Belarusian Babka
This delightful potato babka—also known charmingly as “Bulbyanaya grandmother” or potato pudding—is a hearty casserole made from grated raw potatoes, meat, fried onions, mushrooms, and other savory additions. Its unique nickname emerged in the 19th century, likely inherited from a rich gentry Easter pastry, or perhaps intended as a playful parody. Among Jewish communities, this festive dish is widely recognized as Kugel.
The term kugelis has become firmly rooted in the Lithuanian language for this cherished meal. This traditional potato dish transcends culinary borders, belonging to several cuisines simultaneously: notably Belarusian (including its ‘Litvinskaya’ variant), Lithuanian, Jewish, and Polish.
From a Jewish culinary perspective, the rich history of kugel dates back to almost biblical times. Long before the potato’s arrival in the Old World, these early casseroles were crafted from finely chopped vegetables, flour, and beaten eggs. The vegetable mixture might have featured ingredients such as zucchini, carrots, pumpkin, peppers, spinach, onions, garlic, and various greens. This ancient form was baked in olive oil until golden brown, then traditionally served with a sprinkle of lemon juice and decorated with olives or capers. While Jewish cuisine continues to boast a variety of casseroles—including carrot and pumpkin versions—among Belarusians, the potato babka has become the definitive and most beloved option.
Historically, the dish was traditionally baked in cast iron pots within a Russian oven, which imparted a unique taste, aroma, and texture. Today, these savory babkas are typically prepared in modern ovens, using deep baking sheets, pans, or traditional clay pots.
Beyond meat, flavorful fried mushrooms are also a popular and common filling for this comforting casserole.
Ingredients
- Boletus mushroom - 200 gr
- Dried boletus mushroom - 5 gr
- Portobello or Royal Mushrooms - 400 gr
- Potatoes - 1750 gr
- Chicken - 900 gr
- Onion - 350 gr
- Butter - 150 gr
- Salt, black pepper, and seasonings
Instructions
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Peel and cut the mushrooms into small pieces. For this traditional recipe, portobello or royal mushrooms are ideal.
We’re using frozen boletus mushrooms here, which is why they don’t appear in this specific step. However, if you have fresh ones (you’re fortunate!), go ahead and cut them now as well.
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Next, prepare the onion. Peel it and cut it into half-rings.
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Cut the chicken (or your preferred meat) into small chunks. Boneless chicken thighs work particularly well for this recipe.
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Place a pan on the hot plate and add 30g of butter. Once melted, add all the mushrooms together for the filling.
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Once the water has evaporated from the pan, add the dried Boletus Mushrooms. While readily available in supermarkets today, I source mine from Zhenski Basar, specifically from a woman selling spices and dried mushrooms right in front of the flower shop.
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For the next step, remove the mushrooms from the pan and add the onion with another 30g of butter. Season with black pepper and salt—I particularly enjoy Chilli Hills Salt and Spizing Sharena Salt for their excellent flavor! Mix thoroughly and let the onion fry until it turns golden.
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Place the chicken in a pan without butter and fry until almost cooked. Then, add your favorite spices; I recommend homemade Hmeli-Suneli for this Belarusian classic.
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Once the meat is ready, add the previously fried mushrooms and onion back to the pan. Mix all the filling ingredients together!
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Now, it’s time to grate the potatoes. A key secret here is to grate one onion along with the potatoes; this clever trick prevents the potatoes from browning and infuses them with a subtle onion flavor.
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In this next crucial step, thoroughly remove all excess water from the grated potatoes to ensure the best possible texture.
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Take the butter and generously grease the inside of your baking pot to prepare it.
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Combine all the prepared ingredients into the greased pot and mix them thoroughly once more before baking.
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Place a bit of butter on top of the mixture and close the pot.
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Place the pot in the oven, preheated to 180 degrees Celsius, and bake for at least 50 minutes until golden brown.
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Your delicious babka is ready. Enjoy this traditional treat!
