Potato skins

Czech cooking will delight and surprise any gourmet. Even though Czech food was influenced by the culinary traditions of neighboring countries (Austria, Hungary, Germany), old Czech recipes still give special inspiration. They are based on products that are usually grown at home – legumes, cereals, meat and potatoes. From these ingredients, the inventive and excellent recipes of the Czech Republic arise. Let's cook something from these glorious dishes, for example, potato skins.

Cut the peeled potatoes into large pieces, pour boiling water and cook until half cooked. Then drain the water and rub the potatoes. In the mass, we make depressions into which we fill the flour and pour half of the drained broth. Cover the pan with a lid and stand for 15-20 minutes on low heat. Then drain the water, salt and stir thoroughly. From the boiled steep mass with a round spoon, we collect shkubanki or croquettes. We put them on a plate and pour melted lard over them. When serving, the shkubanki are sprinkled with sugar, grated cheese or crushed poppy seeds, cottage cheese. Enjoy your meal.