MEAT UNDER A FUR COAT
Start by peeling 2.2 pounds of potatoes and grating them using a coarse grater (grate them into a bowl with a little water). Transfer the grated potatoes to a colander to drain excess liquid. Season to taste with salt and pepper, then add 3 eggs and 3.5 ounces of semolina. Prepare the meat (about 1.1 pounds) by grinding it as you would for dumplings (season with salt, add some finely chopped onion, and pepper). Form small meatballs the size of walnuts. Take a spoonful of the potato mixture in your palm, flatten it out, place the meat on top, wrap it into a ball, and roll it in flour. Fry the balls until golden brown, then place them in a pot and drizzle with sour cream. Stew until cooked through.
MEAT IN TOMATO SAUCE
To 2.2 pounds of grated tomatoes or 1 cup of tomato juice, add 2 carrots, 2 onions, salt, pepper, and a bay leaf. Transfer this mixture to a Dutch oven and add 1.1 pounds of meat cut into small pieces. Place it in the oven for an hour. Before serving, sprinkle with parsley and dill.