Za czerwonymi drzwiami Ask for dates

List of Traditional Products · Podlasie · Ready meals and dishes

Zaguby

A roll of pierogi dough filled with fried potatoes and onion, sliced on the diagonal and boiled. Poor man's, fasting-day food, and yet one of the most filling dishes along the Bug.

Originaround Drohiczyn, the Bug valley
CategoryReady meals and dishes
On the list since20 April 2021
Bielsk PodlaskiOstrów MazowieckaHajnówkaSiemiatyczeMałkinia GórnaBrańskKleszczeleSokołów PodlaskiKamyanyetsWysokie MazowieckieŁochówCiechanowiecSzepietowoWęgrówCzyżewVysokayeZaguby020 kmN© OpenStreetMap

History

Zaguby appeared in the 19th century, when flour and potatoes dominated the tables of poorer families. Fasting shaped them too: on fast days the filling is fried in oil, on ordinary days in lard or with crackling. The name is said to come from an old word for a fold or a wrap, which is exactly what you do with the dough. They joined the list in 2021.

Recipe

Zaguby with crackling

Makes: 4 portionsTime: 1 h

Ingredients

  • Dough
  • 400 g plain flour
  • about 200 ml warm water
  • 1 egg
  • 1 tablespoon oil
  • a pinch of salt
  • Filling
  • 1 kg potatoes
  • 2 large onions
  • 3 tablespoons lard, or oil on fast days
  • salt, pepper, 1 teaspoon marjoram
  • Topping
  • 150 g bacon or pork fat

Method

  1. Knead a supple dough from the flour, water, egg, oil and salt. Cover and leave to rest for 20 minutes.
  2. Peel the potatoes and grate them on the fine side of the grater. Squeeze out the excess juice.
  3. Soften the chopped onion in the lard until translucent, add the potatoes and fry, stirring, until golden, about 10–12 minutes. Season with salt, pepper and marjoram. Leave to cool.
  4. Roll the dough out into a rectangle about 2 mm thick. Spread the filling over it, leaving the edges clear, and roll up tightly.
  5. Cut the roll on the diagonal into pieces 3–4 cm wide and pinch the ends shut.
  6. Cook in batches in salted water for about 8–10 minutes after they float to the surface.
  7. Serve with bacon crackling and onion. The next day, slice the leftover zaguby and fry until golden.
TipZaguby go well with sauerkraut salad or soured milk.

Where to taste and buy

Zaguby turn up on restaurant menus around Drohiczyn and at village fairs along the Bug. The surest way to taste them is to make them yourself: you can buy every ingredient in any village shop.

Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →

Stay in Klejniki

Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.

Check available dates