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By Clarissa Dickson Wright and Johnny Scott

Published 2004

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This is a Russian dish from Belarus and a good way of using up leftovers. You can mix and match your ingredients until your heart’s content and it makes a great supper dish; the Russians eat it with sour cream. You can add yeast and a beaten egg to make more of a cake at a ratio of 18 ounces potatoes to ½ cup flour, with 1 egg and one package dried yeast mixed with ¼ cup warm water.