes such as bigos, mochanka, as well as semi-sweet malt and kulag dishes have a traditional semi-liquid-semi-thick consistency. The method of artificially thickening the dish was also widespread, when flour, starch was added to it - the so-called stabbed.

The first information about the nutrition of Belarusians can be found in the 16th century in the so-called. Inventories - descriptions of landowners' property that list the food stored in pantries. In the 17th century in the Polish-Lithuanian Commonwealth, which included Belarus, books appeared with culinary recipes in Polish, for example, "Compendium ferculorum" Art. Chernetsky (1682). The 19th century became the time of popularization of the Belarusian national cuisine. The most famous publications of this period are "Gospodyni litewska ..." by G. Tyundzevitskaya (1848) and "Kucharka litewska ..." by V. Zavadska (1874). And although they were printed in Polish, the book "Lithuanian hostess" could well be called "Belarusian hostess", since it reflects the economic and culinary experience of the inhabitants of the Minsk region. This book was reprinted many times (1851, 1856, 1858, 1862, 1873), in the Belarusian translation it was published in 1993 ("Lithuanian Gaspadynya", Minsk, 1993).

We offer you recipes from the book by E. Zaikovsky and G. Tychka "Old Belarusian cuisine" (Minsk, 1995), compiled according to the sources of the XIX-XX centuries, including the aforementioned book "Lithuanian Gaspadynya".

There were two types of Belarusian soups: cold and hot. Hot were mostly flour, vegetable and cereal, with the use of pork or lard. Among them - krupenya, watering, zhur. Soups widely used dyes, stabs, vologs - products added to thicken. Cold soups - chillers - were prepared on an acidic basis (kvass, whey).

Dilute half a pound of oatmeal with water and leave in a warm place for a day or more to sour. Then strain through a sieve and boil until thickened. Fry pieces of bacon, add chopped onions, and season the zhur with this. They are eaten with boiled potatoes.

The predominant use of oatmeal, rye, barley, pea flour and ignorance of yeast led to the absence of traditional pancakes and pies in Belarusian cuisine. Most flour dishes were prepared from "raschina" - a solution of flour with water, spontaneously sour. Among them - a fighter, a grandmother, dumplings. Many of these dishes were also made with potatoes.

Potatoes entered the territory of Belarus 75-90 years earlier than into Russia. National cuisine knows more than two dozen recipes for potato dishes. Most often they were prepared from grated potatoes - either raw or boiled - jolt, coma, sorcerers, potato pancakes. Whole potatoes were more often used stewed - stewed meat, grease.

Coma

Peel potatoes, boil and crush, pouring in hot milk. Fry the onion in lard or oil and season with the potato porridge. Roll it into balls the size of a small apple, roll in flour and brown in a pan with butter. They eat coma with milk, cucumbers, sauerkraut.

Count Tyshkevich's sorcerers

Boil dried mushrooms, chop, add finely chopped onion, two raw eggs, a little salt and pepper fried in oil. Chop a piece of fat smoked ham as small as possible. Take it as much as there are mushrooms. If there is little fat, add fresh lard and mix with mushrooms. Make a dough using three glasses of flour, two or three eggs, salt, water. Roll out the dough thinly and cut into small circles. Put the minced meat on the dough, cover with another circle and pinch the edges. Dip the sorcerers in boiling water and cook until they come up. Strain, pour over melted butter and well-fried onions before serving.

Meat dishes, especially pork and lard, occupy a significant place in Belarusian cuisine. The meat was stewed with welds (vegetables, cereals) and dips (spices, mushrooms). The best cuts of pork, lamb, whole carcasses of a hare, turkey, goose were baked in one piece - cooked pies.

Baked kumpyak

Soak the kumpyak (kumpyak is a ham, the thigh of the carcass, usually pork) overnight, wash in boiling water, rinse, wipe and put in rolled bread dough. Cover with dough on top, cover thoroughly, sprinkle with flour and bake for a couple of hours in an oven melted like for bread. After that, peel off the bread crust, remove the skin, while the meat is warm, sprinkle with powdered sugar and cinnamon and put in the oven to form a golden brown crust. Kumpyak prepared in this way is juicy and has a delicate taste.

Pork was used to make homemade sausages, corned beef, vyandlin - lightly smoked ham, which were used for such a famous national dish as mochanka.

