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Kopytka can be either a main dish or served on the side. Kopytka can be served savoury (baked with cheese, fried bacon, fried onion, or with a variety of sauces such as goulash or mushroom sauce); they can also be served sweet (with melted butter and sugar, cinnamon, or sweetened quark), or sugar with sour cream.
Kapuśniak – cabbage/sauerkraut soup; Kartoflanka – potato soup [1] Kiszczonka – traditional dish from Greater Poland, consists of black pudding, flour, milk and spices. Krupnik – barley soup with chicken, beef, carrots or vegetable broth; Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken ...
Grochówka – Pea soup with split peas, potato, carrot, parsley root, kielbasa or fried bacon, and marjoram. Kapuśniak – Sauerkraut soup with potatoes, root vegetables (parsley root, carrots, celery root), bacon, and pork ribs. [30] Kwaśnica – Sauerkraut soup with potatoes and ribs.
It's made of fried grated potatoes often topped with an egg, bacon, and sometimes cheese. The crispy hash pairs well with spinach for breakfast. Shepherd's pie is a classic meal in the UK.
A traditional potato hotdish, or casserole [11] of the Intermountain West region. People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners. [12] Gamja ongsimi: Korea: Dumplings made from ground potato and chopped vegetables in a clear broth. Gamjajeon: Korea
They were stuffed with potatoes, cheese, cabbage, mushrooms, buckwheat, or millet. The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes, and cheese and then baked in the oven. [20] [21] Pierogi are an important part of Polish festive seasons, particularly Christmas Eve and Christmastide. They are also served during public ...
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta
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