Step into the world of Eastern European comfort food with Machanka po-krestyanski, a traditional rustic stew with roots in Belarusian cuisine. The name 'machanka' comes from the word 'makat,' meaning 'to dip,' which perfectly describes how it's eaten—by dipping thick, fluffy pancakes into a rich, savory meat gravy. This version, loaded with tender pork ribs and flavorful sausages, is the ultimate weekend meal. It’s a slow-cooked dish that fills your home with incredible aromas and promises a truly satisfying and heartwarming dinner.
Machanka po-krestyanski with sausages and pork ribs
For the stew:
- 500 g pork ribs
- 500 g homemade-style raw sausage
- 150 g onion
- 200 g tomato purée or fresh tomatoes
- 30 g all-purpose flour
- 130 g smetana (or full-fat sour cream)
- garlic, pepper, salt, oil for frying
For the pancakes:
- 2 chicken eggs
- 200 g kefir (or buttermilk)
- 250 g all-purpose flour
- 35 g semolina
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 25 g butter
- salt, oil for frying
How to cook Machanka po-krestyanski with sausages and pork ribs
We start by preparing the meat stew with ribs and sausage — this dish takes quite a while to cook.
Pour 2 tablespoons of odorless vegetable oil into a Dutch oven, add finely chopped onion and a minced garlic clove.
Sauté the chopped onion and minced garlic clove
Cut the rack of ribs into individual ribs with a sharp knife. When the onion becomes translucent, add the meat to the Dutch oven and quickly sear it.
Add the tomato purée to the Dutch oven. Instead, you can use a few fresh tomatoes, blended or grated.
Next, add the whole pork sausage to the ribs. It’s important not to cut the sausages at this stage, as the filling will fall out of the casings. Of course, it’s not a disaster if it happens, as the ingredients will remain in the same pot, but it’s better to cook the sausages whole and slice them into portions at the very end.
Add the meat to the Dutch oven and quickly sear it
Add the tomato purée to the Dutch oven
Add the whole pork sausage to the ribs
Season with salt and pepper to taste, and add a little sugar for balance. Cover the Dutch oven with a lid and simmer on low heat for 1 hour. At the very end, take out the sausages, slice them, and return them to the pot.
Simmer the ribs and sausage over low heat for 1 hour
Next, mix the smetana (a type of sour cream common in Eastern Europe) with all-purpose flour. If the smetana is thick, add 1-2 tablespoons of cold water.
Pour the mixture into the stew, stir, and cook on low heat for another 10-15 minutes.
Mix the smetana with all-purpose flour and pour the mixture into the stew
While the stew is simmering, let’s make the pancakes.
In a bowl, crack the chicken eggs, add kefir (a fermented milk drink similar to a thin yogurt), and a pinch of fine salt. Whisk the ingredients together.
Combine the liquid ingredients with the dry ones — add the all-purpose flour, semolina, baking soda, and baking powder. Mix into a thick, lump-free batter.
Melt the butter, pour it into the batter, stir, and let it rest for 5-6 minutes.
Whisk the chicken eggs, kefir, and a pinch of fine salt with a whisk
Mix the liquid ingredients with the dry ones
Pour the melted butter into the batter and mix
Fry the pancakes on low heat until golden brown on each side. The size doesn’t matter; I make them slightly larger than small, thick pancakes.
Fry the pancakes over low heat
To serve, arrange a portion of pancakes on a plate, add the ribs and sausage pieces, pour the gravy over everything, and bring the machanka po-krestyanski to the table, garnished with fresh herbs.
Serve at the table, garnished with fresh herbs
And there you have it—a bowl of pure comfort that tells a story of rustic traditions and hearty family meals. Machanka is best served hot, right from the stove, with a generous dollop of sour cream and a sprinkle of fresh dill or parsley. Don't be shy with the pancakes; they are the perfect vehicle for soaking up every last drop of that delicious gravy. We hope this recipe brings warmth and joy to your table and inspires you to explore more culinary treasures from Eastern Europe. Enjoy your meal, or as they say, Priyatnogo appetita!
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