Do as usual the soup: boil the meat (it is possible and without it). Peel potatoes, cut into cubes. Throw our potatoes in the water in which cooked meat. Put on the fire. While our potatoes are cooked, take the flour, throw it on dry, without oil (!) the frying pan, on medium heat, begin to fry, stirring constantly, until light brown. If the flour mediarelate malicka get no taste. If you overcook - it will be bitter. In order to know if my flour, I pour about 2 tablespoons of water in a Cup and throw 1 tsp of flour from the pans. Stirred well. If the flour does not give a brown color (as pictured) - so once roasted. If the color, switch off the flour, and immediately pour it out of the pan into a bowl. Pour a Cup of water (if you need more add more, you should get as thick sour cream) and mix well (to avoid lumps).

We throw our flour in the pan (where you cooked "soup"). Thoroughly stir.

Take a bow. Clean. My. Cut into small cubes. Fry in a skillet until Golden brown.

Throw in a pan fried onion. Stir. Add salt to taste. Allow to simmer for 5-10 minutes. Our malicka ready. Bon appetit! PS my Grandmother is still there added to the flavor of dry white mushrooms. And to musicke baked ladki, only salty. Said it always made her mother (great-grandmother).