Composition:
● dried on straw Karas (1-2 pieces),
● home-made dry sausages (250-300 g),
● salt internal fat (100 g),
● onions (2 medium size)
● potatoes (as will fit in pot),
● garlic (1 head),
● bunch of greens of dill.
Cooking
Potatoes (better to take a medium size, if large – cut into 4 pieces) to clean and wash. Sausage cut into slices by the number of consumers. Peel the onion.
On the bottom of the pot place a layer of potatoes, then put the fish (whole), sausage, onion and internal fat. Put the remaining potatoes and cover with water. Put on fire and boil until cooked potatoes. Salt, parchisi and add seasonings don't!
While the potatoes are cooked, prepare dishes for serving the dishes. We need Leadbelly linen towel (or a piece cloth) and a large deep bowl for soup.
When the potato is cooked, the broth was poured into the prepared bowl, in which is pre-put finely chopped garlic and dill. After the broth is poured, the pot of potatoes should open to put on the fire another 5 minutes to evaporate excess moisture. Then all the contents of the railroad vesipesu on carefully laid on the table towel.
To eat potatoes made with hands, drinking broth, which is taken with a spoon from a common bowl.
The history of the recipe:
The roots of this recipe go very far into the past. Traditionally, families in the villages were great. Worked long and hard to eat and thus had to be satisfying. Time to cook several meals from the Housewives are not always enough. That came up with this dish – and the first and second, and hearty, and cooking time takes a little. Moreover, the major savings of these scarce products, such as sausage and fish. Separately both of them to eat, you need a lot, and here, each small piece and fed.
Where to enjoy
The Agriturismo “Kupalinka”
Zapak Anatoly
+375 (29) 222-23-60
Brest region, Kobrin R-n, d. Ticks, Tsentralnaya str., 1
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