Gulys soup

Ingredients for 4 people: - 40 dkg beef (shank or bottom sirloin) - 1 medium-size onion - 1 green paprika - 1 tomato - 2 soupspoon of oil - 1 teaspoon of paprika powder - 25 dkg carrots and turnips mixed - 30 dkg potato - 1-2 pinch of grinded caraway-seed To prepare: Cut the beef to small cubes. Wash and chop the onion finely. Wash the tomato and paprika. Take the paprika seed out and cut to rings. Peel the tomato and cut to stripes. Heat the oil in a big pan, add onion and with constant stirring fry till translucent. Take the pan off the heat; add the paprika powder and mix with the onion. Add meat and put back on fire to quick fry them. Than add the paprika and tomato, pinch of salt and cook them in their own liquid on medium heat until the meat is soft (about one hour). Peel the carrot, turnip and cut to rings. Peel potato and cut to cubes. Add all of them to the meat and add as much water as much soup you want (about 1,2 litres). Add spices (caraway seed, pepper, salt) and boil them until all the ingredients are very nicely cooked. Usually served with bread or rolls.

Lngos
Ingredients: - 50 dkg flour - 25 dkg mashed, cooked potato - 1,5 dkg yeast - 2 dl milk - 1 dkg sugar - Salt - Oil/fat for frying To prepare: Put the flour to a big bowl and put to a warm place. Stir the sugar with hand warm milk, add the yeast and put it also to a warm place and let is rise (sourdough). Mash the cooked, hot potato and mix with the flour. Add the sourdough and the rest of the hand warm milk and mix a half-solid dough. Mix it very well and hard then cover with flour and a kitchen towel, place to a warm spot and let it rise (2-3 times bigger). With oily hands form little balls from the dough. Place them on a tray and let them rise a bit more (for about 10-15 minutes). Then make the balls flat and round shaped and deep fry them in boiling oil. You can serve lngos with sour cream, cheese and garlic-oil or with different marmalade and jams.