Sklandrausis

Sklandrausis

Alternative names	žograusis, dižrausis
Type	Pie
Place of origin	Latvia
Main ingredients	Rye dough, potato and carrot paste, caraway
Cookbook: Sklandrausis   Media: Sklandrausis

Sklandrausis (Livonian: sūrkak), žograusis or dižrausis is a traditional dish in Latvian cuisine which has a Livonian origin,^[1] but it is known by Latvians for many years. It is a sweet pie, made of rye dough and filled with potato and carrot paste and seasoned with caraway.

Recipe

Dough: 250 g rye flour, 0.5 glass of water, a little bit butter. Potato filling: 250 g potatoes, 2 teaspoons of sour cream, 0.5 egg, a little bit butter, salt to the taste. Carrot filling: 400 g carrots, 40 g butter, 2 tablespoons of sour cream, 1.5 egg, sugar to the taste.

Preparation

Potato filling: boil the potatoes and rice them, add salt and melted butter, sour cream and egg. Carrot filling: prepare just like the potatoes, only instead of salt add sugar. Dough: mix the ingredients and make dough. Flatten it and with a bigger round object (a mug, for instance) cut out the round pieces approximately 10–20 cm in diameter. Then turn up the edges of the pieces of dough (1 cm). Place the prepared dough pads on an oiled baking pan and fill them with a thin layer of the potato filling and then put the thicker layer of the carrot filling on the potato paste.^[2] Bake the pies in the medium heated baking oven until the dough becomes dry and the carrot filling grows light brown. Serve with milk and honey or with skābputra (a fermented milk-and-barley porridge).

References