Chicken and Potato Recipe

Belyashi with potatoes can be cooked on yeast or yeast-free dough. Fry them in a large amount of vegetable oil.
belyashi with potatoes
Belyashi with potatoes should be served with homemade sauce
Photo: Getty
  • Servings:
  • Preparation time:40 minutes
  • Cooking time:15 minutes

Recipe for whipping potatoes on kefir and soda

Take the mashed potatoes with fried onions as a filling. To vary the recipe to the potato, you can add minced meat or mushrooms.


  1. Heat kefir to room temperature. Add soda and let stand 5 minutes.
  2. Pour salt, sugar and flour. Knead the dough. Let him rest for 30 minutes.
  3. Boil potatoes and ceiling. Fry the onion and add to the ready mashed potatoes. You can pour a little milk into the mass to make it more uniform. Pour salt and pepper.
  4. Divide the dough into 6 parts, roll the circles and place in the center of each filling. Wrap the potatoes so that there is a hole in the center.
  5. Fry the belyashi on both sides until golden brown.

Serve hot.

Belyashi with potatoes on yeast dough


  • 0.5 kg of flour;
  • 250 ml of water;
  • 100 g of sugar;
  • 100 g margarine;
  • 50 g butter;
  • 25 g yeast;
  • 300 grams of potatoes;
  • 100 g of bacon;
  • bulb;
  • 15 g of salt;
  • cooking oil for frying.

From this amount of ingredients you get more than 20 whiteies. Instead of water, you can take warm milk.


  1. Boil the potatoes, drain the water, add a piece of butter and ceiling the mass. You can pour chopped greens. Then the filling will be fragrant and more appetizing.
  2. Pound the yeast with sugar. Add a soft room temperature margarine to them. Continue to rub.
  3. Pour in warm water, add flour and salt. Knead the dough, it should be elastic, stick off your hands. Allow it to lie down for 30 minutes, so that it increases 2 times. Stir it again and leave for 10 minutes.
  4. Put the pieces of bacon on a hot frying pan, wait until they begin to drown. Fry the onion, add it to the potatoes.
  5. Roll the balls of the same diameter from the test, roll them. Put potato stuffing in the center. Form the whites at your discretion, but in the center it is desirable to leave a small hole.Give the flour product a flat shape.
  6. Fry the belyashi on both sides until golden brown.

Throw the product into a colander to make a stack of excess fat. Use them as a separate dish or use instead of bread for the first dishes.

Belyashi can be roasted in a slow cooker or baked in the oven. In the latter case, they are less calorie.

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