Poato cooking recipes

Potato dumplings
5 large potato tubers, 2 table spoons of wheat flour, one yolk, 2 onions, red ground pepper to your liking.
Steam two potatoes, after that take potatoes carefully off. Mash potatoes with a yolk and onions. Finely chop the onion and mix it with mashed potatoes. Powder the potatoes with red pepper. Finely grate the remaining three potatoes and mix with already prepared dough. Grate everything thoroughly until you get a rubberlike mix, then separate elongated potato dumplings with the help of a dessert spoon and put them into boiling water or into vegetable broth. Take the potato dumplings out with a skimmer and lay them nicely on a dish. Sprinkle potato dumplings with vegetable oil and greenery.
Potatoes with carrots
500 g of potatoes, 200 g of carrots, 2 table spoons of wheat, 2 onions, 2 table spoons of vegetable oil.
Wash new potato tubers and wipe them with a cloth made of dowlas. Do the same with the roots of new carrots. Steam the potatoes and carrots. Finely chop the onions and steam them on a small fire with a tea spoon of melted butter. It will be better to use a small pan for it. As soon as the onions are ready, pour half a cup of water into the pan. When the water boils put there some flour diluted with cool water. Make a béchamel sauce (see earlier). If the sauce is not homogeneous, if there are clumps, don’t lose heart. Put it on a clean napkin and squeeze it. When the flour is ready take the pan off the fire and add two table spoons of vegetable oil into the mix, a little bit of ground red pepper and other spices to your liking, beat everything with a whisk. Slice large potato tubers in four parts, and slice small potato tubers in two, slice carrots into flakes. Lay potatoes with vegetables on a dish, put sauce over it and mix everything. Sprinkle with finely chopped greenery.
Potatoes with mushrooms
600 g of potatoes, 300 g of fresh mushrooms (or 100 g dry mushrooms), parsley root, 100 g of leaves and culms of sulfurwort.
Steam potatoes and peel them. For those who like unpeeled potatoes, it is necessary to wash and dry the tubers. To make good sauce, in a separate pan boil mushrooms in a small amount of water, take them out with a skimmer, chop them and mix with sliced potatoes. Sift the remaining mushroom broth, add a tablespoon of vegetable oil, put the obtained mix over potatoes.
Potatoes with brynza
500 g of potatoes, 75 g of brynza, a wad of spring onion or dill.
Boil potatoes in jackets, slice them in chips and sprinkle with largely grated brynza. If you are not used to eating much salt, you should soak brynza in cold water 1-2 days before potato cooking.
Potato salad with a sauce of laminaria
500 g of potatoes, 2-3 onions, 2 table spoons of vegetable oil, a table spoon of a dry white wine, parsley root, 2 table spoons of dried laminaria.
A day before potato cooking soak laminaria in boiled water. When it swells, add finely chopped onion and a spoon of wine. You can also add two table spoons of vegetable oil. This sauce can be refrigerated for several days. Steam potatoes in jackets. When potatoes cool down, slice them in blocks or in chips, put the sauce over potatoes and sprinkle densely with chopped spring onion