Zaguby is a potato and dumpling dough dish typical of Podlasie cuisine in the Bug River region, especially in the vicinity of Drohiczyn (Siemiatycze County). The origins of this dish date back to the 19th century, when cereal, potato or flour and potato products were the staple food. The availability and low price of these ingredients were of great importance in the kitchens of less well-off families.
Ingredients:
- 53 oz grated raw potatoes,
- 35.3 oz whole wheat flour,
- 17.6 oz bacon,
- 1 medium-sized onion,
- 1 teaspoon of soda,
- seasonings: salt, pepper, vegetable, marjoram (as desired).
Preparation:
- Chop bacon and onion into small cubes.
- Fry bacon and onion on a frying pan.
- Mix the grated potatoes with the fried bacon and onion and spices.
- Fry the mixture for a few minutes in a pan, stirring all the time.
- Make the dumpling dough. Mix 5 cups of flour with 2 cups of water and a teaspoon of soda.
- Once kneaded, roll it out into a rectangular dough, which we then spread with the warm stuffing.
- Roll the whole thing up as you would for a poppyseed cake, and knead it (so that it sticks together well).
- Cut it diagonally into 2cm slices, which you then gently place in boiling salted water with a little oil.
- Cook over low heat for about 15 minutes after they surfaced.
- If you like, you can also fried zaguby on a frying pan to have them crispier.
- Serve hot sprinkled with seasoning and with fried onions or salads.
Enjoy ?