Shred the onion and fry it a little in some vegetable oil without discoloring.

Peel the potato, boil it, pour the water out, dry and grate. Add vegetable oil, 5 eggs, flour and onion. Salt and pepper the mass. Form big balls, making a hollow in each and fiiling it with the cut boiled boletes. Cover the balls with flour, dip into beaten up eggs and sprinkle with grated cheese and vegetable oil. Put it into an oven and bake until crisp appears.

Decorate with dill greens while serving. Serve the sour cream sauce separately.