Soup dairy with potato trickled pastries

Way of preparation

Potatoes — 700 g, water — 250 g, milk — 750 g, butter — 25 g, salt.

To divide potatoes into two parts: to clean, grate, wring out one part, to weld other part in a peel, then
to clear and wipe hot. Both types of potatoes to connect, salt and mix. From the received weight to form round trickled pastries, to put them in the water intended for soup, to cook 5 — 10 min., to add salt, milk and to bring to boiling. When giving to put oil.  

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