Fučka

Peel the potatoes (1 kg), cut into cubes of about 2 cm, cover with water so it just barely covers the pieces, salt to taste and cook over medium heat for 20–25 minutes until tender.

While the potatoes are cooking, dice the bacon finely and fry it in a dry skillet over medium heat for 7–8 minutes until crispy, then transfer to a paper towel.

In oil, fry the onion cut into half-rings for 8–10 minutes until golden.

Once the potatoes are tender, drain off most of the water, leaving a little liquid at the bottom of the pot, and mash the potatoes right in the pot with a masher until thick.

Pour the flour into the hot mash in a thin stream, stirring constantly with a wooden spoon so no lumps form.

Cook the mixture over low heat for another 5–7 minutes, stirring the whole time — it should start "puffing" with bubbles and pulling away from the sides of the pot, which is where the dish gets its name.

Remove from heat, cover with a lid for 2–3 minutes, then spoon the fučka onto plates, making a small dip in the center of each serving.

Top with the hot fried onion, sprinkle with the bacon bits, and serve immediately with cold sour cream.