„The dish, which I decided to introduce to you is symbolic and nostalgic. Zeppelin is a Lithuanian national dish and I learned how to prepare it while living in Vilnius, where I spent 10 years. I was fascinated by cooking in that period. I think that cooking is an art. I enjoy the preparation process, hosting friends and family members. Despite the professional regime and lifestyle, we, the ballerinas are gourmets.“ - Maiko Dolidze, soloist of the Lithuanian National Opera and Ballet Theater
6
6
Potatoes
200
200
gr.
Minced meat
1/2
1/2
Onion
50
50
gr.
Sour cream
50
50
gr.
Mushrooms
2
2
Salt
1/2
1/2
teaspoon
Black pepper
100
100
gr.
Bacon
Place the beef or mixed mined meat in a bowl; add finely chopped onion, 1/2 tsp salt and a pinch of pepper.
Cook 2 pieces of potatoes with skin, let it cool, peel off and grate on a fine grater.
Grind the remaining 4 uncooked potatoes on a fine grater, place the grated mass on the gauze and strain well. Place the strained liquid in a transparent bowl and stand for 15-20 minutes before taking the starch. Drain the liquid, leaving a mass of starch at the base of the bowl and mix with the potatoes.
Mix the cooked and raw grated potatoes, add starch, 1/2 tsp salt and mix until a homogeneous mass is received. Divide the obtained mass into 4-5 parts, roll it flat on the palm of the hand, add 1 tbsp. minced meat and tie it up.
Place the prepared Zeppelin one by one in boiling salted water and cook for 20 minutes.
How To Serve
Fry the bacon on a pan, arrange on the cooked Zeppelin, pour the sour cream sauce and garnish with the marinated mushrooms.
Click if you already have prepared
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