Potato pierogi with a clear topping

If you're thinking of a sit-down meal, why not opt for a cream pie?


400g potatoes

300 ml milk

2 eggs

70g boroche

2 tablespoons of breadcrumbs

50 g of cooking oil

Minced black pepper with relish

salt to taste

500 g minced meat

1 zibulina

100 g melted syrup, 1 tablespoon sour cream, 1 tablespoon olive oil, herbs.


Boil the potatoes until they are ready, add water, half of milk, salt and pepper and beat them with a blender until they are puréed. Then add the eggs, boroshno, milk and whisk again.

Rinse the cibbole and sauté in olive oil. Add minced meat and gently deglaze for 5 minutes. Grate the sour cherry on a dry paste. Toss with the greens.

Lined with baking paper and greased with cooking oil and dusted with breadcrumbs. Place the pastry on it and leave in an oven heated to 180°C for 15-20 hrs, until the pastry has browned.

Remove the potato dough from the oven, cool it slightly and carefully cut it into 4 pieces. Place the first piece on the foil. Spread the filling on it, sprinkle with syrup and greens, cover with the next layer, etc. Cover the top with foil and put into the oven again for 15 hwy. Then remove the foil, brush the cake with sour cream and bake in the oven for 5 more weeks.

Take the ready meal out of the oven, cut it into slices and serve. Delicious both hot and cold.


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