Verguny

Verguny (crackers) made with carbonated water turn out thin, crispy, and very tasty. This recipe contains no eggs or dairy products. Therefore, the dish is quite suitable for vegetarians and those observing Great Lent.

Ingredients

Show ingredients

• carbonated water - 1 cup;
• flour - 600 g;
• sugar - 1 tsp;
• salt - 1-2 tsp (without a heap);
• powdered sugar - 3 tbsp;
• refined oil.

Preparation

1. Sift the flour into a mixing bowl.

2. Make a well in the flour. Add a tablespoon of sugar to the flour. Add 2 tsp of salt (without a heap).

3. Now pour in a glass of icy carbonated water into the well.

4. Mix all the ingredients for the dough in the bowl. Start by mixing with a spoon. When the dough thickens, knead it with your hands. If necessary, mix in more flour. Guide yourself by the dough. The dough should turn out elastic, not stiff, and pleasant to handle. To make kneading easier, dip your hands in oil.

5. Let the finished dough "rest" for 20 minutes, covering it with a napkin.

6. After the dough has "rested", take a portion of the dough that is convenient to work with, and leave the rest in the bowl, covered with a napkin. Roll out a piece of dough into a thin layer on a floured table.

7. Cut the dough into strips, each 3 cm wide. Cut the strips into equal pieces about eight centimeters long. This results in rhombuses.

8. Make a small cut in each rhombus. Thread the pointed corner of the rhombus through the cut.

9. After threading the tip of the rhombus through the hole to the other side of the piece, turn it back and return it to its place. Place the resulting vergun carefully on the table.

10. Having wrapped all pieces into verguny, lay them on the table. Do not forget to sprinkle the table with flour beforehand. Let the pieces sit on the table for 5 minutes.

11. Before frying the verguny, heat the oil well in the pan. Place the verguny in the heated oil, starting with the first ones that have dried a bit.

12. Frying on one side, flip them to the other.

13. Thin verguny are very easy to overcook, so watch their preparation closely to pull them out of the hot oil in time and transfer them to a dish lined with paper towels. After finishing frying one batch of verguny, take the next portion of dough. Roll out the dough, cut out rhombuses, form verguny, and fry them.

14. From the ingredients in this recipe, we get a whole mountain of crispy, tasty verguny.

15. Slightly cooled verguny are sprinkled with powdered sugar.