Traditional Russian cuisine has been enriched by many recipes borrowed from other nations. They have become familiar in our menu. One of them is hitchines with cheese and potatoes.

Classic huts with cheese and potatoes

This dish came to us from the Karachay-Balkarian cuisine. Thin cakes stuffed with potatoes, cheese and herbs are fried in oil or just in a dry frying pan. Here they are prepared in every house and served, cutting the stack crosswise, hence the name: in Balkarian hich - cross.

Ingredients:

  • one glass of fat yogurt, and preferably yogurt and water, in the homeland of the Khichin they are made from ayran, which is not diluted with water;
  • a teaspoon of salt and soda;
  • about 4 cups flour.

Ingredients for the filling:

  • per kilogram of cheese, better than home and potatoes, in uniform;
  • approximately 100 g butter.

How to cook:

  1. To prepare the dough, add kefir and water, salt and soda to the mixture, mix. Pour the sifted flour in portions, first kneading the dough with a fork, and then with your hands. It should be soft, elastic, not stick to the hands. He needs to rest for about half an hour.
  2. Boil potatoes and cook mashed potatoes. But for a classic dish, the filling is made from jacket-boiled potatoes, passed through a meat grinder or grated with large holes. Also three and cheese. If you want at this stage, you can add chopped greens. Mix the filling well and make apple-sized balls out of it.
  3. We divide the rested dough into balls two times smaller than the filling. We stretch them into a cake, put a ball of filling in the middle and, gently stretching the edges, make a round pie, pinching the edges.
  4. We lay it on a table sprinkled with flour, presses it first with the palm of our hand, then rolls it with a rolling pin until the thickness of the cake reaches half a centimeter.
  5. Khichin is fried in a dry cast-iron pan, and it is convenient to do this in dishes with Teflon coating. Cooking time is approximately 2 minutes on each side.

We thoroughly coat the finished cake with butter.

From yeast dough with herbs

To prepare 10 hrychin you will need:

  • 280 g of milk, which is diluted with 150 g of water;
  • 8 g of yeast;
  • 5 tablespoons of lean refined oil;
  • Art. a spoonful of sugar;
  • 2 teaspoons of salt;
  • approximately 650 g of flour;
  • 500 g of potatoes and Adyghe cheese;
  • two bunches of any greenery.

Add salt and pepper to taste.

How to cook:

  1. We revive the yeast by stirring them in 150 g of warm water. For their activity, be sure to add all the sugar to it.
  2. As soon as the mixture begins to bubble, stir it with warm milk, add part of the sifted flour, butter and the rest of the flour. For the dough to rise well and be airy, it must be kneaded for at least 15 minutes.
  3. Let him rise.
  4. During this time, we prepare the filling: mix grated boiled potatoes, cheese and chopped herbs. Season with salt and pepper.
  5. We roll 10 balls from the filling. Divide the dough into 10 parts. Blend them well in flour and spread them into a cake, on which we put the filling. We wrap the edges of the cake so that it turns into a bun, pinching the edges well.
  6. Once again, we dust the cake with flour and roll it well, trying not to tear the filling out.
  7. Fry in a dry pan for about 2 minutes on each side. If the hychin is swollen, it must be carefully pierced with a fork.
  8. We grease finished products with butter.

With the addition of meat to the filling

This dish is made from unleavened dough.

For him we take:

  • 200 ml of water;
  • 1/4 teaspoon of salt;
  • 2 to 3 cups flour.

Ingredients for the filling:

  • 200 g of minced meat and raw potatoes;
  • a bunch of green onions;
  • butter for frying.

Salt and pepper are added to taste.

How to cook:

  1. Knead the dough from all the ingredients, put it in a plastic bag and place in the refrigerator.
  2. For the filling, three on a coarse grater raw potatoes and finely chop the green onions. Mix it all with minced meat, salt.
  3. We divide the dough into three parts and roll them into cakes, lay out the filling. We collect and pinch the edges in the center. We turn the resulting product with a seam down and carefully roll it to a thickness of not more than 1 cm.
  4. Fry in butter for 3-5 minutes on each side.

Karachaevsky hitchines with potatoes and cheese

For them, knead a fresh dough without adding soda.

Ingredients:

  • 2 cups kefir;
  • about 700 g of flour;
  • a pinch of salt;
  • 400 g of potatoes and cottage cheese, can be feta;
  • butter for frying.

How to cook:

  1. Knead the dough and let it rest. Boiled in their jacket potatoes we grate, chop the cheese and mix it with potatoes.
  2. Divide the filling into 6 parts and roll 6 balls.
  3. Roll out 6 cakes, in the center of which we place balls. We collect the dough, enveloping the filling, and pinch.
  4. We roll the Karachaevsky hitch to a thickness of half a centimeter. Fry them in oil until golden brown.

A simple recipe in a pan

Cottage cheese is added to the filling for this dish.

Ingredients:

  • 200 g of cottage cheese;
  • three jacket-boiled potatoes;
  • 1 bunch of dill;
  • a glass of kefir and water;
  • about 5 glasses of flour;
  • a large pinch of salt;
  • butter for greasing hychinov and vegetable - for frying.

How to cook:

  1. Knead the dough out of water, kefir, flour and salt. We knock it out several times, throwing it on the table with effort. Let’s rest for about a third of the hour.
  2. Three warm potatoes, mix it with cottage cheese and chopped dill, salt to taste.
  3. Divide the dough and filling into 10 servings. We form hichyns in the same way as in the previous recipe.
  4. Fry in vegetable oil, and then grease with butter.

How to cook on kefir

Products on kefir are more tender.

Ingredients:

  • egg;
  • 400 ml of kefir or yogurt;
  • a teaspoon of salt;
  • half a teaspoon of soda;
  • 20 g of softened butter;
  • 0.5 kg of Adyghe cheese or any other rennet and potato; butter for lubrication.

How to cook:

  1. Knead the dough on yogurt with the addition of eggs and butter, let it stand for 20 minutes.
  2. Three boiled potatoes, cheese, mix, if necessary, salt.
  3. Divide the filling and dough into 10 parts.
  4. Roll out the cakes and form the hitch, as in the previous recipe.
  5. Fry in a dry pan and grease with butter, stacking in a pile.

Balkarian huts with potatoes and cheese

For Balkarian hichina potatoes are taken 2 times more than cheese. Knead the dough in water in half with kefir or just in water.

Ingredients:

  • half a glass of kefir and water;
  • a pinch of soda;
  • a teaspoon of salt;
  • about 3 cups flour.

The filling can be made from grated boiled potatoes and cheese or from minced meat.

How to cook:

  1. Knead the dough and let it rest for half an hour. We cook any filling. For hichin with cheese and potatoes, 250 g of one and 0.5 kg of the second component will be required.
  2. Divide the dough and the filling into equal parts.
  3. We form hichin as in the previous recipe.
  4. Balkar huts are fried only in a dry frying pan, then they are generously greased with oil.

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