5-6 (300 g) potatoes
30 g butter
The potatoes are grated over container with cold water. Drain and squeeze, then immediately put in preheated oil. Stew, stirring constantly. Pour 5 cups hot savory water and stirred until it boils. The broth is left to simmer until cooked karotfite. Thicken with egg and lemon juice and sprinkle with pepper. Serve hot.