Potato babka (or kugelis) is a simple and incredibly satisfying dish of Belarusian cuisine, which is doubly easier to prepare using a kitchen assistant - a multicooker.

This dish can be supplemented with ingredients such as meat, fish, mushrooms or even vegetables, the main thing is to understand the basics, namely how to cook potato babka.

Potato babka recipe in a slow cooker

Ingredients:

• potatoes – 1 kg;
• pork (fattier) – 100 g;
• onion – 1 pc.;
• cream – 100 ml;
• eggs – 1 pc.;
• salt, pepper - to taste;
• vegetable oil – 2 tbsp. spoons;
• bread crumbs - 1 tbsp. spoon;
• greens - for decoration.

Preparation

Cut the fatty pork into cubes and fry in a frying pan until browning begins, and then add chopped onions to the meat. Regular pork can be replaced with streaky lard or smoked bacon.

So, the greaves are ready, let’s move on to the puree, or rather its likeness, which will serve as the basis for our babka. Grate the potatoes on a coarse grater (do not squeeze out the liquid, otherwise the babka will be dry), add salt and mix with the egg, add a little cream and herbs. Add cracklings with rendered fat to the potatoes and mix thoroughly again.

Grease the multicooker bowl with vegetable oil and sprinkle with breadcrumbs, lay out our babka and set the “Baking” mode. Cooking potato babka in a multicooker will take 65+40 minutes, then cover the multicooker with a plate and turn it over. As a result, we get something like a potato pie, which is cut into slices and served with sour cream, garnished with herbs.

Recipe for potato babka with meat in a slow cooker

Ingredients:

• potatoes – 1 kg;
• minced meat – 800 g;
• flour - 3 tbsp. spoons;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• mushrooms (any) – 400 g;
• salt, pepper - to taste;
• vegetable oil – 2 tbsp. spoons.

Preparation

Finely chop the onion and fry it together with your favorite mushrooms, season the minced meat thoroughly and also send it to the frying pan for sautéing. Fry the meat until fully cooked. Meanwhile, peel the potatoes, wash them and puree them in a blender or grate them. Beat the egg into the puree and add a little flour for viscosity.

Grease the bottom of the multicooker with vegetable oil and sprinkle with the remaining flour. Place half of the puree as the first layer, followed by the meat and mushrooms, and then more puree. Next, we set the cooking mode and time: the potato babka in the redmond multicooker is cooked for 50-60 minutes in the “Soup” mode, and then turned over and cooked in the “Rice” mode for another 10-15 minutes. For the Panasonic multicooker, everything is simpler: we set “Baking” to an automatic time, which your kitchen assistant will determine independently. Cut the finished babka into portions and serve with sour cream. Bon appetit!

I think everyone knows that this is a dish of Belarusian cuisine, very famous like potato pancakes. This recipe has its roots in ancient times. Since time immemorial, dishes made from grated or finely chopped vegetables have been known, most often pumpkin and carrots.

By the end of the 19th century, this dish became more common. Belarusians, Ukrainians, and Jews knew him.

Since Belarus loves potatoes very much and there is a lot of it there, they began to prepare this dish from potatoes. And they called it ironically - “grandmother”, you can also find the name “drachen”.

The basis of this dish, as is already clear, is potatoes. And you can add anything to it. Therefore, today we will prepare this dish with chicken using a slow cooker.

Potato babka in a slow cooker

So, we need:

— 500 gr. chicken fillet;

- 200 gr. onions for filling;

- 50 gr. sunflower oil;

— 800 gr. potatoes;

- 100 gr. onions for “granny”;

- 2 tbsp. flour;

- 3 cloves of garlic;

Preparation:

Cut the chicken fillet into as small pieces as possible, and the onion into half rings.

Pour oil into the multicooker bowl, select the “Frying” mode, product type “Meat”, time 10 minutes.

When the oil is hot, add the chicken and fry until golden brown. Then add the onion and fry it too. Transfer the filling into a cup.

Now grate the potatoes and onions into another cup.

