• 4-6 potatoes
  • 1 cup dried porcini mushrooms
  • 1-2 onions
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 tbsp butter or margarine
  • Salt, dill, and pepper on taste
  • 1 cup cabbage cut into angel hairs (optional)


Soak mushrooms with 1 cup cold water for about 2 hours.

Put butter or margarine into a thick-bottom skillet, and melt. Put the
cabbage in the skillet, cover with a lid, and simmer for about 1 hour with low
heating, stirring occasionally. Let cool.

Boil mushrooms in the same water where they soaked for 10 minutes, then drain
with a colander keep the broth for mushroom sauce or for soup!). Cut the
mushrooms into thin strips.

Peel onions, and cut then into small cubes.

Stir-fry mushrooms and onions with 2 tbsp vegetable oil until the onions
become mild.

Let cool, then mix with cabbage, 1 egg, salt, and pepper, and stir well. Set

Peel and grate potatoes and 1/2 onion on a medium grater. Drain a little,
then mix with the egg, salt, and pepper (optional).

Pre-heat a large skillet with 0.5 cup vegetable oil, then put 1 tbsp potato
mix in the skillet (like for potato pancakes), 1 tbsp pf mushrooms-cabbage mix
over it, and 1 tbsp potato mix over the cabbage-mushroom mix.

Pre-heat an oven to 380 F (200 C). Fry these "colduny" on both
sides until they turns golden colored; then put them in an oven-safe dish, and
bake in the oven for 5-7 minutes.

Serve with dills and sour cream, or with mushroom sauce.



You may vary the stuffing, and use fried ground pork with onions, or with
farmer cheese. Kolduny are a famous Belorussian dish.


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