This is a wonderful version of potato soup. The recipe os taken from ancient Jewish cookbook and was written in Old Slavonic language. Trust your sense of proportion and you will succeed!
Method
Put meat in the cold water to make broth tastier. Bring to boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Cook at a low heat for 1 hour. Pour cold water in to keep the same quantity of broth. Boil potatoes in skin and cool down. Peel of the skin and grate finely. Combine grated potatoes with salt, butter, eggs and flour and knead dough. Shape small balls and sink them in boiling soup, cook until kletsky are on the top.
