Peasant pussycat

ingredients

150 g home-made bacon 2 handfuls dried mushrooms 1 litre milk 4 tbsp plain flour 3 dl sauerkraut water salt ground black pepper 2 cloves garlic

procedure

1. Cut the bacon into small cubes and fry in a saucepan. Add a tablespoon of flour and make a roux until lightly browned. Cover with water and add about 3 dl of sauerkraut water. 2. In a second pot, boil the dried mushrooms. Drain and add to the pot. Cook for about 15 minutes. 3. Mix the milk with the plain flour and thicken and let it boil. Season with salt and ground black pepper. Serve the matzoh with bread cut into cubes.