Peel, wash and chop 1 onion, 100 grams of celeries, 200 grams of cauliflower. Mix with 2 tablespoons of oil, salt, chopped parsley greens and stew. Peel, wash and cut out the inner part of 8 potatoes. Fill them with the vegetable filling and boil in a vegetable broth until ready, having added 1 cup of tomato paste.
POTATO DUMPLINGS WITH SEMOLINA
Peel and grate 6 potatoes. Squeeze them and put on a plate, add the semolina made from 0,5 cup of semolina and 0,5 liter of milk and make dough. Form round cakes, put a filling prepared from fried wheat bread. Make dumplings, boil and serve with mushroom or sour cream sauce.
POTATO BALLS
Peel 10 big potatoes, cut out the inner part with a round spoon, pour in boiling salty water and boil over low heat a little. Filter the water, drain and serve the balls with butter and chopped greens. You can use balls as a garnish or serve them with meat and vegetables.
POTATOES WITH CHERRY-PLUMS
Chop and mix parsley, coriander, dill greens, chives and garlic. Pour in 0,5 cup of melted butter in a pan. Add big wedges of 10 potatoes, top with the greens and 200 grams of whole raw cherry-plums. Pour boiling salty water over it and boil until ready.
POTATOES WITH EGG-PLANTS AND PLUMS
Scald 4 egg-plants with boiling water, slice, put under a press to filter the water. Season with salt and pepper, roll in flour and fry in oil from both sides until light golden. Sort 1 cup of dried plums and wash them changing the water a few times. Put all the vegetables in a pan, dress with a red sauce; add parsley and fennel greens, salt, and sugar. Stir and boil for 1-2 minutes.
HALUŠKY
Boil and mash 10 potatoes. Add 2 tablespoons of flour, 2 egg yolks, 2 tablespoons of pork fat, stir and salt. Make halušky from the dough and boil them in salty water. Melt 100 grams of diced pork fat, take out the crisps. Fry the boiled halušky in the melted pork fat a little, mix with 5 tablespoons of grated cheese, add the crisps.
POTATO GOULASH
Drop 8 diced raw or a bit fried potatoes in the boiling water and bring to a boil. Add paprika, 1 chopped onion, sautéed in 1 tablespoon of tomato paste in advance, and boil. At the end of boiling dress the goulash with sautéed flour mixed with water.
POTATO BALLS IN A CHUVASH STYLE
Peel, wash, grate 10 potatoes quickly (to prevent them form blackening) and squeeze the juice a little. Add 0,5 cup of sifted wheat flour, 1 egg, salt and stir well. Form round cakes from the dough and put the filling on the middle of each. To make the filling dice 200 grams of salted pork fat, add 3 chopped onions, black ground pepper, salt and mix well. Seal the ends in the shape of balls. Boil in salty water with aroma bay leaves for 15-20 minutes. Put the balls on a colander to filter the water, fry in butter or in the oven.
POTATO BALLS WITH PLUMS
Grate 8 raw potatoes, filter the juice, add 8 tablespoons of flour, 1 egg, salt and make stiff dough like for vareniki. Make balls from the dough, stuff each ball with 1 plum without a pit, having rolled them in sugar in advance. Boil the balls in salty water. Dress with melted butter before serving.
POTATO DUMPLINGS IN A GERMAN STYLE
Peel, wash, grate and squeeze 5 potatoes. Put the squeezed potatoes on a plate, salt. Make toasts: dice 2 pieces of wheat bread and fry. Boil 4 cups of milk and boil 1 cup of semolina in it, add the potato mixture and stir.
Wet your hands in cold water and make dough. Knead it until it doesn’t stick to the plate. Make dumplings, fill them with the fried toasts and boil in salty water for 15-20 minutes. You can serve dumplings separately or with any fried dish with any sauce.