Potato Zrazy with Carrots
by Editorial Staff
Potato zrazy with carrots – delicious stuffed vegetable cutlets that can be served as a side dish or as a separate dish.
Ingredients
- Potatoes – 7-8 pcs.
- Flour – 3 tbsp
- Salt – 1 teaspoon (to taste)
- Oil (or fat) – to grease the baking sheet
- Carrots – 2-3 pcs.
- Bulb onions – 1 pc.
- Butter (or vegetable) – 50 g
- Ground pepper – 0.25 teaspoon (to taste)
- Salt – 1 teaspoon (to taste)
- Sour cream (or butter)
Directions
- Wash the potatoes, add cold water, and cover. Cook potatoes in their skins over low heat until tender, about 20 minutes from the moment they boil.
- Cooking the filling. To do this, wash and boil carrots in the same way as potatoes.
- Peel boiled carrots and grate on a coarse grater.
- Peel the onion, wash, chop finely.
- Send butter to the pan and melt. Saute the onion in oil, stirring for 2-3 minutes (medium heat). Combine the fried onions with grated boiled carrots. Then add pepper, salt and mix everything. The filling is ready.
- Peel the boiled potatoes in the peel.
- Crush or mince potatoes.
- Then add flour and salt.
- Knead a soft dough.
- Roll out the cakes about 8 cm long and 6 cm wide from the resulting mass. Put the carrot filling on the cakes. Wrap the product in the form of pies, fold the edges. Place the zrazy on a greased (or oiled) baking sheet.
- Put potato zrazy with carrots in the oven, preheated to 190 degrees, (or in the oven). Bake potato zrazy until golden brown, about 20 minutes.
- Potato zrazy is ready. Serve hot with sour cream or butter.
Enjoy your meal!
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