You can please your loved ones by making an interesting dish - ordinary potato pancakes. These are pancakes, but chopped potatoes are fried instead of flour-based dough. Simple Belarusian draniki are traditionally made with garlic, onions and eggs, but there are other options for the dish with the addition of minced meat, cheese, mushrooms, zucchini and even cottage cheese.
Recipe 1. Classic
Potato pancakes, the recipe of which is used most often, are liked by almost everyone. This is a classic dish.
Ingredients:
- 1 kg of potato tubers;
- 3 onions;
- 2 eggs;
- 4 cloves of garlic;
- 2 tbsp. spoons of flour or starch;
- salt and black pepper to taste;
- olive or any other odorless vegetable oil for frying;
- 1 st. a spoonful of sour cream or milk.
How to cook, with a photo:
- Grate the tubers together with onions on a fine grater.
- Drain excess juice.
- Beat the eggs, mix them with chopped garlic cloves, black pepper, salt and combine with the potato mass.
- Add milk or sour cream, starch (flour).
- Spoon into skillet and fry on both sides until golden and crispy (about 5 minutes each). You don't need to close the lid.
Advice! If the mass of eggs and potatoes turned out to be thick enough, then flour or starch should not be added.
Classic potato pancakes are served with sour cream. They will be especially tasty with machanka - a traditional Belarusian sauce designed specifically for potato pancakes.
Machanka recipe: chop the salted ribs, smoked sausage, melted bacon and ham, put everything in a pot and sweat with sour cream. Take the proportions of the products arbitrarily, to your taste, it is not necessary to add all the listed ingredients.
Recipe 2. Without eggs
Draniki without eggs is the easiest dish to prepare, but very tasty. It will not be difficult even for an inexperienced cook to make such lean potato pancakes, and you will need a minimum set of products.
Ingredients:
- 5 medium sized potatoes;
- 2 tbsp. l. flour;
- salt and seasoning to taste;
- vegetable oil for frying.
Advice! Potato varieties with a high starch content are ideal for cooking. This allows you to get the potato mass of the desired consistency.
Step by step preparation:
- Peel the tubers and grate on a fine (until mashed potatoes) or coarse grater. The better the tubers are crushed, the more homogeneous the mass will turn out and the thinner the pancakes. From potatoes grated on a coarse grater, pancakes are obtained with a more crispy crust.
- Squeeze out the resulting potato mass, removing excess liquid from it. If this is not done, the pancakes in the pan will blur.
- Add salt, flour and spices to potatoes. Mix thoroughly.
- Spread the resulting dough with a spoon in a pan with heated vegetable oil. Fry on one side, then on the other, turning the pancakes over.
Serve with sour cream.
Recipe 3. With minced meat
Potato pancakes with minced meat are more satisfying, men especially like their taste. The dish is made simply, although it will take a little longer to prepare it than when cooking according to the classic recipe.
Ingredients:
- 1 kg of potatoes;
- 2 onions;
- 300 g of any minced meat;
- vegetable oil;
- salt and pepper to taste.
How to cook:
- Peel the onions, cut one of them into half rings and fry in a pan in vegetable oil until golden brown.
- Finely chop the second onion with a blender or on a grater. Divide the resulting mass into 2 parts.
- Add one of the chopped onion parts, salt, pepper to the minced meat.
- Peel the tubers from the peel and grate it on a fine grater. Mix the resulting mass with the remaining onion, salt and pepper.
- Fry potato pancakes in a pan (preferably with a non-stick coating) in vegetable oil. Put the potato mass with a spoon into the preheated pan and level it - the layer should be thin. From above, in the middle of the pancake, put a little minced meat and cover it with potato mass.
- Fry first on one side, then turn over and fry on the other. Close the pan with a lid - this will allow the potato pancakes to bake well.
- Serve with fried half-rings of onions.
Advice! Without changing the set of products and their proportions, you can make potato and meat pancakes - mix the potato mass with minced meat and fry like regular pancakes.
Recipe 4. With sausage and cheese
Draniki with ordinary boiled sausage and cheese turn out to be hearty, and at the same time they are very tasty. The dish is perfect for lunch or breakfast.
Ingredients:
- 500 g of potato tubers (6 pcs.);
- 100 g boiled sausage;
- 100 g of cheese;
- 1 onion;
- 3 art. spoons of flour;
- 2 eggs;
- salt and black pepper to taste (other spices can be added);
- sunflower oil for frying.
