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.
Ingredients
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
1
Peel, rinse and finely grate the potatoes. Peel, core and mince the garlic and add to the potatoes.
2
Peel and chop one onion. Add and stir the flour, sour cream, egg, chopped onion, salt pepper to potatoes.
3
Shape potato cutlets, fry them from both side in vegetable oil until ready. Place on paper napkin to get rid of oil’s excesses.
4
Slice the pork meat lengthwise to 1-2cm thick – two slices are enough for one portion. Slightly beat, rub with salt and pepper.
5
Fry the pork slices from both sides until ready. Place on paper napkin to get rid of oil’s excesses.
6
Slice and brown the onion in vegetable oil. Heat oven to 200C.
7
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.
8
Rinse and chop the parsley, and then dress kremzlycks before serving.
9
If the meat is dry, you can put the sour cream into pots before serving the dish.
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It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
The rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
