Servings: four

Cooking time: 1 hour

INGREDIENTS:

potatoes 1 Kg

pork 500 g

forest mushrooms 250 g

garlic 2 cloves

bulb onions 250 g

sour cream 50 g

chicken eggs 1 pc.

dill 20 g

vegetable oil 10 ml

salt 1.5 tsp

ground black pepper ½ tsp

PREPARATION:

Cut the pork into small cubes. Heat vegetable oil in a frying pan, send the meat, fry over high heat for 10 minutes, stirring. After 10 minutes, transfer the meat to a plate.

Onions (100 g) cut into small cubes, send to the pan, add boiled forest mushrooms (I had fresh frozen ones, they were already cut into large pieces). Cook over medium heat for 5 minutes, stirring.

Peel and grate the potatoes. Skip the remaining onions, passed through a meat grinder (if there is no meat grinder, grate like potatoes). Add the egg and stir with your hands.

Finely chop the dill and add to the potatoes, season with salt and pepper. Add sour cream, fried meat, mushrooms with onions and garlic passed through a press.

Grease the baking pots with vegetable oil, spread the prepared mixture. We send it to the oven for 45 minutes at a temperature of 190 degrees.