Derunks Won’t Lose Color if You Add These Two Ingredients: A Simple Culinary Trick

Potato deruny is one of the easiest and tastiest dishes to make with ingredients that are always on hand.

There are several ways to prepare deruny so that in the process of frying they do not become unappetizing dark color. Some hostesses use the juice of onions to make droughts that don’t turn dark.

The juice of chopped onions does help stop the potatoes from turning dark. Except that in the process of frying deruny, even with onions, deruny can get an ugly color. To get rid of this problem for sure, you can add sour milk products and baking soda to the batter.

Perfect deruny – a recipe that is better than the classic


  • Medium-sized potatoes – 5 pcs;
  • onion – 1 pc;
  • eggs – 1 pc;
  • baking soda dissolved in vinegar – 1 tsp;
  • flour – to the eye;
  • Sour cream – 1 tbsp.

Grate the potatoes on a fine grater. Then add chopped onion. After – beating an egg, add one tablespoon of sour cream and one teaspoon of baking soda poured with vinegar. Mix thoroughly and add flour – until you get a dough that resembles the consistency of thick sour cream. Don’t forget to salt and pepper it.

Spoon the potato batter into a heated frying pan, and fry the potato pancakes over medium heat for about 7 minutes on each side.

You can also add toppings, such as meat, to make a heartier dish for lunch or dinner.

Meat doughnuts – step-by-step recipe


  • Medium-sized potatoes – 5 pcs;
  • minced pork – half as much as the potatoes;
  • onions – 1 pc;
  • eggs – 1 pc;
  • baking soda dissolved in vinegar – 1 tsp;
  • flour – as you see it;
  • Sour cream – 1 tbsp.

Prepare the meat first. Take the minced meat, mix it with chopped onions, and add salt and pepper. Make small thin cutlets from it and put them in the fridge, having covered them with food film.

In the meantime, knead a thick and viscous potato dough – like the recipe above, but add more flour.

Place the dough on a heated frying pan, and top with the meat patties. Cover the meat with the potato mixture so that it is completely inside the potato patties. Without haste, fry on both sides over moderate heat to make sure that the meat has time to cook all the way through. Flip the potato dumplings while frying to get the perfect color.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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