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Galushki

3 cups wheat flour
2 eggs
100g butter
1/3 cup water
salt to taste

Method:
Kneed the dough, let it stand for 20/30 minutes (to become sticky) , Roll the dough finger thick, slice into small squares (2/3 finger's thick), drop inot a boiling salty water, and boil until they float on top, or a bit longer if the center is raw. Place on a rack and let drain well, fry quickly in butter on a pan, shaking the pan occashionally, You can add cubed bacon in the pan at this point. Serve with sour cream.

Jun 18, 2008
Tereshki in Europe