Step by step recipe how to cook:
- Grate peeled potatoes with onions on a coarse grater or chop with a blender.
- Squeeze out excess juice.
- Cut sausage and cheese into thin slices, mix with potato mass, add egg, flour, spices, salt.
- Spread the mass with a spoon in a pan with heated vegetable oil.
- Fry on both sides until golden brown (about 5 minutes each).
- Pat the finished pancakes dry with a paper towel to remove excess oil.
Serve hot, topped with sour cream.
Recipe 5. In the oven
Draniki can be made not only in a frying pan, they will turn out to be no less tasty if you cook them in the oven. The crust will be just as golden and crispy. In this case, the dish will not come out so greasy, since the amount of vegetable oil used in the cooking process will decrease significantly. We can say that pancakes will turn out dietary.
Ingredients:
- 4 large potatoes;
- 1 egg;
- 2 tbsp. spoons of mayonnaise;
- half an onion;
- 2 cloves of garlic;
- 2 tbsp. spoons of flour;
- salt and spices to your taste;
- vegetable oil.
How to cook:
- Grate peeled potato tubers and onions on a coarse grater. Drain or squeeze out excess juice.
- Immediately add mayonnaise to the potato-onion mass.
- Finely chop the garlic cloves or pass through a special garlic press.
- Mix the mass, garlic and egg, salt.
- Add flour.
- The dough should be quite viscous so that you can form cakes.
- Turn on the oven, it should warm up to 200-220 degrees.
- Line a baking sheet with pre-greased parchment paper.
- Lay out cakes on paper.
- For browning potato pancakes, 20 minutes is enough. They will need to be turned once during cooking.
Serve warm with sour cream, ketchup or mayonnaise.
Recipe 6. With zucchini
Delicious potato pancakes are made with zucchini, the addition of which makes the dish tender.
Ingredients:
- 1 kg of potatoes;
- 1 medium-sized zucchini;
- 3 eggs;
- 1 large onion;
- 3 art. spoons of flour;
- salt, garlic and seasonings to taste;
- vegetable oil for frying;
- sour cream to serve the dish to the table.
Advice! Zucchini is better to take young, with unripened seeds.
How to cook:
- Grind the tubers on a fine grater or blender.
- Grate the zucchini and the peeled onion on a coarse grater.
- Mix potatoes, onion and zucchini.
- Add pre-beaten eggs, spices, chopped garlic, salt everything.
- Spread with a tablespoon, forming pancakes and fry them in a pan in hot vegetable oil until a crispy golden crust forms. First on one side, then on the other.
Advice! If desired, any greens can be added to the mass.
Serve hot with sour cream. Potato pancakes with zucchini will appeal to adults and children.
Potato pancakes will turn out especially tasty if you use the recommendations for their preparation.
- Choose the right potato: it should have a lot of starch. Large potatoes with a rough skin, yellowish inside are ideal. Young tubers do not contain very much starch, so they are not very suitable for making potato pancakes.
- Insufficient "starchy" potatoes are easy to eliminate - just add 1-2 tablespoons of starch to the mass.
- Grate the tubers on a fine grater at the same time as the onions. This will prevent darkening of the mass. You don't have to do it by hand, use a blender or food processor. You can grind potatoes with an ordinary juicer - in this case, the juice and pulp must be mixed, but there should not be too much liquid.
- Add flour to the excessively batter, but it is important not to overdo it here, otherwise the potato pancakes will turn out to be slightly “rubber”. It is better to use starch for this purpose.
- Spices enhance the taste and aroma of the dish, add them as you wish.
- Draniki will turn out with a golden crust, crispy if you fry them in a well-heated pan. Vegetable oil should cover half the thickness of the potato mass.
- Too thick potato pancakes may not be fried inside, so when laying out the mass, it must be leveled with a spoon, making them thinner.
- You can get rid of excess fat content by laying pancakes immediately not on a plate, but on paper napkins.
Potato pancakes are an easy-to-prepare dish with a minimum set of ingredients, but at the same time very tasty and satisfying. Food can be made completely different in taste by adding various spices.
