Boil the potatoes in a slightly salted water, dry and
mash. Cut the salted pork fat into small pieces, brown
with onion and mix with mashed potatoes. Serve with greens.
Boil the potatoes, mash adding hot milk, butter and
eggs. Transfer half of mashed potatoes to a frying-pan
greased with fat. Cover with meat stuffing mixed with
browned onions and on top put a layer of the remaining
potatoes. Smooth the mixture, cover with whipped eggs
and bake.
Boil the potatoes and prepare a sticky millet porridge.
Mash the potatoes, add the millet porridge, butter, eggs,
salt, browned onions and mix thoroughly. Put the mixture
in a hot skillet greased with fat, smooth, brush the top
with sour cream and bake.
POTATO BABKA (PUDDING) WITH PORK IN A STONEWARE POT
Grate the peeled raw potatoes, add the flour, salt,
ground pepper, fried pieces of pork and onion. Mix the
ingredients thoroughly, place in a greased stoneware pot
and bake.
Grate the raw potatoes, combine with flour and add the
salt. Blanch the cleaned mushrooms, wash, boil and brown
together with onion. Lay half the potato mixture in a
greased skillet, then the layer of mushrooms with onions
and the remaining potatoes placed on top. Smooth the surface
of the potato babka, brush it with sour cream and bake.
Serve with butter or sour cream.
KOMES (POTATO BALLS, AN OLD DISH)
12 potatoes, 200 g salted pork fat, 2 onions, salt.
Boil the peeled potatoes in salted water and mash. Brown
the finely cut pieces of salted pork fat together with
onion to a golden colour and mix together with the potatoes.
Divide the mixture into small round balls (komes), brown
on a greased griddle and bake in oven.
TARKAVANKA (AN OLD DISH)
10 potatoes, 150 g salted pork fat, 2 onions, 70
g dried apples, pepper, salt.
Peel the raw potatoes, grate, add the salt, pepper,
slightly browned small pieces of salted pork fat and onion,
mix with washed in hot water apples, put into a stoneware
pot and bake. Serve with butter and milk.
DRANIKl (POTATO PANCAKES, AN OLD DISH) WITH CRACKLINGS
Grate the raw potatoes, add wheat-flour, salt and mix.
Fry like pancakes in a very hot frying-pan with butter.
Serve the draniki with salted pork fat cracklings which
are cooked as follows: slice the salted pork fat and fry
over a slow fire until melting, then add the chopped onions
and fry until a golden colour.
KAЈDUNY (AN OLD DISH)
18 raw potatoes, 3 boiled potatoes, 200 g pork, 3-4
tblsps vegetable oil, 100 g lard, 1 onion, 3 tblsps sour
cream, salt.
Shred the raw potatoes and wring out. Combine with mashed
potatoes, adding some salt. Shape the mixture into flat
cakes, stuff with minced meat and fry in vegetable oil.
Then transfer the kaіduny to a pot, cover with gravy made
from onions and sour cream fried in lard. Place in oven
and heat well.
Wash the potatoes and carrot, boil them and shred on
a shredder. Boil the mushrooms in a slightly salted water,
drain and mince. Combine the ingredients and add the eggs,
minced parsley greens, salt and pepper to taste. Mix well,
shape the mixture into cutlets, roll in flour, brush with
egging and fry.
Boil the potatoes, peel them and shred. Boil the rice.
Fry the minced onions and shredded carrot until soft.
Mix the ingredients, add the minced parsley greens, salt
and pepper to taste. Mix thoroughly and set aside for
half an hour. Shape the mixture into cutlets, roll in
flour, brush with egging and then roll in bread crumbs.
Pry the cutlets until a golden colour in the great amount
of fat. Serve with milk sauce.
Shred the raw potatoes, wring out, add the flour, salt,
pepper, eggs and mix. Shape the potato mixture into flat
cakes. Place them in a heated skillet, put the stuffing
on each flat cake and cover with potato mixture. Pry from
both sides until a golden brown colour. Place in oven
for some time.
Sort the dried mushrooms, wash thoroughly and soak in
cold water for 3-4 hours. Wash the soaked mushrooms once
again and boil in the water in which they have being soaked
for 1-1.5 hours. Take out the boiled mushrooms from the
stock, wash and mince finely. Add the fried onions, mushroom
stock and mix.
Meat stuffing: 400 g pork, 2 onions, 1 tblsp butter, onions
browned in butter, salt, pepper. All the ingredients should
be mixed.
Fish stuffing: 300 g fish fillet, 2 onions, 1 egg, 2 tblsps
butter, pepper, salt.
Put the fish fillet through a mincer and fry. Saute the shredded onions. Mix the ingredients, add the minced eggs, pepper and salt.
For stuffing: 400 g pork, 4 cloves garlic, pepper, salt.
Grate the raw potatoes and add the salt. Place the mixture in a very hot griddle and fry on both sides. Transfer the ready aіaddzi to a saucepan greased with fat and alternate them with layers of pork forcement seasoned with salt, pepper and finely minced garlic. Then put the aіaddzi in oven for 15 to 20 minutes.
