Belarusian Potato Babka (Bulbianaja Babka)
Бульбяная бабка Bulbianaja babkaSay it: bool-BYA-nuh-yuh BAHB-kuh
Babka comes to the table in its own pot, still steaming, and the first spoon breaks through a dark gold crust into soft, oniony grated potato. Because the potatoes are shredded raw rather than mashed, the bake keeps a coarse, filling bite, and the diced pork belly renders down to season every layer. It suits a Sunday dinner or a holiday spread, and it is forgiving enough for a first attempt: shred, mix, and let the oven finish the work. Serve it warm with sour cream.
Belarusian Potato Babka (Bulbianaja Babka)
Бульбяная бабка, Bulbianaja babka
Pronounced bool-BYA-nuh-yuh BAHB-kuh
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oven to 400°F (200°C). Set out a 9–10 inch (23–25 cm) cast-iron pot, Dutch oven or deep baking dish.
Tip the diced pork belly into a dry skillet over medium heat. Stir as it cooks until the cubes brown and turn crisp and the fat has run out, 8–10 minutes. Scoop the meat up with a slotted spoon and leave the fat in the pan.
Drop the chopped onions into that fat and cook over medium heat until they soften and color at the edges, 6–8 minutes. Put the pork back in, stir, then take the pan off the heat. Pour the surplus fat into a small bowl and keep it, leaving roughly 1 tablespoon in the pan with the pork and onions.
Shred the peeled potatoes on the fine side of a box grater or in a food processor. Leave the liquid where it is, since the starch is what holds the bake together. Straight away stir in the flour, salt, pepper if you want it, and the pork-onion mix with its tablespoon of fat.
Coat the baking pot generously with the fat you set aside. Add the potato mixture and level the surface. Cover with a lid or foil.
Bake with the cover on for 45 minutes. Take off the lid or foil and bake further until the top is deep golden brown and the rim turns crisp, another 15–20 minutes. A knife should slide in easily and the middle should feel firm.
Let the babka settle for 10 minutes, then serve it warm with sour cream.
Regional variant: Meat-filled potato babka (babka z myasnym farsham / бабка з мясным фаршам)
Stir 1 beaten egg and 1 grated carrot into the potato mixture. Put half of it into the greased pot, layer 12 oz (350 g) of seasoned minced pork or a pork-and-chicken blend over it, then top with the rest of the potato. Cover and uncover the pot exactly as in the main recipe.
Cook's notes
- Work quickly once the potatoes are shredded and get them into the mixture at once so they do not darken. Do not rinse or drain them, because the starch is the binder.
- Starchy potatoes, russets among them, give the tenderest interior; waxy varieties can come out gluey or watery.
- To make it gluten-free, swap the flour for 1 tbsp potato starch or cornstarch.
Serve with
Sour cream, rye bread, and pickles or a crisp cucumber salad; a glass of kefir or cold milk is the traditional accompaniment.
Make ahead and storage
Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a covered pan or in the oven so the crust stays crisp rather than steaming soft in a microwave.
