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Potato galushki to soup or to tokana
1 serving
potatoes are cooked in peel, peeled and grated. thoroughly mixed with butter, eggs, semolina, chopped parsley and salt. this mixture should stand for 30 minutes, after which a tube is produced, which is cut into thin slices. small galushki, round or other shape, are cut, boiled in a boiling vegetable decoction. once cooked and drained from the water, they are served as a very tasty side dish, to a tokan or paprikas in Hungarian (a tokana with red crushed sweet pepper). for those who follow the diet, you can serve it as an independent dish. You can also make galushki by replacing semolina with several finely chopped leek stems,
potatoes are cooked in peel, peeled and grated. thoroughly mixed with butter, eggs, semolina, chopped parsley and salt. this mixture should stand for 30 minutes, after which a tube is produced, which is cut into thin slices. small galushki, round or other shape, are cut, boiled in a boiling vegetable decoction. once cooked and drained from the water, they are served as a very tasty side dish, to a tokan or paprikas in Hungarian (a tokana with red crushed sweet pepper). for those who follow the diet, you can serve it as an independent dish. You can also make galushki by replacing semolina with several finely chopped leek stems,
potatoes - 500 g, butter - 100 g, eggs - 2 pcs., semolina - 60 g, flour - 60 g, parsley greens to taste, salt to taste, vegetable decoction to taste
