Sauerkraut (plain)

(Recipe #56, page 63)

Thoroughly drain the sauerkraut and optionally soak it a bit in water. Then place it in boiling water on the stove. About ½ hour before serving, heat some good lard quite hot, brown an onion in the lard, remove the onion, and pour the hot fat over the kraut. It is a very good practice to stir a raw grated potato into the kraut when it is done, to make the liquid less watery and make the sauerkraut attractive.

Cooking time 1½ hours.

Translated by David Green.


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