| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 kg Potato
- 200 gram Sauerkraut
- 150 ml Juice (in dough-juice from sauerkraut-150-180 ml (if there is no juice-I recommend to add 100-150 g of cabbage)
- Mushrooms (dry mushrooms 30-40 g, if fresh-100-130 g)
- 1 piece Onion
- Black pepper, salt (to taste)
- 4 tablespoons Semolina
- 3 tablespoons Vegetable oil
Ingredients
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Instructions
- The main ingredients are quite a bit-boiled potatoes, sauerkraut, mushrooms. Today I have only 200 g of cabbage, but there is cabbage juice.
- Pre-boil potatoes, cool a little and clean. I was cleaning a very hot potato - a little uncomfortable, but puree then wrinkled easily.
- Dried mushrooms to boil and discard in a sieve. If you have fresh mushrooms - just wash them.
- For filling-fry mushrooms with chopped onion in 2 tablespoons of vegetable oil.
- Mix the mushrooms with half of sauerkraut.
- Boiled potatoes mash, add the juice of sauerkraut and cabbage itself. If you do not have juice - it does not matter, just add more cabbage - you will not regret it. At this point, add 2 tablespoons of semolina to the potato dough (or 3 if the puree is too liquid). At this point, the grains of semolina in the potatoes are visible, but you do not worry - the grain in a few minutes will gain moisture from the potatoes, swell and become a link (instead of eggs).
- Form grease with vegetable oil and sprinkle with semolina.
- Put the potato dough in a form, level, create bumpers.
- Heat oven to 220*. Put the cabbage and mushroom filling on the potato dough and put it in a hot oven for 20 minutes.
- After 10 minutes the apartment floated the enchanting aroma of cabbage with mushrooms.
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