„Babka ziemniaczana” Potato Babka (6 portions) Mainly eaten in Eastern Poland and Belarus

Ingredients:

4 kg of potatoes 400 g of sour cream (18 percent) 30 dkg of sausages (optionally) 30 dkg of smoked bacon (optionally) 1 large onion (about 15 grams) 2 tablespoons of oil 2 eggs marjoram ground pepper salt breadcrumbs

Preparation: Sausage, smoked bacon and onion cut into dice. Move into a frying pan together and fry in the oil. Next cool everything. Peel the large potatoes, wash them and grate on the coarse side of the box grater. Drain the potatoes in a strainer and pour water into a bowl. Add the starch left on the bottom to the grated potatoes. Break the eggs into the potatoes, add salt, sour cream and previously fried onion with bacon and sausage. Add pepper and marjoram to taste. Mix all the ingredients thoroughly. Take a neat mould, grease it well, sprinkle with breadcrumbs and fill with the potato dough. Put the mould into the oven and bake at 180° C (365° F) for a good hour. Potato dough needs to be well baked, otherwise it is difficult to take out of the mould. For the Babka to have a crispy crust, pour some oil on the surface.

Potato Babka used to be served hot with pork scratching or with cold and thick sour cream, called “barefooted cream”. Today it can also be served with different sauces. It is also tasty when eaten cold or the next day – sliced and fried.

Bon Appétit !