In summer, cold soups are especially popular – okroshka, Lithuanian borscht, Belarusian kolodnik and others. These soups are well refreshing and satiating. If you make a dish from fresh vegetables from the garden, it turns out even healthier.
In most of the famous soups necessarily added potatoes
.
This vegetable is not able to spoil neither cholodnik, nor okroshka.
On the contrary, there is a feeling that the soup becomes much more nourishing.
However, it is worth trying to use potatoes as a garnish for soup. We want to show how to cook potato pampushki for soup.
Ingredients for potato pampushki:
- potatoes – 5 pcs.
Preparation of potato pampushki:
Rinse the potatoes and put them in a pot. In this case, it is not necessary to peel the potatoes from the skin.
Boil the potatoes in the jacket until soft. You can make sure that the vegetable is ready if you pierce it with a fork. The prongs should easily go in and out of the tuber.
Move the potatoes to the board, gently press slightly with a crusher.
Flattened tubers should be placed in a frying pan with heated vegetable oil.
Fry the pampushki on medium heat until golden crust on both sides. Frying the second side you can salt the potatoes to taste.
It is recommended to serve potato pampushki hot. This garnish goes well not only with cold but also with hot soups.
