Farszynki Mazury

1 Boil the potatoes in their skins, peel and pass through a smashed.
2 2 eggs to hard-boil and peel the shell.
3 Meat mince, fry in a pan. Season and mix.
4 Peel onion and chop, fry in butter.
5 Minced meat mixed with finely chopped boiled two eggs, fried onions. Season the stuffing with salt and pepper.
6 For the potatoes, add 2 eggs, cornstarch and 2 pinches of salt.
Active knead to a smooth dough.
7 With dough into roll, cut into pieces. In every part of the cake form, place the stuffing in the middle, wrap and form flat patties.
8 Fry in hot lard farszynki to achieve a golden brown.

1 Mushrooms clean, wash under running water, dry thoroughly.
2 Onion cut into small cubes.
3 Heat butter in a frying pan, fry the onion and garlic, add the mushrooms and cook until the water has evaporated (about 15 minutes). Pour in the cream, mix well, sprinkle with parsley.

At the plate teaches cock sauce on it 2 farszynki. Garnish with mushrooms and parsley.
1 kg potatoes, 250 g potato flour, 4 eggs, scoop
250 g pork, 2 onions, lard, 1 tablespoon butter, salt and pepper.

Sauce - 200 g tap (mushrooms), 1 onion, 200 ml cream, 2 cloves of garlic, parsley, tablespoon butter, salt, pepper

The recipe is from:
Tawerna Siwa Czapla
ul. Nadbrzeżna 11
11-500 Giżycko
[email protected]

Restaurants & Inns 
Facebook Google Maps