Belarusian Potato Babka
A baked grated-potato pudding that's one of Belarus's oldest and most everyday dishes, built on the same finely grated raw potato base as the country's draniki pancakes but baked low and slow into a dense, custardy loaf instead of fried into crisp cakes. Real babka relies on the raw potato's own starch to bind and set as it bakes — reaching for extra flour or eggs to firm it up is a common modern shortcut that dilutes the dish's defining dense, silky texture. Diced smoked bacon or pork is a traditional addition, though a plain version is equally authentic.
Meat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 kg potatoes, peeled
- 1 onion
- 150g smoked bacon or pork, diced (optional)
- 2 tbsp sour cream
- Salt and pepper
- Butter or oil, for the dish
Steps
- Finely grate the potatoes and onion, and drain off excess liquid.
- If using, lightly render the diced bacon or pork in a pan.
- Mix the grated potato and onion with the sour cream, salt, pepper, and the bacon if using.
- Pour into a well-greased baking dish or individual clay pots.
- Bake at 180°C (350°F) for 50-60 minutes, until deeply golden on top and set through.