Some stories about potato pancakes
So what are pancakes? These are grated potato pancakes. They are prepared in Ukraine, Belarus, Germany, Lithuania, Israel. However, it is easier to list those countries where they are not prepared. There is an opinion that potato pancakes are a dish of Belarusian cuisine. Although the inhabitants of Ukraine consider it their own, calling potato pancakes potato pancakes. In Israel, potato pancakes are called latex, they are always prepared for Hanukkah. The Germans call draniki kartoffelpuffer (potato puffer) - potato pancakes, and they cook them for Christmas in myriads.
Whatever it was, the first recipe for potato pancakes was published in the cookbook of the Pole Jan Shitler in 1830, where he noted that this dish was borrowed from German cuisine. Naturally, there are differences in the recipes not only of different nations, but also of different housewives, but the main component that unites all these recipes is grated potatoes. The Belarusian name "draniki" or Ukrainian - "potato pancakes", comes from the Old Slavonic word "tear", which means "rub" in translation. Since, as already mentioned, the main ingredient of potato pancakes is potatoes, it is worth putting in a good word for it. The potato came, or rather sailed, to us from South America, where the Indians considered it a divine gift.
After the discovery of America by Columbus, the potato appeared in Europe in 1551. At first it was used as an ornamental plant, but over time, the nutritional and taste qualities of potatoes were appreciated by Europeans and potato dishes took their rightful place. Potatoes were brought from Western Europe to Ukraine and Belarus. The climate and soil suited him, the peasants not only learned how to grow potatoes and store them until the next harvest, but also how to cook different dishes from them. Among them were pancakes.
About the benefits of potato pancakes
As we have already found out, potato pancakes are a potato dish. What are the benefits of potatoes? First of all, potatoes are rich in carbohydrates and proteins, which contain a large amount of amino acids, vitamins C and P, which help strengthen the walls of blood vessels. And such a trace element as potassium, which is also found in potatoes, has a beneficial effect on the functioning of the heart. The lack of this trace element causes muscle cramps. You can make up for its lack by regularly eating baked potatoes.
Plus, potatoes are high in fiber. Therefore, potato dishes in our diet help to improve the functioning of the gastrointestinal tract. Raw potato juice is very useful. They are treated with increased acidity of the stomach, burns are treated. Scientists have recently discovered the ability of potato juice to destroy cancer cells. Powder for children from dermatitis and diaper rash is prepared from potato starch. If we talk about potato pancakes, then it is worth noting that this is far from a dietary dish. They should not be recommended to those who have problems with seasonal exacerbations of diseases of the gastrointestinal tract, biliary dyskinesia, increased acidity of the stomach.
To prepare pancakes, we need the following ingredients
- 1 kg of potatoes;
- 1 medium onion;
- 1 egg;
- 2 tablespoons of flour;
- salt, black and red ground pepper to taste;
- sunflower oil for frying.
Potatoes are the main component of potato pancakes. Therefore, we approach his choice very responsibly. Not every variety makes delicious potato pancakes. It is best to choose the variety "Nevsky" or "Sineglazka". These varieties of potatoes have a rather high content of starch, they are soft, easily rubbed on a grater.
Potato pancakes, recipe with photo
- First, let's prepare the necessary products.
- Peel clean potatoes and wash.
- You can grind it in a food processor, or you can grate it the old fashioned way. From what kind of grater you choose - with small or large holes, the taste of potato pancakes also depends.
- Squeeze the grated potatoes slightly, but do not pour out the juice, but let it settle.
- In the meantime, peel the onion and chop it with a blender.
- Carefully drain the potato juice, we do not need it. Settled at the bottom of the starch, leave. Add the egg, flour, chopped onion, salt, pepper to the potato mass.
- We mix everything well. It turned out a thick potato dough.
- Pour vegetable oil into a frying pan and heat it well.
- We spread the potato mass with a tablespoon, giving it an oval or round shape. If you like crispy pancakes, you need to make them as thin as possible.
- When the edges of the potato pancakes are already browned, turn over.
- We fry potato pancakes for another minute.
- From the proposed number of products, about 20 potato pancakes are obtained. Serve them with sour cream, mushroom sauce, caviar or cracklings with onions.
Sometimes grated zucchini, carrots, raw mushrooms, cut into pieces are added to the potato mass. Naturally, the taste of potato pancakes changes. Draniki can also be served in pots. To do this, they are layered with fried mushrooms, meat, carrots and onions, poured with sour cream or cream and simmered in the oven. Try to cook potato pancakes according to the Hozoboz recipe, you will like them!
