Sauerkraut with potatoes
A modern version of Balkan dish podvarak served with potatoes.
Servings: 5 people
Calories: 450kcal
Ingredients
- 2 kg sauerkraut
- 3 turkey thighs
- 1 big onion
- 100 gr bacon
- 3 to 5 bay leaves
- salt to taste
- 1 teaspoon pepper
- 150 gr dried plums
- 1 per person potato
Instructions
- In a large pan filled with water put the turkey thighs and boil them until cooked.
- Wash but do not peel the potatoes and place them in a baking pan. Season them with some salt and cover them with an aluminium foil. Bake potatoes for around 45 min on 250 degrees.
- In the meantime, chop the onions and put them in a heated pan with some oil, cook them on a low heat until tender.
- Chop the bacon and add it to the pan. If you don’t want to use oil, you can first put bacon and then add onions.
- Put the sauerkraut in a strainer to rinse it and drain it so it becomes less salty and sour.
- Add the sauerkraut to the pan and simmer it together with onions and bacon on a medium heat. Season it well with salt, pepper and the bay leaves.
- Add the water where the turkey was boiled and cook it for about 30 min.
- Put the stewed sauerkraut in a casserole and add the turkey on the top. Bake for 50 minutes on 200 degrees. Turn the turkey from time to time to get the golden color. If the meat is ready before the sauerkraut, remove the meat and bake the sauerkraut a few more minutes. It should also be golden.
- When the dish is ready, sprinkle it with dry plums.
- Serve it with baked potatoes.