POTATOES BAKED WITH MUSHROOMS AND TOMATOES
4 potatoes, 100 g field mushrooms, 2 tblsps minced parsley, 4 tomatoes, 3 eggs, 6 tblsps meat stock, fat, salt.
Peel the potatoes, cut into chunks and boil in salted water for 10 minutes. Then drain water off and transfer the potatoes to a buttered griddle. Saute the minced mushrooms and parsley and put the mixture over the potatoes. Scald the tomatoes, remove the skin, slice them, remove the core and put on top. Mix the eggs with meat stock and pour onto the griddle. Bake in oven for 20 minutes.
Cut the raw peeled potatoes into rings, add the salt and saute in butter. Prepare the vegetable marrows in the same way. Put the layers of potatoes and vegetable marrows in a buttered griddle, pour over with slightly salted sour cream, dust with shredded cheese and put in oven for half an hour.
Grate the potatoes, pour the liquid off, add the cottage cheese, salt and mix. Put the mixture in a buttered skillet and transfer it to an oven for baking.
Cut the prepared bulbianka into pieces and pour over with melted butter mixed with sour cream.
Mince the onion and saute in butter slightly. Mash the boiled potatoes, add milk, eggs, shredded cheese, flour, onion and butter. Mix everything and transfer to a deep skillet greased with butter. Smooth the mixture, sprinkle with butter and bake in oven. Serve the bulbianka with sour cream.
Grate the raw potatoes, combine with flour, egg, salt and mix finely. Divide the mixture into small balls, put into boiling water and boil for 10 minutes. Then drain water off, season the mixture with butter and cook over a slow fire.
Boil the peeled potatoes and mash while hot. Then cool slightly, combine with egg, milk, flour, shredded cheese and shape into balls. Transfer the potato balls to a stoneware, add the salted pork fat cut into chunks and sauteed with onion, and bake in oven.
For stuffing: 400 g pork, 2 onions, 1 tblsp butter, pepper, salt.
Grate the raw potatoes, squeeze dry, add the eggs, salt, and mix. Shape the mixture into small balls, fill them with meat stuffing, roll in flour dip in the beaten egg, then toss in bread crumbs and fry slightly. Transfer to a pot, pour over with melted fat and stew until done. Pour oven with sour cream before serving.
Peel the potatoes and boil, then dry slightly, mash, combine with flour, egg and salt. Shape the mixture into flat cakes with small deepenings. Fill the deepenings with cottage cheese stuffing, dip in the beaten egg and bake in oven.
STUFFED BULBIANIKI
8 potatoes, 2 eggs, 2 tblsps flour, fat, salt.
Combine the boiled, mashed and cooled potatoes with eggs, flour and salt and mix finely. Shape the mixture into flat cakes. Put the stuffing in the middle of each flat cake and roll into sausages, then dip in the beaten egg and bake in oven.
Cabbage and meat stuffing: 200 g fresh cabbage, 2 tblsps fat, 200 g pork put through a mincer, 1 onion.
Cut the cabbage finely, scald, drain in a colander, wring out and saute. Combine the minced pork with onion, mix and saute. Mix the cabbage and mince, add the salt and pepper.
Cabbage and onion stuffing: 200 g fresh cabbage, 2 onions, 2 tblsps fat, 100 g salted pork fat.
Prepare the cabbage as described above. Cut the salted pork fat into small chunks. Saute the minced onion. Mix everything and add the salt and pepper.
Mushroom and onion stuff ing: 20 g dried (40 g boiled) mushrooms, 1 onion, 100 g salted pork fat.
Boil the mushrooms (dried mushrooms should be soaked beforehand), mince them and fry with salted pork fat and onion.
Wash the fresh mushrooms, cut up, fry in butter and pour over with sour cream sauce. Peel the raw potatoes, cut into large pieces and fry with onion. Then mix everything, put into a stoneware pot, dust with minced garlic and stew in oven until done.
For stuffing: 400 g beef, 1 onion, 1 tblsp pork fat, salt.
Peel the potatoes and scoop out the middle. Put the beef through a mincer, mix with browned onion and add the salt.
POTATOES STUFFED WITH LIVER
12 potatoes, 2 cupful sour cream sauce with onion, salt.
For stuffing: 400 g liver, 40 g salted pork fat, 1 onion, salt.
Boil the potatoes in their skins, peel and scoop out the middles. Slice the liver into thin bars, the onion in half rings and the salted pork fat into small cubes. Saute the ingredients, mix, add the salt and fill the hollowed potatoes with the stuffing. Then pour over sour cream sauce with onion mixed in and stew over a slow heat until done.
Boil the fresh mushrooms. Cut the potatoes into cubes, fry until half done and combine with mushrooms. Add the browned onions, some flour, salt, pepper to taste and sour cream, then mix everything and put to stew in oven for 5 to 10 minutes.
