Black Sour with Potato Dumplings

1 kg potatoes

200 g buckwheat flour

2 eggs

2 tablespoons butter

salt

Boil the pork in the stock of water and vinegar, then chop the meat and put it in a stone pot form. Stir the blood into the boiling liquid until it forms a thick sauce, then pour it over the meat. Season with salt, pepper and sugar.

Make the potatoes and then grate them, mix with the buckwheat flour, eggs and butter and knead together, add salt to taste. Form dumplings from this amount and cook in salted water until tender, offer to black sour.

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