Potato pie from Hutsulshchyna: a recipe for buryshnyk from Yevhen Klopotenko
Buryshnyk is a pie made of potatoes and corn grits with a sauce of butter and salted cheese. In the old days, boryshnyk was a substitute for bread for Hutsuls in the meadows.
- 1 kg of potatoes
- 70 g of finely ground corn grits (+30 g for French shirt)
- 15 g of wheat flour
- 2 eggs
- 100 g of butter 82.5% (+20 g for French shirt)
- 100 g of hard cheese
- salt to taste
1. Boil and cool the potatoes.
2. Preheat the oven to 180 degrees. Prepare the butter: it should be at room temperature.
3. Peel the potatoes and grate them on a coarse grater into a bowl.
4. Beat 2 eggs into the potatoes, add wheat flour and finely ground corn grits. Add salt to taste and stir.
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5. Grease the bottom and sides of a 22-cm-diameter baking dish with butter and sprinkle with corn grits. Pour out the excess grits.
6. Put the potato mixture in the baking dish. Smooth with a spatula and make strips with a fork. Put in the oven for 25-30 minutes at 200 degrees.
1. Melt the butter and cheese in a saucepan. Stir, and remove from heat.
2. Serve the borage with the sauce.
We also recommend that you pay attention to the recipe for shpundra by Yevhen Klopotenko.
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