Materials about Kobrin district: National kitchen

Soup potato with trickled pastries and fat

Way of preparation

Potatoes — 600 g, carrots — 80 g, onion — 80 g, fat — 40 g. Trickled pastries: wheat flour — 120 g, butter — 15 g, egg — 1 piece, water — 200 g.

From water, wheat flour, eggs and oil to knead stiff dough, to roll in thin plaits and to cut in small cubes. To put potatoes and trickled pastries in the boiling broth. In 5 min. prior to the end of thermal treatment to put the onions and carrots browned on fat in soup.  

List of recipes