This traditional Hungarian potato dish is really simple to prepare, served typically with meat pies. Common as it is, you can make it the king of vegetable dishes! This recipe shows you how to bring out the best flavors from your plain potato!
Slice the white part of the leek into thin rings and braise it on the rapeseed oil and some water.
Add the peeled and diced potatoes and braise them for 4-5 minutes, stirring continuously.
Add the vegetable stock, salt it and flavor it with the bay leaf. Cook the potatoes until soft in the bubbling liquid.
When it is done, place one spoonful of the cooking liquid in a mixing glass, add the sour cream and the beer vinegar and blend them until creamy. Use this to thicken the potato dish.
To serve, flavor it with the finely chopped green part of the leek and a few drops of black cumin oil.