Mix boiled potatoes with flour, add 1 egg and knead dough. To avoid sticky hands, you can grease them with 3 drops of oil. Knead the dough until shiny. When ready, cut into 4 parts and form small balls – ‘Huberciki’ – with a diameter of 1-1.5 cm. Pour 2 l of water into a pot and add salt. Simmer ‘Huberciki’ for 7 minutes.
Add salt to meat and chopped onion, fry until golden and baste with water to cover the meat. Cook until tender. Make roux of 10 ml water and 1 tablespoon flour – mix
well until smooth. Add to the meat and bring to boiling. Season with soup seasoning.
Serve ‘Huberciki’ with sauce and sauerkraut or red cabbage salad.
This meal was prepared by the 'Zawiercie Group' during the 4th “Silesian Tastes Festival 2009” in Pszczyna.