Potato flour soup noodles

1 serving


Potatoes must be grated in water (so that they do not blacken). Fold on a hair sieve. Cutlets are made from grated and strained potatoes, and water is left for a while to separate starch, after which it is cast, and potato starch remaining at the bottom is mixed with eggs and salt. A small amount is taken from this mixture and fried like nallistniks in a pan in heated vegetable oil. Each nalist is wrapped and sliced into fine noodles with a well-nosed knife. Before serving, the noodles must boil once in the soup, or it is placed in a soup bowl and boiling soup is poured on top