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Belarusian

Machanka

Non-vegetarian

Мачанка · Machanka

A rich Belarusian stew-sauce of pork and smoked sausage in a thick sour-cream gravy, made for dunking (machat') thin pancakes or draniki.

Machanka is a Belarusian stew, ready in about 1 hour 15 minutes and made with pork belly, pork shoulder and sour cream. It serves 5 and is rated easy to cook.

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Prep
15 min
Cook
1 h
Total
1 h 15 min
Serves
5
Level
Easy
Calories
516

Ingredients

5 servings

Equipment

Method

  1. Step 1

    Fry the pork belly (opens in a new tab) in a heavy pot until it renders its fat, then add the pork shoulder (opens in a new tab) and sausage and brown well.

  2. Step 2

    Add the onions (opens in a new tab) and cook until soft. Sprinkle over the flour and stir for a minute.

    • 6 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Pour in the water, add bay, salt and pepper (opens in a new tab), cover and simmer until the meat is tender.

    • 35 min
    • low heat

  4. Step 4

    Stir in the sour cream (opens in a new tab) and simmer gently for 5 minutes more until thick. Sprinkle with dill (opens in a new tab) and serve with thin pancakes or draniki for dipping.

    • 6 min
    • low heat

About this dish

Origin
Belarus · Well documentedMore food from Belarus
Dish
Dinner · Lunch · Breakfast · Stews & braises · Main courses · Sauces
Cooking method
Stewed, Pan-fried
Taste
rich, creamy, smoky, savoury
Diet
No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
One-pot
Cook more with
Pork belly · Pork shoulder · Sour cream · Kielbasa (smoked Polish sausage) · Onion · All-purpose flour
Techniques
Pan-frying · Simmering · Stewing

Allergens

  • Contains: Milkfrom sour cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Mustardfrom kielbasa (smoked polish sausage)
  • May contain: Sulphitesfrom kielbasa (smoked polish sausage)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

516 kcal per serving

Calculated

1 serving ≈ 318 g · recipe makes 5

Where the energy comes from

  • Protein 15%
  • Carbohydrate 7%
  • Fat 78%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy516 kcal162 kcal
Protein18.8 g5.9 g
Carbohydrate9.6 g3 g
Net carbohydrate8.7 g2.7 g
Sugars3.6 g1.1 g
Added sugars0 g0 g
Fibre0.9 g0.3 g
Fat44.4 g14 g
Saturated fat17.4 g5.5 g
Trans fat——
Cholesterol115 mg36 mg
Sodium672 mg211 mg
Salt equivalent1.7 g0.5 g
Vitamins & minerals per serving
Potassium
427 mg
Calcium
86 mg
Iron
1.4 mg
Magnesium
28 mg
Vitamin A (RAE)
64 µg
Vitamin C
4 mg
Vitamin D
—
Vitamin B12
1.3 µg
Folate (DFE)
25 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dill.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Boiling hard after the sour cream goes in, which splits the sauce.

Serve with

  • Traditionally eaten with thin pancakes (bliny) rolled and dipped into the sauce.

Food safety

  • Simmer until the pork is tender and cooked through.
  • Cool leftovers quickly (shallow containers) and refrigerate within 2 hours; reheat until piping hot (75 °C).

Storage

  • Refrigerate up to 3 days.

Reheating

  • Reheat gently without boiling, until steaming hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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