Potato roll with sorrel and egg in chuvash

1 serving


peel raw potatoes, grate or pass through a meat grinder, add salt, egg, flour, knead cool dough and roll out a layer 2-3 cm thick. Put minced meat on the entire surface of the layer. carefully roll the roll with minced meat, cut into portions weighing 150-200 g, fold on a baking sheet greased with fat, pour over melted butter and bake in the oven. from time to time, the roll should be watered with milk so that it does not burn and brown. ready to serve the roll with onion and mushroom sauce, with sour cream, butter. preparation of mince: sorrel well rinsed and chopped, onions finely chopped and stewed in butter with water added until soft, then add finely chopped boiled egg, season with salt, pepper, mix well