Mochanka

Slice and fry half a pound of skinned pork and half a pound of sausage. Take half as much corned beef and fry too. Dissolve two tablespoons of wheat flour with cold water and pour into a saucepan with boiling water, stirring all the time. Add salt, bay leaf, pepper, fried corned beef, finely chopped onion and pork sausage. Put everything in a warm oven for half an hour.

There are almost no sweet dishes in classic Belarusian cuisine. Their role was played partly by drinks (various fruit kvass), partly by berries and malted dough - malt, kulag.

Kulaga

Berries, viburnum and rowan berries (but not cranberries), can be put on a light spirit (in the oven) and when they are stacked, hammer them with fine flour, then put them back into the oven. Kulaga can be lightly seasoned with honey. Eat it both warm and cold. Can also be spread on bread.

The proposed recipes seem to us quite understandable and practically feasible today. Cook and share your impressions with us! Next time we will introduce you to recipes from the culinary bestseller - the book by E. Molokhovets "A Gift for Young Housewives".

The information was prepared by a researcher of the department of rare books and manuscripts of the Central Scientific Library. Yakub Kolas of the National Academy of Sciences of Belarus Inna Murashova based on materials from the library fund.

TUT.BY - only with taste ...

Belarusian cuisine was formed under the influence of neighboring states - Poland, Lithuania, Russia and Ukraine, plus the differences between the culinary tastes of ordinary people and the dominant gentry. The latter preferred German cuisine; artisans borrowed a lot from the Jews who had populated the country en masse since the 17th century.

Features of Belarusian cuisine

The main food product - the second bread - was and remains potatoes: sorcerers, potato pancakes, casseroles, pummeling, grandma, as well as dishes from meat, vegetables, mushrooms with the constant addition of potatoes. There are three methods of cooking potato mass:

• Tucked potatoes - Raw potatoes are grated and cooked with juice.
• Clinked mass - after rubbing, the raw potato mass is filtered.
• Mashed potatoes - boiled-crushed mass.

In the national cuisine of Belarus, “black flour” was actively used - rye, oatmeal, buckwheat, barley, pea. Raschinny Belarusian pancakes based on oat flour bear little resemblance to Russians, since they are baked from raspin - a spontaneously fermented sourdough from flour and water. Pies are not found in Belarusian cuisine at all.

From dairy products, butter, sour cream, whey and cottage cheese are actively used as "whitening", "leaven", "vologs" for many dishes with the addition of flour, vegetables, mushrooms and potatoes.

Pork is most often used for making sausages and vandlin - ham or lightly smoked loin. It, like mutton, is baked to prepare the national dish "pyachisty". Among other meat dishes, “bigus” is popular - cabbage stewed with meat.

Vodka ("garelka"), "zubrovka" (tincture on "garelka"), "krambambulya" (alcoholic drink made from vodka and honey) are used as alcoholic beverages.

Jelly, kvass, kulaga, mashed potatoes, casseroles are prepared from fruits and berries. Kissel in Belarus can hardly be called a drink - it is very thick and healthy, with the addition of wild berries.

Belarusian national dishes

The main products used in Belarusian cuisine have hardly changed. But the processing methods and the qualitative composition of dishes are different today. Previously, the festive machanka was prepared from liquid rye or wheat dough, into which lard, onion, sausage, pepper were crumbled and baked in a pot in the oven. Now all products are fried in a pan, making a sauce from them. And pancakes are baked from flour, which are served with this sauce.

Traditional menu for a Belarusian lunch

Cold appetizer - salad "Minsk". Cut boiled potatoes into cubes, add chopped cabbage, chopped boiled mushrooms. Season with oil, sugar, vinegar.

The first dish is broth with "sorcerers" and ears. In a transparent bone broth put "sorcerers" (analogue of large-sized dumplings), previously boiled for 5 minutes in boiling water, and cook until tender. Ears are prepared from unleavened dough, cutting the layer into rhombuses. Pinching the opposite ends, bake in the oven and serve with broth.

Hot meat dish - potato fights. Flour, salt, soda, pepper, onion, fried with bacon, fried pork slices are added to grated raw potatoes. Mix everything thoroughly and bake in a greased frying pan. Served hot with butter.

Sweet - Belarusian jelly. Sourdough is made from cold oatmeal and water. When it sours well, filter and brew a thick jelly. Cooled in molds, poured with berry syrup when serving. Can be served with cold milk.