Borenchyk
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Cook Time1 hourprep_time_text 20 minstotal_time_text 1 hour
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Serving6
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DifficultyEasy
Ingredients
For the sauce:
Borenchyk: Directions
Preheat oven to 180°C / 350°F degrees.
Grate peeled potatoes on the coarse side of the grater. Season with salt and pepper. Add cream, eggs, corn and wheat flour.
Grease a ceramic baking tray with butter and dust with corn flour. Fill with potato mass, put 100 g / ½ cup worth of small butter slices on top, and sprinkle with thyme leaves.
Bake for 35-40 minutes.
Tomato paste. Mix garlic, tomato paste, three types of pepper and a bit of water in a saucepan. Bring to a boil and cook for several minutes, season with salt, sugar, pepper, lemon juice and lemon zest to taste. Blend until smooth.
Cut the pie into portion-sized slices. Serve with tomato sauce and melted butter.
Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.
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Borenchyk
Ingredients
Follow The Directions

Preheat oven to 180°C / 350°F degrees.

Grate peeled potatoes on the coarse side of the grater. Season with salt and pepper. Add cream, eggs, corn and wheat flour.

Grease a ceramic baking tray with butter and dust with corn flour. Fill with potato mass, put 100 g / ½ cup worth of small butter slices on top, and sprinkle with thyme leaves.

Bake for 35-40 minutes.

Tomato paste. Mix garlic, tomato paste, three types of pepper and a bit of water in a saucepan. Bring to a boil and cook for several minutes, season with salt, sugar, pepper, lemon juice and lemon zest to taste. Blend until smooth.

Cut the pie into portion-sized slices. Serve with tomato sauce and melted butter.
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