In general, according to the classic recipe, you do not need to squeeze the potatoes. But we like it better when it is squeezed, so I squeeze it lightly and pour out the juice. You do at your own discretion. Add flour, eggs, and salt to taste to the potatoes. Mix everything.

Our bowl has butter after the chicken, so no need to grease it. Place half of the “Babka” on the bottom,

then add the chicken

Level the remaining mass on top.

Select the “Baking” mode and set the cooking time to 50-60 minutes.

After the potato babka with chicken is ready, carefully remove it onto a large platter.

The potato dish “Babka” belongs to Belarusian cuisine. Essentially, this is the same as potato pancakes. The difference is that “Babka” is much larger in size, and often any filling is placed inside, for example, meat or vegetables. It always turns out very tasty and satisfying.

This treat can be easily prepared for lunch or dinner, and it goes well with any treat. But especially tender “Babka” is obtained in a multicooker, so we’ll talk about the recipes for preparing this dish in a multicooker below.

Potato "Babka" - what is it?

The potato dish “Babka” came to our table from Belarus. This treat is the hallmark of this country. Our great-grandmothers used to skillfully prepare it. Traditionally, it was baked in an oven in special pots. After baking, a golden brown crust formed on top, and the aroma spread throughout the house.

The classic recipe for this dish is based only on root vegetables. Only later they began to supplement it with various products - minced meat, herbs, fried mushrooms, beans, vegetables. Traditionally, it was prepared with cracklings, and when served it was always accompanied by sour cream or heavy cream.

If previously potato “Babka” was cooked in the oven, nowadays rarely anyone has such an opportunity. And in order to get a finished dish that will be as close as possible to the old and present, it can be made in a slow cooker. Moreover, this device makes the entire cooking process much easier.

Simple recipe

Cooking process:

1. First, prepare the lard. It needs to be cut into small cubes;
2. Peel the onion. Chop two onions into cubes, cut one head into thin slices;
   
3. We peel the potatoes, put them in a slow cooker, add water, select the “Cooking” mode and boil until tender;
4. Place the frying pan on the fire, add lard and fry until fat appears;
5. After 5-7 minutes, add chopped onion to the lard, mix and fry until golden;
   
6. As soon as the potatoes are cooked, put the tubers in a cup and drain the water;
7. Make mashed potatoes, add milk and salt to it;
   
8. Mix mashed potatoes well;
9. The multicooker bowl must be coated on all sides with vegetable oil;
10. Add ½ part of mashed potatoes and smooth it out;
11. Then add a layer of onions and cracklings;
12. Add salt and pepper to a layer of onions and lard;
    
13. Place the remaining mashed potatoes on top;
14. Next you need to select the “Baking” mode, select a time of 50 minutes;
15. After this, cut the potato casserole and place it on plates.
    

“Babka” of potatoes with meat in a Redmond slow cooker

To prepare you will need ingredients:

• kilogram of potatoes;
• minced pork - half a kilogram;
• three onions;
• one large spoon of flour;
• a mixture of peppers - to your taste;
• table salt to your taste;
• vegetable oil.

How long does it take to cook – 1.5-2 hours.

Calorie content – ​​458 kcal.

How to cook:

1. Peel the potato tubers and wash thoroughly;
2. Grate the tubers using a medium-tooth grater;
3. Peel the bulbs;
4. One onion should be grated with a fine-toothed grater and added to the potatoes;
5. The remaining two onions need to be chopped into small pieces;
6. Pour the chopped onion into the minced meat and stir;
7. We put the fryer on gas, pour in the oil and heat it up;
8. Place the minced meat and onions in the heated oil and leave to fry;
9. After a quarter of an hour, remove the minced meat from the heat, transfer it to the mashed potatoes and onions;
10. Add salt, season with black pepper and sprinkle with flour;
11. All components must be thoroughly mixed;
12. Coat the multicooker container well on all sides with vegetable oil;
13. Place the mixture of potatoes and minced meat into the slow cooker and level it well;
14. Cover the multicooker with a lid and set the “Baking” program;
15. Cook “Babka” for 50 minutes;
16. After everything is ready, open the lid, let stand for 10 minutes and place on a wide dish.

