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Kolduny from Belarus

November 2018

Kolduny, a potato pancake filled with meat or mushrooms from Belarus. In some parts of Eastern Europe this dish is also called Draniki or Myasom. It doesn’t really matter what you call them. They are simply delicious!

Lunch or main course for 8 people. Preparation time approx. 45 minutes.

  • 200 grams of mixed mushrooms
  • 2 shallots
  • sunflower oil
  • 1 teaspoon dried marjoram
  • 1 kilo of floury potatoes
  • 3 eggs
  • 1 cup of sour cream (125 ml)
  • 1 tablespoon of chopped fresh dill
  • salt, pepper

Finely chop the mushrooms. Finely chop the shallots. Heat a tablespoon of oil in a small pan. Gently fry the onions and the mushrooms for 4 minutes. Add marjoram, season to taste with salt and coarsely-ground pepper and set aside. Peel the potatoes and grate them with a fine grater (if you have a food processor, use that because it speeds up the process). Sprinkle with salt and drain well in a colander for 5 minutes. Use the rounded side of a spoon to squeeze out the excess moisture. Beat the eggs in a bowl. Add the grated potato and stir well. Season with salt and coarsely-grounded pepper.
Heat a large frying pan with a thin layer of oil. Add a large tablespoon of grated potato and press into a pancake with a diameter of 10 cm. Make a second pancake in the pan beside the first. Bake for 2 minutes on a medium heat. Place a tablespoon of the mushroom filling on both pancakes. Press well. Cover each with a tablespoon of potato. Fry the bottom of the pancakes for another 2 minutes until very firm. Turn the filled pancake and fry the top layer for 3 to 4 minutes. If necessary, keep warm in an oven at 100 degrees Celcius and prepare more pancakes in this way. Mix the chopped dill through the sour cream. Season with salt and pepper and serve with the Kolduny.

Tip: A delicious vegetarian autumn dish. Of course, you can always add some finely-chopped pancetta or bacon to the mushrooms.

Ingrid van den Arend, Cook it!


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