Bulgarian Leek Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 400 g jacket potato (s)
- 2 cloves garlic
- 1 kg leek
- 4 egg yolks
- 500 g quark (low-fat quark)
- 20 g butter
- 180 g cheese, (Gouda)
- salt and pepper
- 125 ml sweet cream
- 250 g arlic sausae, smoked
- 100 g bacon, mixed
- 1 large can (s) tomato (s), large, peeled
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic, cut the bacon into small cubes. Leave the bacon in butter, then sauté the onions and garlic until translucent. Add the tomatoes with the liquid, salt and pepper and simmer for 30 minutes. Peel the potatoes, cut into slices, wash the leek, cut into finger-length pieces and boil in salted water for 5 minutes, rinse in cold water and drain, cut the sausage into slices. Drain the quark in a colander. Mix with half of the grated cheese, egg yolk and cream. Season with salt and pepper.
- Place the potatoes in a greased baking dish. Spread half of the tomato puree and half of the quark mixture on top. Place the leek pieces, tomato puree and sausage slices on top. Spread the rest of the quark mixture. Sprinkle with the rest of the cheese. Bake in the oven at 220 ° C for 35 minutes.
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