Recipe for: Potato Babka with Dill (Polish Regional Cuisine) - photo 1
← Recipes

Recipe for: Potato Babka with Dill (Polish Regional Cuisine)

Regional Cuisine of Poland Main Dishes 60 min Medium 9 wyświetleń ~16.41 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional potato cake with dill is a hearty main dish originating from Polish rural cuisine. Made from raw potatoes, onions, eggs, and a small amount of flour, it has a crispy crust and a moist interior. The addition of fresh dill gives it a spring-like, slightly anise aroma that pairs perfectly with sour cream or crispy bacon bits. The cake works well as a lunch dish with a young cabbage salad or as a warm snack for family gatherings. Visually, it should have a golden, evenly baked surface, distinct layers of grated potato, and green strands of dill in the cross-section.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 8 szt. (~1200 g)
  • Onion 1 szt. (~150 g)
  • Chicken egg 3 szt. (~180 g)
  • Wheat flour 80 g
  • Potato flour 30 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Sour cream 150 g
💰 Szacowany koszt dania: ~16.41 PLN (4.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the potatoes with a brush under running water, peel them with a peeler. Peel the onion and cut it in half. Crack the eggs into a small bowl and lightly beat them with a fork. Set the oven to 200°C with the convection function or 220°C without convection (preheating takes about 10-15 minutes).

Ingredients: Onion
Use a cutting board and a sharp knife. Crack the eggs into a flat dish to make it easier to add them later. Preheat the oven so that the cake can go straight into the hot oven.

Potato dough

2

Grate the potatoes on a fine grater directly into a large bowl. If you have a food processor with a grater attachment, use it to speed up the process. Grate the onion on the same grater and add it to the potatoes. After grating, set the bowl aside for 2-3 minutes to allow the starch to start releasing.

Ingredients: Onion
Use a large metal or plastic bowl. If grating by hand is tiring, use a food processor with a grating disc. Be careful with your fingers - hold the vegetable by the shorter end.
3

After grating, transfer about half of the potato mixture onto a clean cheesecloth or kitchen towel. Squeeze and wring out as much liquid as possible over a large bowl – a clear, cloudy potato milk should flow out. Discard the drained liquid or use it in another recipe; the dry parts of the potato remain in the mixture.

Use gloves or a cloth to protect your hands. Draining is key: the mixture cannot be too watery, otherwise the cake will not bind properly. If the mixture is still very moist, drain it again.
4

To the drained mixture, add the beaten eggs, wheat flour, potato flour, finely chopped dill, salt, and pepper. Mix everything with a wooden spoon or by hand until the ingredients are combined – the mixture should be firm but slightly sticky. Taste the mixture (a small amount) and adjust the salt/pepper.

Ingredients: Wheat flour, Potato flour, Dill, Salt
Use a large bowl and a wooden spoon or disposable gloves. Do not knead for too long – just enough for the ingredients to combine. If the mixture is too runny, add 1-2 tablespoons of wheat flour.

Additions

5

If you are using bacon: cut the bacon into small cubes and fry in a dry pan for 4-6 minutes over medium heat until golden and crispy. Drain the fat and add the cracklings to the potato mixture (leave some fat for greasing the pan, if desired).

Ingredients: Smoked bacon, Rapeseed oil
The best pan is 24-26 cm for frying. Use a spatula to stir the cracklings. For the vegetarian version, omit the bacon.

Shaping and baking

6

Grease a bundt pan or a springform pan with a diameter of 20-22 cm with rapeseed oil and lightly dust with flour. Transfer the potato mixture to the pan, smooth the surface with a spoon, and gently press down. If you like, you can place a few pieces of butter on top (optional) or sprinkle with additional cracklings.

Ingredients: Rapeseed oil, Smoked bacon
Use a mold with a diameter of 20-22 cm or a loaf pan; if you are using a springform pan, line the bottom with parchment paper. Do not fill the mold to the brim – leave about a 1 cm margin.
7

Place the pan in the preheated oven. Bake at 200°C (fan oven 180°C) for 40–50 minutes. After about 25-30 minutes, check if the top is burning; if so, cover the pan with a piece of aluminum foil. The cake is ready when the top is golden and a toothpick inserted comes out dry or with a few moist crumbs.

Ingredients: Wheat flour
Use the middle rack of the oven. Check with a toothpick – if it comes out dry or with minimal crumbs, the batter is baked. Baking time depends on the depth of the pan.

Cooling and Slicing

8

Remove the cake from the oven and let it sit in the pan for 10 minutes so that the batter doesn't fall apart when removing it. After 10 minutes, transfer the cake to a wire rack to cool completely for another 10 minutes, then cut into portions with a sharp knife.

Use a metal cooling rack and a sharp knife. Removing too early may cause the cake to fall apart; wait at least 10 minutes.

Serving

9

Serve warm with a dollop of sour cream and sprinkled with fresh dill. If you used bacon, you can also top it with cracklings. A side of young cabbage salad or pickled cucumber works well.

Ingredients: sour cream, Dill, Smoked bacon
Use a flat dinner plate with a diameter of 24-26 cm. You can also add sour cream for a refreshing taste or natural yogurt.

Fun Fact

💡

Potato babka originates from peasant cuisine, where potatoes were a staple. In different regions of Poland, it is known by names such as 'baked potato pancakes' or 'potato can' and is served both on ordinary days and on special occasions.

Best for

rodzinny obiad majówka świąteczne spotkanie

Tips

🍽️ Serving

Serve the cake immediately after a slight cooling to maintain its crispy crust. For a flavor contrast, add sour cream with garlic or dill sauce. It pairs wonderfully with a young cabbage salad, pickled cucumber, or stewed carrots.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. To reheat, warm in the oven at 170°C for 8-10 minutes, which will restore crispness. Repeated reheating in the microwave is not recommended (it loses its texture).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Minced eggs in tomato sauce 60 min

Minced eggs in tomato sauce

Main Dishes
Mushroom, spelt, and sauerkraut casserole 90 min

Mushroom, spelt, and sauerkraut casserole

5.0 Main dishes
Carrots with Peas Warm 20 min

Carrots with Peas Warm

Main Dishes
Asparagus and Cottage Cheese Frittata 50 min

Asparagus and Cottage Cheese Frittata

Breakfasts for Kids
Chicken breasts in yogurt marinade with rhubarb glaze, pearl barley and asparagus 90 min

Chicken breasts in yogurt marinade with rh...

May Day
Marinated pork loin in a spring marinade with bulgur 120 min

Marinated pork loin in a spring marinade w...

Main dishes

Recipe Categories

Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Reklama