Potato pancakes fried in fat in a pan, served two at a time with stewed, seasoned sauerkraut and onion fried cubes of smoked meat.
Ingredients:
For the potato pancakes:
1 kg
of floury peeled potatoes
5-6 tbsp
of plain flour
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2 tbsp
dried marjoram
3-4 pcs
garlic cloves
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2 pcs
of eggplant
pepper
salt
Lard or oil for frying
For sauerkraut stew:
500 g
of sauerkraut
1 piece
onion
1 tbsp
of fat or a little oil
1 tbsp
smooth flour
flour
sugar
salt
For meat:
500 g
of smoked meat
1 pk
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onions
fat
Procedure:
Prepare the cabbage stew; skim the brine off the cabbage, tip the cabbage into a pot, add a little water, put on a heat source, simmer briefly under a lid, then thicken the cabbage with a roux made from flour and fried onions, season with salt and sugar, stir<
Roast the peeled, finely chopped onion in a frying pan and melted lard, add the diced smoked meat, roast, stir occasionally
Prepare potato pancakes; grate the washed, peeled potatoes on a medium coarse grater, let the water release and then squeeze them in a clean cloth, mix the prepared potatoes with eggs, flour, crushed garlic, salt, pepper and crushed marjoram, make the dough, in a wide frying pan on a medium heat source with a large amount of lard or oil, fry the potato pancakes individually, fry them on both sides, until golden brown, stack the potato pancakes and cover them to keep them hot