Mama Lyd Sourdough

Machanka is a traditional Belarusian dish known for its rich, savory flavors and deeply comforting nature. It’s best described as a thick, meaty pork stew or sauce, often served alongside fluffy pancakes (blini or draniki) for dipping. I decided to pair mine with Draniki!)

The dish is made by slowly cooking pork cuts such as ribs, sausage, or bacon until tender, then simmering them in a creamy, flavorful sauce. The sauce is typically thickened with flour and enriched with ingredients like onions, garlic, and sometimes sour cream or milk, giving machanka its signature velvety texture. The result is a hearty, spoon-coating gravy packed with smoky, savory depth.

Rather than pouring the sauce over bread or pancakes, machanka is traditionally served as a dip, making it a communal and cozy meal meant to be enjoyed slowly. Each bite balances rich pork flavor with the soft, slightly sweet pancakes, creating a satisfying contrast.

I want to add that this recipe (along with all my recipes) may not be authentic, but I do my best with what I can get ahold of!

Machanka (Belarus)

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Ingredients Method

Ingredients

  

• 2-3 Smoked pork sausage (I used brats)
• 1lb Beef Brisket (I used corned beef brisket)
• salt and pepper
• 1/2 Chopped onion
• 200 g sour cream
• 2 tbsp flour
• 1 cup water
• 1 bay leaf

Method

 

1. Slice the brisket into thick slices and cut sausage into 1.5in pieces
2. Fry sausage and brisket in a skillet with some olive oil then add the onion and season salt and pepper. Cook until the meat is cooked through.
3. In a bowl, whisk together the sour cream, flour and water until no lumps.
4. Once meat is cooked, pour the sour cream liquid in and stir, add bay leaf and stir, stir occasionally until thickened. Remove bay leaf. Enjoy with Draniki!