Deruny is cooked not only in Ukraine – their recipes are in almost every European cuisine
Swedish potato pancakes ragmurka (from raggmunk – “hairy donut”) are very reminiscent of Ukrainian potato pancakes familiar to all of us. But still, this is something else – in any case, the Swedes consider them not pancakes, but pancakes, and try to cook accordingly. Yes, and they are served differently – not with sour cream, but … with bacon. And therefore, the sauce goes sweet and sour – for example, lingonberry, experts from FoodmanClub recommend.
Swedish potato pancakes – ragmurki
potatoes – 1.5 kg; milk – 700 ml; bacon – 400 g; flour – 300 g; egg – 2; butter; salt
Swedish potato pancakes – ragmurki – are prepared simply. We mix flour with salt in a bowl, dilute with half of our milk (in this case – 350 ml), beat the mass until smooth. Add eggs, add the rest of the milk, mix and leave the dough to brew for half an hour.
Finely grate the potatoes, add to the dough, mix thoroughly. We warm the pan well and in vegetable (or better – butter, the Swedes recommend) oil, fry the dough, divided into portions – so that thick pancakes are obtained.
Bacon, cut into not too small pieces, fry separately and drain the fat from it into a separate container. We put the finished ragmurki together with bacon on foil, pour in fat and bake in the oven for 10-15 minutes. At the exit – the real potato pancakes in Swedish!
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