|Flour||2 1⁄2 Ounce|
|Sour cream||1 1⁄2 Cup (24 tbs)|
Cut the peeled potatoes into rounds, add salt, cover them with water, and put on to cook.
Prepare a roux with finely chopped onions, dilute with cold water and pour over the cooked potatoes.
Flavour with marjoram, add the sour cream and boil well.