Katya Hladkaya
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Kishka is a dish from Belarusian national cuisine that consists of a pork’s gut stuffed with potatoes and some slices of bacon. It is widely believed that this dish came into the territory of the modern Belarus around the 19th century – together with the increase in the popularity of potatoes.
Though in reality, dishes made from the baked pork’s gut have a much longer history, and it seems that they first appeared in the early Middle Ages, in the times of the Grand Duchy of Lithuania – the ancient Belarusian state, which was one of the largest of its kind in Europe. This particular version of the dish is now considered to be a classic version of that same traditional meal, although it re-appeared in our cuisine fairly recently.
What do we need to cook the traditional Belarusian Kishka?
- potatoes, 1.5-2 kg
- pork gut, approximately 50 cm
- bacon, 200 g
- big fat or vegetable oil
- rye flour, 50-100 g
- salt
- ground pepper
- sour cream, 200-400 g
- dill, 1 bunch
- garlic, 3-4 cloves
- 1 medium-sized onion
How to prepare the traditional Belarusian Kishka?
Grate the potatoes and the onion, and chop the bacon into small cubes. Mix all the ingredients together then add the flour and the salt. Next, add some ground pepper and garlic to make the stuffing a little bit spicy.
Now take out the pork gut and fill it up with the pre-made stuffing. When you’re doing the filling, make sure that the “sausage” is prepared in a uniform manner and is not too thick.
Next, place the stuffed gut onto a baking pan, smeared with greased pork fat or a vegetable oil, and bake in the oven at 170°C, until it’s well-done and crispy. Normally, Kishka is ready after about 30-40 minutes, depending on its size.
Once the Kishka is finally ready – set it on a plate, and garnish it with some sliced tomatoes and greens. Pickles or sauerkraut also make a perfect complement to this meal.
Belarusians eat Kishka with milk or kefir. Well roasted Kishka, with a crispy crust, also perfectly combines with kvass or beer.
Bon Appetit!
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