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Kopytka with Creamy Żurek Sauce

A delightful combination of soft potato dumplings and a rich, creamy sauce, Kopytka with Creamy Żurek Sauce is a quick and easy dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Polish
Ingredients Equipment Method Notes

Ingredients
  

For the Kopytka
  • 2 cups potato cooked and mashed
  • 1 cup all-purpose flour plus extra for dusting
  • 1 large egg
For the Creamy Żurek Sauce
  • 2 cups sour rye soup (żurek)
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 clove garlic minced
  • Fresh dill
  • Salt and pepper

Equipment

  • Mixing Bowl
  • Pot
  • Saucepan
  • Slotted Spoon

Method
 

  1. Step 1: In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. Divide the dough into manageable portions, roll each into a long rope, and cut into 1-inch pieces to form the kopytka.
  2. Step 2: Bring a pot of salted water to a boil. Cook the kopytka in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  3. Step 3: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the sour rye soup and bring to a simmer. Stir in the heavy cream and season with salt and pepper to taste. Simmer until slightly thickened.
  4. Step 4: Place the kopytka on plates and generously ladle the creamy żurek sauce over them. Garnish with fresh dill before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Kopytka can also be frozen for up to a month.