For the first time, European countries met potato pancakes in the 30s of the 19th century, when their recipe was published in the book of the famous Polish culinary specialist J. Shytler.
Since then, this dish has gained a huge number of fans. And in Belarus it is considered national.
We observe traditions
Real pancakes are distinguished by their special taste, which is provided by the properties of the Belarusian potato.
Did you know that in these varieties of bulba (or potatoes) there is a large amount of starch and this is what makes traditional Belarusian dishes so delicious?
Interesting: in cases where the dough turned out to be somewhat watery, some cooks add starch instead of flour.
Consider step by step how to cook potato pancakes:
We prepare our potatoes: wash, peel, chop with a grater along with onions;
Sometimes it happens that potatoes release a lot of juice. In this case, it should be squeezed out and drained;
Beat the eggs with a fork or a whisk, after which we add to them very finely chopped, and preferably garlic squeezed out by a press, as well as pepper and salt;
We combine everything together, mix and add sour cream or milk;
We look at the resulting dough: if its consistency is thick enough, then it is better not to add flour;
If the dough is liquid, add flour;
We prepare the pan for frying: pour a little oil and rest for a couple of minutes until the pan heats up;
We proceed directly to frying.
This dish is served hot with sour cream or other sauces.
Potato pancakes without eggs: a basic recipe
No less famous is the recipe for making potato pancakes without the use of flour or eggs.
In this case, if the dough turns out to be watery, the juice is drained, let it stand a little. While the juice is standing, starch sinks to the bottom, which then returns back to the dough.
To create this dish, you need to prepare:
- A dozen potato tubers;
- Bulb;
- Vegetable oil;
- Salt and pepper.
To cook such potato pancakes without eggs, first of all, clean and wash the onions and potatoes, rub the vegetables on a fine grater. 
Interesting: onions are added not only because of their taste, but also so that the potatoes do not lose their color.
Next, add salt and pepper to the dough to taste, prepare the pan and oil for frying. Fry for a couple of minutes on each side until golden brown. Serve hot with sour cream or other sauces.
An alternative to a frying pan: cooking potato pancakes with cheese in the oven
But potato pancakes can not only be fried on the stove, but also baked in the oven. This recipe will be especially useful for those who are not recommended to eat fried foods, but want potato pancakes.
We use as ingredients:
- Potatoes - 8 pcs.;
- Flour - 3 tbsp. spoons;
- Chicken eggs - 1 pc.;
- Bow - 1 pc.;
- Cheese (preferably use hard varieties) - 250 g;
- Salt - to taste.
For baking, you will still need vegetable oil and breadcrumbs.
Now let's figure out how tasty it is to cook potato pancakes with cheese. The first step is preparing the dough. Potatoes must be thoroughly washed, peeled and chopped. The resulting juice must be squeezed out, after which we add salt. 
Peel the onion and cut into small cubes, add to the potatoes. Beat the egg a little with a fork or whisk and pour it into the previous components.
Add the flour last on the list and mix everything thoroughly. We prepare the powder: three cheese on a grater (you can on a large one).
Second step: baking. Lightly grease a baking sheet with vegetable oil and sprinkle a little with breadcrumbs. This will ensure that the pancakes are easily turned over.
We spread the dough with a spoon and put the baking sheet in the oven for 7-10 minutes at 200 degrees. After the allotted time, turn over, sprinkle the potato pancakes with cheese and set for another 5-7 minutes.
Put ready potato pancakes on dishes. Serve to the table with sauce or sour cream.
State of the art: potato pancakes with minced meat in a slow cooker
Increasingly, housewives for cooking do not use classic pans and pots, but more innovative appliances: pressure cookers, multicookers, and so on. Moreover, almost any dish can be “cooked” in them, including potato pancakes with meat.
Stocking up:
- Potatoes - 1 kg;
- Minced meat - 0.5 kg;
- Bow - 2 pcs.;
- Eggs - 2 pcs.;
- Flour - two spoons;
- Spices (salt, pepper) - to taste.
To fry potato pancakes with minced meat, you will need a small amount of oil.
We start according to the traditional scheme: we thoroughly wash the potatoes and chop them. Add finely chopped onion (if you are afraid of tears, you can chop it with a blender) and salt. After that, add in turn: beaten eggs with a fork or whisk and flour.
