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Grabs

    

Traditional delicacy of our great grandmothers. This rich meal was part of menu mainly during winter time when potatoes and onion were stored in cellar, sauerkraut in wood, in a larder piece of good bacon from home slaughtering.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

high

 

 

bacon7oz200grams
flour medium4.25oz120grams
onion8.75oz250grams
pork lard0.5oz15grams
potatoes1.8lb800grams
salt-
sauerkraut- finely chopped cabbage (fermented)14oz400grams
water-

1. 

potatoes 1.8 lb (800 g)

Wash half part of potatoes, cook them unpeeled and let it cool.

2. 

Peel the other half of potatoes, wash and grate.

3. 

flour medium 4.25 oz (120 g)

Add flour into the grated potatoes, mix well...

4. 

water  salt

...and cook dumplings in a hot salted water. Drain dumplings, quickly rinse with water and place into a deeper pot, cover it.

5. 

bacon 7 oz (200 g)  pork lard 0.5 oz (15 g)

Cut meaty english bacon and fry in a little lard.

6. 

onion 8.75 oz (250 g)

Peel the onion and cut. Remove fried bacon from the pot and toss onion into well-baked lard. Fry until golden.

7. 

sauerkraut- finely chopped cabbage (fermented) 14 oz (400 g)

Add sauerkraut into the onion and shortly steam.

8. 

Peel cooked potatoes and cut into the rings, eventually press through the disk suitable for potato salad preparation.

9. 

Mix steamed sauerkraut with the dumplings...

10. 

... and blend in prepared potatoes.

11. 

Serve with fried bacon.

Bon appetit!

 

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