Plunge peeled potato in salted water and boil until ready. Drain water, dry potato and mash while hot.
To make filling, chop peeled onion and sautee in margarine for 5-7 minutes, add shredded carrot and sautee together, covered.
Hard boil eggs, chop them and mix with onion and carrot mass. Season with salt and pepper< add chopped greens.
>Put the prepared potato puree on wet towel and shape 1 inch (2-2.5 cm) thick rectangle. Put the filling in the middle, dock the edges and transfer carefully from the towel on greased baking tray seam down.
Make draws on the surface of the roll, brush with sour cream, sprinkle with crushed crackers and bake n and oven at 430oF (220oC).
Cut the ready roll into portions and serve with sour cream or tomato sauce.