We also take out our minced meat, pepper and salt it. If you want it to be a little softer and more tender, you can add a spoonful of sour cream or cream.
We prepare the multicooker: select the “Multipovar” program and set the temperature to 160º.
Lubricate the bowl with a little oil or fat. First, lay out a small pancake from the potato mass, after which we carefully distribute a small amount of minced meat over it. The third layer is dough.
Important: minced meat should be distributed over almost the entire surface of the potato pancake, and not lie in the center in the form of a ball. Otherwise, you risk getting a half-finished dish.
Fry pancakes in a slow cooker on both sides until a golden crisp appears. When all potato pancakes are fried, wash the bowl of the multicooker and put it in the “Heating” program.
We spread all the potato pancakes there and wait another 20-25 minutes. After this time, potato pancakes with minced meat are served hot to the table. Season with fresh herbs, sour cream, sauces or cracklings.
The undeniable positive side of the multicooker is the presence of a temperature maintenance program. Thanks to her, you can not worry about the fact that the dish will cool down and lose its taste characteristics.
Secrets of delicious potato pancakes
It would seem that in such a simple dish there are no pitfalls. However, few people know how to properly cook potato pancakes so that the potatoes do not darken, and the pancakes are tender and crispy.
The main covenants of the preparation of the national Belarusian dish:
- So that the potatoes do not darken, do not forget to add onions to it during the chopping process;
- To get a beautiful golden crust, you must preheat the pan (oven / multicooker bowl);
- The most delicious potato pancakes are obtained from those varieties of potatoes in which the high content of starch;
- Young potatoes are not suitable as a base because they have a very low starch content;
- Soak potato pancakes after frying with paper napkins - this will get rid of excess oil;
- If you often get a little rubbery pancakes from flour, try using starch instead.
Whatever recipe for potato pancakes you choose, do not forget about the secrets of cooking this dish. After all, there are not so many of them, however, if you remember them, your relatives will brag about your dishes to all their friends.
In addition, you can not stick to the "classics" and experiment with ingredients, creating new masterpieces of culinary delights.
Popularly called draniki, or potato pancakes, this is a simple and very tasty dish related to Belarusian cuisine. Everyone can cook it in their own kitchen, using products that can be found in any refrigerator. Potato pancakes are quick and easy to make. We bring to your attention the simplest recipe for potato pancakes with step-by-step execution.
How to prepare products?
To prepare potato pancakes, you will need potatoes, eggs and flour. In different recipes, other components may also be found, but without the indicated basic pancakes, they will not work. Products will be baked from dough with a creamy consistency. To prepare it, potatoes should be peeled and chopped. Use a medium grater or food processor. A little trick: grate the potatoes immediately before cooking. If too much juice is released, it is better to carefully drain some of it. The simplest pancake recipe does not involve adding other vegetables to the dough. But if you decide to make pancakes from several vegetables, chop everything in the same way. An interesting fact: in its classic version, potato pancakes are prepared using the smallest grater. This is how our grandmothers made them, but it is impossible to call this method of chopping potatoes the fastest and easiest.
Hello, friends. I don’t know about you, but personally I love potatoes and everything that is made from them. From fried in a pan, and even with cracklings, mine just squeak. Potato pancakes are no exception and have taken their rightful place among my family's favorite dishes.
It is believed that their homeland is Belarus, but in general, similar dishes exist in many countries where they are familiar with potatoes. They are just called by different names.
I usually cook them for breakfast. But they are so hearty that they can become a full-fledged lunch dish. Depending on the mood, I cook them according to different recipes. And mine are always delighted when I serve them on the table. And if you add sour cream to them, then just yum-yum.
So today I will share with you my recipes and secrets.
One of the easiest and budget recipes, which does not detract from its merits. They are still very tasty.
We will need:
- Potato - 1 kg.
- Onion - 1 pc.
- Garlic - 3 cloves
- Flour - 2 tablespoons
- Salt, seasonings to taste
- Vegetable oil
1. Grate potatoes and onions on a coarse grater.
The first secret is that onion juice does not allow the potatoes to darken, so it must be cut first.
2. Squeeze the garlic through the press.
3. We break the egg there.
4. Salt, add seasonings and mix.
5. Now add flour and mix everything well.
6. We heat the pan with vegetable oil and spread the potato mass with a spoon, pressing the cakes a little and start frying. 
