The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
Potatoes 1 kg
Pork 700 g
Onions 4 pieces
Garlic 4 clove
Egg 1 pieces
Flour 50 g
Smetana (sour cream) 2 tbsp
Parsley 1 bunch
Salt to taste
Ground black pepper to taste
Stages of cooking
Peel, rinse and finely grate the potatoes. Peel, core and mince the garlic and add to the potatoes.
Peel and chop one onion. Add and stir the flour, sour cream, egg, chopped onion, salt pepper to potatoes.
Shape potato cutlets, fry them from both side in vegetable oil until ready. Place on paper napkin to get rid of oil’s excesses.
Slice the pork meat lengthwise to 1-2cm thick – two slices are enough for one portion. Slightly beat, rub with salt and pepper.
Fry the pork slices from both sides until ready. Place on paper napkin to get rid of oil’s excesses.
Slice and brown the onion in vegetable oil. Heat oven to 200C.
Portion the dish into clay pots. First, place draniki, then 2 meat slices, sour cream and top with onion. Sprinkle with ground red pepper and set in oven for 20 mins.
Rinse and chop the parsley, and then dress kremzlycks before serving.
If the meat is dry, you can put the sour cream into pots before serving the dish.
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