Pickles from Poland
Allot for 4 people:
200 g floury potatoes
salt
2 Owner
2 Onions (about 200 g)
2 Eßl. Sunflower oil
1 bunch parsley
2 Eßl, sour cream
White pepper, freshly ground_
For garnish:
1 bunch of chives
Inexpensive
Per serving about:
800 kJ / 190 kcal
6 g protein – 13g of fat
12 g of carbohydrates
Preparation time: about 50 Minutes
1. Wash the potatoes and roughly unpeel them in lightly salted water 25 Cook until soft for minutes. The eggs in 10 Boil hard for minutes. Quench with cold water.
2. Finely chop the onions. Heat the sunflower oil in a pan and fry the onion cubes until translucent, then let cool down.
3. Wash the parsley, pan dry, remove the coarse stems and chop finely. Wash the chives, pan dry, Cut into fine rolls and set aside for garnish.
4. Peel the eggs, Separate the egg whites and chop finely. 5. Drain the cooked potatoes, let cool down, peel and press through the press into a bowl.
6. The onion pieces, the parsley, add the sour cream and egg whites to the potatoes. Strain the egg yolks through a sieve.
7. Season the spread with salt and pepper and serve sprinkled with the chives. It goes well with dark breads.