Cheese and bacon option

What components will be needed for preparation:

• 10 potato tubers;
• 100 grams of hard cheese;
• 150 grams of bacon;
• two onions;
• cream with any fat content - about a glass;
• two eggs;
• vegetable oil;
• salt to your taste;
• a mixture of seasonings at your discretion;
• some breadcrumbs.

Cooking period: 1.5 hours.

Calorie content - 430 kcal.

How to cook potato “Babka” with cheese and bacon in a slow cooker:

1. Peel the onion, cut into small cubes or in another convenient way;
2. The bacon should be cut into thin strips. Bacon can be used raw or smoked;
3. Add oil to the multicooker, select the “Baking” mode and heat it up;
4. Pour the onion into the heated oil, mix and fry until transparent;
5. Add bacon to the onion and fry everything together for a couple of minutes;
6. Cut the skin off the potatoes and wash them;
7. Grate the potatoes using a large-tooth grater;
8. You need to squeeze the juice out of potato chips well;
9. Beat the eggs into the container and stir them with a fork or whisk;
10. Grate a piece of cheese into small chips;
11. Add grated cheese to the potato chips, pour in eggs, cream (it is advisable to preheat them);
12. Then add the fried bacon and onions and stir everything;
13. Grease the multicooker container with oil and sprinkle breading on all sides;
14. Place the potato mixture with cheese and bacon into the slow cooker, leveling the top well;
15. Then you need to set the “Baking” program and leave to cook for about 40-50 minutes;
16. Next, insist for 10 minutes;
17. Carefully remove the finished potato “Babka” onto a large flat plate and serve.

How to make “Babka” with mushrooms and chicken

What components will be required:

• 10 medium-sized potato tubers;
• 400 grams of chicken fillet;
• onions – 2 pieces;
• half a glass of milk;
• champignon mushrooms – 200 grams;
• 200 ml sour cream;
• vegetable oil;
• natural cow butter – 60 grams;
• a little table salt;
• spice mixture.

Cooking time: 1.5-2 hours.

Calorie content – ​​448 kcal.

How we will do it:

1. Peel the potato tubers, rinse with cool water;
2. Place the potatoes in a saucepan, add water, add some salt and boil;
3. While the potatoes are boiling, prepare the mushrooms, wash them and clean the caps;
4. Cut the champignons into thin slices;
5. Peel and chop the onion into cubes;
6. Place a frying pan on the fire, pour in oil and heat;
7. Place onions, mushrooms in heated oil and fry for 10 minutes;
8. Wash the chicken fillet, cut into medium pieces and place in a blender. Grind the chicken until minced;
9. Put the minced meat in a cup, and put the fried onions and mushrooms into a blender, add cream, grind everything until smooth;
10. As soon as the potatoes are ready, you need to drain the water and mash them until puree;
11. Add milk, a slice of natural butter to the puree and mix;
12. The multicooker container must be coated on all sides with vegetable oil;
13. Spread half of the puree and smooth it out;
14. The minced meat must be salted and seasoned with spices;
15. Place a layer of minced meat on the potatoes and level them;
16. Next, add a layer of mushrooms with cream and level it;
17. Then add the rest of the mashed potatoes and smooth them out;
18. Set the “Baking” mode and leave to cook for approximately 40-50 minutes;
19. After this, serve the potato “Babka” on a large platter.

• potatoes can be pre-boiled and made into jure; they can also be grated;
• You can add vegetables or herbs to potatoes;
• After cooking, the potato “Babka” can be coated with a small amount of sour cream on top and sprinkled with pieces of herbs.

Potato “Babka” made in a slow cooker turns out very tasty and aromatic. Its preparation does not take too much time, and in the end you can make a tasty and satisfying lunch or dinner. Therefore, start preparing this dish as quickly as possible.

