Potatoes with Sauerkraut
Even today, this typical Pivka dish is often on the menu of many places in this area, especially in the autumn and winter.
How do you prepare it?
Try the cabbage first, and rinse it with water if it seems too sour. Add salt very carefully, as the cabbage is usually salty enough.
Ingredients for 4–6 people:
1kg of potatoes
500g of sauerkraut
3–4 tablespoons of dry cracklings
one or two tablespoons of fat
- Peel the potatoes, cut them into larger pieces and longitudinally into quarters, to obtain slices.
- Place the potatoes in a pot, then add the sauerkraut, add a little salt (or none), pepper and water to cover the cabbage. When it boils, cook over low heat for about 45 minutes.
- In a saucepan, slowly heat the grease and slowly add the cracklings while stirring. When the cabbage and potatoes is already on the plate, dress it with golden toasted cracklings.