In war situations, the choice of produce is limited, but there is no shortage of potatoes. What can you cook in addition to canned potatoes and fried potatoes?
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Now, when you go to the supermarket or the mall, you can be sure that you will find the basic product there, but, perhaps, without fruit. And potatoes are definitely not a problem to get. But what if the mashed potatoes are boring, what can be cooked, and other regular foods look very opaque.
Attention Put together three simple potato dishes that are quick and easy to prepare.
Country style potatoes
Potatoes made in this way were a major competitor when MacDonald’s French fries did not stop operating in Ukraine as a result of the war. Recipes for those who have longed for those times.
Inputs for 2-4 feeds:
- 500 grams of potatoes
- 4-5 garlic cloves
- 2-3 tbsp. L. Wool oil
- 2-3 Tim branches
- Salt and pepper to taste
Wash the potatoes thoroughly without peeling. Boil it completely until half done. This usually takes about 15-20 minutes. Dry with paper towels. Pour 2-3 tbsp into a loaf pan. L. Wool oil. Cut each potato into four pieces and place one layer in the fridge to bake evenly. Chop the garlic with a knife and throw it completely into the mold. Salt and pepper to taste. Place a few Tim branches on top. Bake at 210 degrees for 15-20 minutes. You have something to wish for.
German “Potato Pancakes” or Rosti Eken
Traditionally, if Ukrainian potato pancakes are boring and cooking potato pancakes “minced” seems too dirty, with grilled meat, then you can duplicate the menu with German pancakes.
Inputs for 5-6 pieces;
- 3-4 potatoes
- 4 tbsp. l Flour
- 2-3 tbsp. l Bread crumbs
- 1 teaspoon Italian herbs and other favorite herbs
- Salt and pepper to taste
- Oil frying pan
Peel a squash, grate it and squeeze the juice. Mix all the ingredients in one bowl, form tight triangles with your hands. Bake them in a thick-walled pan (fine metal) until golden brown. Serve with spices, yogurt or your favorite soups.
Potato cream soup
Add sliced ginger and an apple to the meat.
Inputs for 2 feeds:
- 4-5 potatoes
- 100 ml cream 15-20%
- 2 cloves of garlic
- 1-2 tsp turmeric
- 1 sea leaf
- 1 apple
- 1st. L. Roasted Ginger
- 2-3 peas of alliums
- To taste salt
Peel a squash, grate it and cut it into cubes. Pour into a saucepan and pour over the water, then add the alfalfa, birch leaves and garlic. Boil the potatoes until done. Add salt to taste. After the potatoes are cooked, pour them into a separate container, as it will still be useful. Peppercorn and bay leaf – Remove and discard. Transfer the potatoes to a saucepan, add a little broth and all the cream. Also add all the turmeric: it gives a nice yellow color and spice. Grind in a blender until soft, if the soup looks thick – add broth and season with salt.
And the last detail: Garnish the soup with ginger and apple slices that can be cooked in vinegar and sugar. And already in the bowl – a little pepper.