800 g buckwheat flour
25 g yeast
275 ml warm water
salt
sunflower oil
crushed clove of garlic
25 g yeast
275 ml warm water
salt
sunflower oil
crushed clove of garlic
method
1. Make a yeast dough using 800 g buckwheat flour, 25 g yeast, 275 ml warm water and salt.
2. Mould into 20 balls, poach in simmering salted water, then drain and lightly golden fry in sunflower oil with a crushed clove of garlic.
3. A smaller version of these may be served to accompany Bortsch Soup
2. Mould into 20 balls, poach in simmering salted water, then drain and lightly golden fry in sunflower oil with a crushed clove of garlic.
3. A smaller version of these may be served to accompany Bortsch Soup
serving amount
serves 10
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