Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)

Category: Bakery products
Kitchen: Russian
Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)

Ingredients

Yeast dough
Flour 500 g
Pressed yeast 8 g
Salt 1 tsp
Granulated sugar 1 tbsp. l.
Curdled milk 250 ml
Butter 30 g
Rye dough for liquid troughs
Rye flour 300 g
Curdled milk 150 ml
Salt 1 tsp
Baking powder half a spoon
Vegetable oil 1 tbsp. l.

Cooking method

  • Yeast dough - knead in a safe way. Let it come up - from 1 hour to 3, depending on the yeast. The dough should not be thick.
  • Then we pinch off small pieces from the dough, roll them out or stretch them with our hands, we don’t make any special grooves, we lay them out in molds - I had disposable ones, 15 cm in diameter. We leave it for an hour.
  • Filling - for village shanegs butter or salted sour cream - apply in a layer to the entire surface, leaving a small edge.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • With potatoes and oatmeal - mnem the boiled potatoes, cool. We spread the dough cakes on top, spreading almost over the entire surface, smear with salted sour cream and sprinkle with oatmeal on top. We do not make the sides.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • With fresh lingonberries - we put the dough in the mold, making the sides. Put lingonberries inside the cake, sprinkle with granulated sugar.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • Following local traditions, we make the dough as thin as possible, and we do not regret the filling - the parent peoples have always had enough raw materials for the filling - mushrooms, berries, fish, and flour is not always in excess, and even then, more rye and oatmeal.
  • We bake shangi in an oven preheated to 200 degrees, after 15 minutes we reduce T and bake until tender.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate) Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • Shangs are liquid.
  • From rye flour, yogurt, salt and baking powder, knead the dough, not very steep, about the same as on kefir for khachapuri. We put it in a cool place (refrigerator) for an hour.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • Then we separate the dough pieces of about 50 g each, roll the balls and roll them into a circle 6-7 mm thick. We make three cuts on the surface - not to the very edge,
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • bake in a pan on both sides with a small amount of oil.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • I still have rye dough, and the potatoes in the fridge got bored - I mixed the potatoes with herbs, made a rye gate, baked for the company.
  • Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)
  • Shangi is the most popular bakery product of the Russian North. No wonder the northerners are called shanezhniki. Previously, they baked in every hut, now they are sold in every shop in cities and villages. They are baked in small bakeries.
  • The name was borrowed by the Slavic population of the Russian North from the aboriginal Finnish tribes.

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Rustic shangi with potatoes and oatmeal, with lingonberries and bulk (and also a gate)

Myrtle
Maria, what a beauty!!! : rose: I will definitely try to cook, these shangs are very tasty!
Valkyr
Yes, delicious! And to do it quickly and easily.
Sonadora
Mariawhat a beauty! Probably very tasty with lingonberries, you can eat your mind.
Valkyr
Yes, yes, yes, Manechka! With lingonberries, especially almost only collected in the Ustyansky district - not by ourselves, we were without suitable shoes, but by local residents, well, we drove the night, and then we put it into action!
Gala
And I liked the lingonberry
Trishka
What variety and splendor is the ease of manufacture!
Took it in, with the hope of repeating!
Thanks for the beauty !
Valkyr
Galina, yes, with lingonberries - mortality!

Ksyusha, however, cooking is easy. Mother and me ( mother-in-law!) I was glad that these very shangs are sold everywhere in local shops, they are quickly sold out by the local population. True, they have not seen it with berries. Locals willingly collect berries in the forests and hand them over to procurement points at an adequate price.

Trishka
Quote: Valkyr
local population.
It, the local population, seems to have grown lazy, do not bake themselves ...
Valkyr
Yes, no, not lazy. There is no gas there, stove heating is in many villages, not to mention the villages. But we tried local pastries - mostly completely feng shui. Livestock is almost never kept - there are large farms, milk is sold well.
Trishka
Quote: Valkyr
stove heating
..... 21st century in the yard ...
Valkyr
Dak Ustyansky timber industry complex - it seems like it is cheaper to use firewood than to haul a gas pipeline. And why be surprised - in the suburbs, 40 km from the Moscow Ring Road - there is no gas! And the light is intermittent ...

but they have their own bathhouses, almost in every family! Like Saturday, the smoke is like a rocker!
Trishka
Eh, bathhouse ...
Swetie
Masha, shanezhki - super. I'll take it for myself, with lingonberries, it must be complete mortality
Valkyr
swetie, yes, complete!
N @ dezhd @
Valkyr, Maria, in the Urals, the shangis are highly respected! I always do it with potatoes or sour cream. I'll try yours too, very tasty photos
Valkyr
N @ dezhd @, I think that there is no fundamental difference between the Ural and the northern ones. The "correct" sides are not made, if only not with a liquid filling.

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