The secret of the second - cakes should be laid out only on a well-heated frying pan with boiling oil.
7. As soon as they are browned on the sides, we begin to turn over.
8. Fry the second side.
9. And you can serve. They are so beautiful, golden, appetizing. And incredibly delicious.
Delicious sorcerers with meat
This is another name for potato pancakes. According to this recipe, they are even more satisfying and juicy, as we add minced meat here.
Ingredients:
- Potato - 1 kg
- Any minced meat - 350 gr.
- Onion - half a medium onion
- Egg - 1 pc.
- Garlic - 1 clove
- Lemon juice - 1 teaspoon
- Salt, spices
- Vegetable oil
1. Rub the potatoes on a medium grater.
2. Add salt and lemon juice.
The third secret is that lemon juice, like onions, prevents the potatoes from turning brown.
3. Now mix everything.
4. To drain all the juice, transfer the potatoes to a colander.
5. Add salt, any spices, garlic and finely chopped onion to the minced meat - mix everything.
6. Pour out the liquid drained from the potato, and leave the starch at the bottom.
7. Put the potatoes there, add the egg and mix.
8. Let's make blanks from minced meat.
9. We take a small amount of potato mass and level it, then we take the minced meat and put it on top of the cake and also level it.
10. Then put the potatoes on top again and connect the edges of both cakes so that the meat does not stick out anywhere. It turns out in the form of cutlets. And put it on a towel (preferably paper), as the potatoes continue to give juice and excess moisture will go into the towel.
11. From above, also blot all the cutlets with a towel.
12. We heat the pan with vegetable oil, put our sorcerers on it. Close the lid with a hole and cook for about 3 minutes.
13. Turn over and fry for another 3 minutes.
14. Then we turn over again back and forth for 1.5 minutes, so that the meat is well fried. In total, they should cook 9-10 minutes.
15. Now you can put it on a plate.
It turns out a thin crispy crust and juicy meat inside.
Eggless potato pancakes
Dietary version of potato pancakes. The recipe couldn't be easier.
We only need:
- Potato - 5 pcs.
- Onion - 1 pc.
1. Peel and grate potatoes and onions on the smallest grater. Then salt and stir.
2. In order to glass the excess juice, you can overturn the potatoes on a sieve, or on a dish with an inclination.
3. Then take the potato mass and lay it flat on the pan, fry until you see the fried edges.
4. Turn over to the other side and fry a little more.
5. And so on until your potato mass runs out.
The fourth secret is to serve potato pancakes on the table hot, so they will be tastier.
Potato pancakes with cheese
They are tender with cheese.
Ingredients:
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Flour - 2 tablespoons
- Egg - 1 pc.
- Cheese - 100 gr.
- Salt pepper
- Vegetable oil.
1. First, grate the cheese on a fine grater, then finely chop the onion and add it to the cheese.
The fifth secret is that it is better to grate the potatoes last.
3. Break the egg into it and mix.
4. Add flour and mix again.
5. Now spread with a spoon on a heated frying pan.
6. As soon as you see that the edges are fried, turn over.
7. Fry the second side until golden brown.
This method is my favorite, I like to make them on a coarse grater most often.
Video on how to cook pancakes with meat in Hungarian
I found this recipe on yuotube, and I confess that for me it is a novelty, but already it becomes interesting by the ingredients alone.
Here we need:
- Potato - 1 kg.
- Onion - 1 pc.
- Egg - 1 pc.
- Flour - 1 tablespoon
- Salt pepper
For filling:
- Beef or pork - 600 gr.
- Onion - 1 pc.
- Bulgarian pepper - 2 pcs.
- Tomato - 2 pcs.
- Tomato paste - 1 tablespoon
- Mushrooms - 250 gr.
- Garlic - 3 cloves
- Ground paprika - 1 teaspoon
- Flour - 1 tablespoon
- Spices to taste
- Greens
Now look at the cooking method.
I will definitely make this recipe.
Potato pancakes can be served with tea, or can be served as an independent dish, because they are very nutritious and you quickly fill up with them.
While I was writing the article, I found something new for myself. So it turned out that I shared not only my recipes ...)
Therefore, I say for now, or rather until we meet again. I look forward to your comments on recipes (well, your opinion is interesting). All the best to you.
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