Composition / ingredients
Cooking method
1. Wash the potatoes and clean them with a scraper without a knife, then boil the tubers for 30 minutes. Boiled potatoes are cut into thin plates, put in a bowl.
2. Bacon cut into small cubes, fry in a dry frying pan until golden brown, then select each piece, and leave the melted fat. Spread the fried bacon to the potatoes, salt to taste.
3. Peel the onion, cut into cubes, lightly fry on the melted fat until transparent.
4. Pour flour to the onion, mix, then pour vinegar, water, add sugar and powdered celery seed.
5. When the mixture boils, keep on fire for no more than a minute, then pour the sauce over the potato slices and bacon, mix.
6. I wash the green onions, chop them with a knife, sprinkle them with salad.
Such a dish can be served not only warm, but also cold.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Boiled bacon - 447 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- New potatoes - 61 kcal/100g
