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Savanyu burgonyafozelek (sour potato)
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| Artist: |
_ |
| Categories: |
Eastern European, Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Potatoes | | | 1 ea Bay leaf | | 1/4
| tsp | Pepper, black | | 1
| tsp | Salt | | 3
| tbsp | Lard | | 3
| tbsp | Flour, all-purpose | | 1
| small | Onions, minced | | 1/4
| cup | Sour cream | | 1/2
| tbsp | Sugar, granulated | | 1
| tbsp | Parsley, minced | | 2
| tbsp | Vinegar |
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Procedures:
| 1 | Peel potatoes and cut into ? dice. | | 2 | Cook in 2 ?cups water with the bay leaf, pepper and salt until half done. | | 3 | Heat lard, brown flour and onion until medium golden in color. | | 4 | Add ?cup cold water and stir till smooth. | | 5 | Pour into the pot in which potatoes are cooking and cook over very low heat till potatoes are done. | | 6 | Stir every now and then. | | 7 | In a bowl mix well the sour cream, sugar, parsley and vinegar to taste. | | 8 | Pour into the potatoes, bring to a boil, and serve. | | 9 | Variation: substitute fresh marjoram for the parsley |
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