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How to prepare lapuna with a mushroom sauce? Recipes of the Belarusian remote place of

the Belarusian hash browns from a culinary dish turned into a national brand long ago. Recipes of hash browns do not have number, even in a set of many models of food processors there is a special disk “for hash browns“, Belarusians buy such equipment more willingly. But hash browns - not the only type of potato pies. Using ancient recipes of Belarusian cuisine, in villages of Volozhinsky district prepare a simple and tasty fast dish - lapuna.

Why, actually, lapuna, from where such name? Old residents explain its origin with the phrase: “Vos nalopa?sya, so nalopa?sya“, - which, leaving from - for a table, sometimes emphasize the satisfaction with a meal peasants.

Lapuna in itself - a dish simple. Only it is also necessary that to form and fry pies from mashed potatoes. But special relish to them is impacted by additions - sauces, or sauces as it is accepted to call them today.

To prepare lapuna with a mushroom sauce, on 5 - 6 potatoes ten - one and a half dry mushrooms, one carrot, two bulbs, couple of spoons of flour, seasoning are required: thyme, basil, mint, melissa, garlic glove and salt, little vegetable oil.

As lapuna with a mushroom sauce, preparation of a dish begins with mushrooms. Dry mushrooms wash up cold water, fill in with boiled water and insist minutes 10 during which they do not linger, and wash, clean and put to cook potato. Notice feature of the recipe - potato is not salted yet.

The best mushroom for preparation - white, or a boletus. Even in the dried-up look it keeps the noble whiteness. Peasants tried and try to stock up with white dried mushrooms for the winter. However everything depends by nature. Instead of white, and is more often - together with them, dry aspen mushrooms, birch mushrooms and mossiness mushrooms. They are quite suitable for a mushroom sauce.

The mushrooms which gathered moisture are boiled during about half an hour. It is the first preliminary cooking which is necessary to expel from mushrooms bitterness as hostesses explain. After cooking from mushrooms merge water, once again wash out them cold water, again fill in with boiled water and resend in the furnace.

Such scrupulous relation to mushrooms is characteristic of Belarusians. Nevertheless mushrooms - potentially dangerous products. Any mushrooms including fresh, before preparation we got used to boil previously and only then to fry, add to mushroom soup or to salt. On this background personally I long could not reconcile to what “store“ champignons sometimes cut in salad absolutely crude.

While mushrooms cook, clean carrot. Large carrots of saturated color will give to a mushroom sauce a golden shade and special taste. It is considered that carrots clear mushrooms and deletes from them, absorbing, harmful substances. Therefore the carrot cut in half is added to mushroom broth during cooking, but carrots on a table do not get, it is not eaten. Together with carrots throw the whole bulb cleared into the boiling mushrooms, but not reasonable. She on readiness is also moved away from a sauce.

When carrot and onions will reach semi-readiness, remove mushroom broth from fire to add to it seasonings which grow “at a pryrodza on a garodza“. It is a little - leaflets and florets of a thyme, the whole not pounded basil, a melissa and garden mint. The saucepan with mushrooms is returned after that on fire.

Now there comes the turn of a thickener for a sauce. The spoon of the flour “z kaptury“ (with top) and salt to taste is parted with warm water, add small cut garlic glove, mixed and poured out in the boiling broth.

Potato and mushrooms boil, time goes, the hostess should hurry. There comes the turn of a zazharka for mashed potatoes. For it small cut a bulb and slightly roast in vegetable oil.

The saucepan with ready boiled potatoes is got from the furnace, merge water, potato is salted, pounded, add a zazharka and properly mixed. From the received “test“ hands form oblong or round pies - fritters and roll them in flour.

The prepared lapuna accurately, they not really strong, spread on a hot frying pan and fry from two parties in vegetable oil before formation of an attractive golden crust.

Connect to mushrooms and a sauce of a lapuna in a plate, before giving on a table. Fine addition to a dish - a usual pickle.

Bon appetit!

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