Peel and grate 5 raw potatoes. Boil the same amount of potatoes with their skin on. Peel, mash, mix all the ingredients and roll out in the shape of round cakes. Make minced meat from 400 grams of boiled meat and 1 fried onion. Put the filling on the cakes, seal and boil them in salty water until ready. Serve with fried salty pork fat.
GRATED POTATO DUMPLINGS WITH CEREALS
Peel and grate 10 raw potatoes, filter the juice, add cereals made from 1 cup of peeled barley, salt, make dough and form round dumplings. Boil them in salty water for 20-30 minutes. Dress with fat and fried onions or melted butter and sour cream before serving. You can cut the boiled dumplings into pieces and fry in grease.
POTATOES IN AN EASTERN STYLE
Chop 3 onions, put them in a pan and stew well with butter. Add 8 potatoes peeled, washed and cut into pieces in advance. Add water so that it covers the potatoes. Boil.
FITKA
Peel, wash, chop and boil 2 carrots, 1 parsley root and 1 celery root. Add 10 potatoes peeled and cut into small pieces in advance, salt at the end of boiling. Filter some of the water, grate the potatoes and vegetables, add 3 tablespoons of flour, a little filtered broth and bring to a boil. Dress with pork crisps or fried beef before serving.
POTATO DOUGH BALLS
Boil, cool and mash 10 potatoes with 500 grams of cottage cheese. Mix the ingredients, add 2 eggs and enough flour to make medium stiff dough. Make dough balls and boil them in salty water. Dress with melted butter before serving.
STEWED POTATOES IN A FRENCH STYLE
Peel and cut 10 potatoes into small pieces. Add 1 teaspoon of caraway, 1 wedge of crushed garlic, pepper, salt and stir. Cut 150 grams of salted pork fat into pieces and fry with 2 onions, sliced in semi-circles. Put all the ingredients in a pan, add ½ cup of broth and stew until ready.
STEWED POTATOES WITH HEART AND LIGHTS
Boil lights, 1 heart and 1 carrot in salty water. Cut them into pieces, fry with 2 onions. Place them in the same broth with 8 raw potatoes peeled and cut in advance, cover with a lid and stew. At the end of stewing add 1 tablespoon of vinegar, 2 tablespoons of fried brown bread-crumbs, salt to taste and stir.
POTATOES WITH KIDNEY BEANS
Boil 1 cup of kidney beans. Boil 6 peeled potatoes separately. Cut them into pieces, fry and mix with the kidney beans. Add 4 tablespoons of sour cream, 1 onion, chopped and fried in advance, 4 tablespoons of tomato paste, 2 tablespoons of butter, pepper, salt, and stir one more time. Cover the pan with a lid and stew over low heat until ready.
POTATOES IN A GEORGIAN STYLE
Peel and cut 6 potatoes into wedges. Put them in a pan, add 2 chopped onions and stew in melted butter. In a separate pan stew 500 grams of sliced egg-plants, add 5 cloves of garlic, 3 peeled tomatoes, salt, a little water and boil until ready. Then add chopped greens of parsley, celery, coriander, dill, basil, savory, mint, boil for 2 minutes and add to the potatoes.
POTATOES WITH CHEESE
Peel and slice 10 potatoes thinly. Cut 200 grams of cheese into long thin strips. Put the potatoes and cheese in layers in a greased pan (start with the potato layer and end with the cheese layer). Add salt and pepper on each potato layer, put a few small pieces of butter every two layers. Pour it over with 1 cup of milk, cover and cook in the oven over low heat. Take the lid off to make it brown 20 minutes to finishing cooking.