Nourishing, tasty, without special expenses! Aren't these the main components of an ideal dish for a family dinner? There are quite a few interesting dishes that meet these criteria. One of them is potato babka in a slow cooker, which we invite you to prepare today. The taste of the dish is very delicate and subtle, it can surprise guests and simply please your family.
Potato babka is a popular Belarusian dish. It has various variations of preparation, and even Belarusians themselves endlessly argue about which recipe is original. We will not claim the palm, at least because we will be preparing the dish in a slow cooker. Of course, a woman with a multifunctional saucepan could not have been at the origins of the recipe.
Previously, babka was cooked in a cast iron cauldron, and it was not possible to add such a product as champignons to it. Modern housewives boldly experiment in their kitchens, combining products and adding new flavors to already boring dishes. And there are more and more variations of potato babka. Cooks are divided into 2 camps: some, like Belarusian housewives many years ago, use grated potatoes as a base, while others use mashed potatoes. If you are not an ardent follower of classic recipes and there is room for experimentation in your kitchen, we suggest you prepare babka from mashed potatoes in a slow cooker. The taste will be much more delicate, and you won’t have to bother with a grater.

Ingredients

• Potatoes – 10 medium-sized tubers;
• Chicken fillet – 400 g;
• Milk – 100 ml;
• Large size onion;
• Sour cream 10% fat – 200 ml;
• Champignons – 200 g;
• Vegetable oil – 3 tbsp;
• Butter – 50 g;
• Salt, pepper - to taste.

How to cook potato babka with minced meat in a slow cooker

To lubricate the multicooker bowl you will need another 20 grams of butter. By the way, this recipe can be used to cook babka in the oven. So, let's start cooking.
First of all, let the potatoes cook. When the water boils, add salt to it, turn down the heat and cook the potatoes until tender. Meanwhile, peel the mushrooms and onions, cut the mushrooms into slices and the onion into cubes. In general, the type of cutting is not of fundamental importance; later you will understand why. We send them to fry in a frying pan with oil.


Wash the chicken fillet, cut into pieces and mince it into mince using a food processor. You can use a meat grinder.


Fry the mushrooms and onions in a frying pan until lightly golden.


When the mushroom mixture has cooled, put it in a food processor, add sour cream and chop everything. That’s why the size and shape of cutting onions and mushrooms don’t matter.

By this time our potatoes should have already been cooked. Drain all the water and mash it into a puree, adding butter and warm milk. Remove the bowl from the multicooker. Grease its bottom and sides with butter. Distribute half of the total volume of puree along the bottom, as shown in our step-by-step photo.


Salt the minced meat, sprinkle lightly with pepper, stir. Cover the potatoes with a layer of minced meat, distributing it evenly.


The next layer is mushrooms with sour cream.


The final layer is the second part of mashed potatoes.


Turn on the miracle saucepan, select the “Baking” mode, place the bowl, close the lid. In 50 minutes, your potato babka with meat in a slow cooker will be ready!

Potato babka in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek, Phillips and other models) is a recipe that lovers of potato pancakes will especially like. The babka is prepared in 60 minutes. The following products will be required.

Ingredients for potato babka in a slow cooker:

• potatoes – 1 kg;
• onion – 1 pc. medium size;
• flour – 2 tablespoons;
• salt and spices to taste;
• vegetable oil – 3 tablespoons;
• boiled sausage or ham – 200 g.

Potato babka in a slow cooker with different fillings: recipe

How to cook potato babka in a slow cooker? Prepare your food. Wash and peel the onion. Grate on the finest grater. Add flour, stir. Cut the ham or boiled sausage into small cubes. Add sausage to grated onions and potatoes.

Salt and season with spices. Stir. Grease the MB saucepan with vegetable oil. Place the prepared potato babka mixture into the slow cooker.

What mode (program, function) and how long to cook potato babka in a multicooker.

Level the surface. Turn on the "Baking" program. Potato babka is prepared in a slow cooker for 60 minutes. After the signal, remove the potato babka from the multicooker. Serve with sour cream. Bon appetit!

Potato babka in a slow cooker video