Machanka (Pork Stew in Sour Cream Gravy)
The Quirky Foodster Team
Ingredients
- Pork shoulder, cut into small pieces — 400 g (14.1 oz)
- Smoked bacon, diced — 150 g (5.3 oz)
- Pork sausage, sliced — 150 g (5.3 oz)
- Large Onion, chopped — 1
- Plain flour — 2 tbsp
- Pork or beef stock — 500 ml (2 cups)
- Sour cream — 200 g (7.1 oz)
- Garlic, minced — 2 cloves
- leaf Bay leaf
- Salt and pepper, to taste — pinch
Method
- Brown the pork pieces, bacon and sausage in a large pot over medium-high heat until well coloured, about 8 minutes.
- Add the onion and cook for 5 minutes until softened.
- Sprinkle over the flour and stir for 1 minute to coat the meat.
- Gradually pour in the stock, stirring constantly to avoid lumps, and add the bay leaf.
- Reduce heat and simmer, partially covered, for 40 minutes until the pork is tender.
- Stir in the sour cream and garlic, and simmer gently for a further 5 minutes without boiling hard.
- Season to taste and serve hot with draniki or bliny for dipping.
Introduction: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the most recognisably Belarusian mains on any traditional table.
Cultural Background: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the most recognisably Belarusian mains on any traditional table. Its name comes from the verb ‘to dip’, reflecting the classic way of eating it: tearing off pieces of draniki or bliny and dipping them straight into the pot of gravy rather than eating it as a conventional soup.
Tips: Add the sour cream only at the end and keep the heat low to prevent it from curdling. Browning the meat well before adding liquid builds a deeper flavour base.
Variations: A vegetarian version can be made using mixed mushrooms and smoked plant-based sausage in place of the meats and using vegetable stock. Some regions add a splash of beer for extra depth, closer to the related dish vereshchaka.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Reheat gently on the stove over low heat, stirring often, without letting it boil.
Nutrition: Approx. per serving: 420 kcal · Protein 26g · Carbs 8g · Fat 30g
FAQs:
Q: What is machanka traditionally eaten with?
A: It’s traditionally eaten with draniki or bliny, used to scoop and dip into the gravy rather than served over rice or bread.
Q: Is machanka the same as vereshchaka?
A: They’re closely related but distinct — vereshchaka traditionally includes beer or kvass in the sauce, while machanka relies on sour cream.
- Pork shoulder, cut into small pieces — 400 g (14.1 oz)
- Smoked bacon, diced — 150 g (5.3 oz)
- Pork sausage, sliced — 150 g (5.3 oz)
- Large Onion, chopped — 1
- Plain flour — 2 tbsp
- Pork or beef stock — 500 ml (2 cups)
- Sour cream — 200 g (7.1 oz)
- Garlic, minced — 2 cloves
- leaf Bay leaf
- Salt and pepper, to taste — pinch
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