Potato balls with meat and sour cream
4 servings
60 minutes
Potato balls with meat and sour cream are a cozy dish of Russian cuisine that evokes the homey taste of grandmother's treats. Tender potatoes turned into soft dumplings envelop juicy minced meat, creating a harmony of textures. Historically, such dishes originated in rural homes where simple ingredients were skillfully combined into hearty and appetizing treats. Fried to a golden crust and soaked in sour cream, these balls acquire a rich creamy flavor that pairs wonderfully with the aroma of fresh herbs. They can be served as a standalone dish or alongside a light salad, adding traditional home warmth to the meal.
1
Grate the potatoes, drain them in a sieve to let the juice flow out and allow the starch to settle, then pour off the liquid and add the starch to the grated potatoes.
- Potato: 12 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
2
Add flour and salt, mix well, place on a floured table and roll into a log, then cut into pieces, press each with your palm and make flatbreads.
- Wheat flour: 3 tablespoons
- Salt: to taste
3
Pass the beef with onion through a fine grinder, add salt, pepper, and beat well while pouring in milk.
- Beef: 400 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Milk: 2 tablespoons
4
Place filling on each flatbread, fold the edges, seal them with flour, and roll into dumpling balls.
- Wheat flour: 3 tablespoons
5
Fry them in a pan with oil on all sides, heat in the oven. Sprinkle with herbs and serve with sour cream.
- Butter: 4 tablespoons
- Dill: to taste
- Parsley: to taste
- Sour cream: 0.5 glass
