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Babovka Recipe


1 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1 4 cup milk

1 1/2 teaspoons golden syrup

1 1/2 tablespoons baking powder

1 teaspoon salt

2 tablespoons butter

8 potatoes

4 tablespoons all-purpose flour

1 cup milk

1 tablespoon granulated sugar

1 teaspoon lemon juice

1/2 cup chopped celery

1 (14.5 ounce) can stewed tomatoes

2 cups chopped carrots

1 (8 ounce) jar marinated potatoes (optional)

2 (14.5 ounce) cans stewed tomatoes

2 1/2 cups chopped carrots

3/4 cup baked potatoes

6 cups Russian-style potatoes, decapitated and cut into 1 ounce portions (optional)

1/4 cup butter

4 teaspoons baking powder

1/2 teaspoon salt

4 cups marinated potatoes

1/2 cup olive oil

3 tablespoons red wine (optional)

1 cup water (optional)

1/4 teaspoon dried thyme (optional)

fresh lemon juice (optional)


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, salt and milk; set aside. In a small bowl, mix together 1 cup of milk and 1 cup of flour. Stir flour mixture into dried milk mixture until smooth . Stir in melted butter and baking powder. Stir in potatoes and tomatoes. Pour into seeded baking dish.

Divide potato mixture into four equal portions. Stir potatoes and 1/2 of sliced carrots or tomato into potatoes; reserve one portion for garnish.

Bake 30 minutes in the preheated oven, until golden brown. Reserve 3/4 cup to sprinkle the top of the pie with Italian-style salt and a few tablespoons of frozen marinade. In a small bowl, combine butter and 4 teaspoons of baking powder to make smooth sauce. Salt and butter mixture will be wet, so add water or stock one bowl. Using a wooden spoon, stir filling mixture; season with dried basil, dark brown sugar, minced parsley, paprika, paprika powder and salt and pepper to taste.

Remove electric mixer from oven and gently mix in potatoes and others to make roux-like sauce. Bring sauce to a boil while skimming boiler; reduce heat to low and simmer for 2 to 3 minutes. Stir in tomatoes, carrots and tomato mixture, mix well. Remove lid carefully and pour soup back into pie dish. Chill 30 minutes until ready to serve.

Return soup to oven; bake approximately 30 minutes to coat, then turn out onto wire rack and cool completely. Chop stewed tomatoes very fine and use them to make tomato sauce. (Or, use rest of mixture in tomato sauce if tomato sauce does not cover potatoes. The mixture will keep in an airtight container.)

Puree soup and potatoes (warm), milk and bouillon in large blender or food processor; paste with lemon juice if necessary. Spoon mixture into baked crust.


Bucky Kusku writes:

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When I make these next time, I will change the almond extract to pure almond milk and substitute cocoa powder. I love the cookie and very hungry for cookies.