Braised Sauerkraut
Braised sauerkraut with onion, caraway and lard is a classic Czech side dish that goes perfectly with roast meat and St Martin's goose. Together with dumplings it creates a traditional festive combination on the plate. It is a must at any celebratory lunch or family gathering.
Prep: 10 min
Cook: 20 min
Servings: 4
Method
01.
Peel the onions and chop them finely. Squeeze the sauerkraut from its liquid, chop it roughly and keep the liquid.
02.
Heat the lard in a pot, add the onions and let them become translucent. Add the caraway seeds, let them release their aroma briefly, then add the sauerkraut. Pour in the reserved liquid or water, depending on the acidity and seasoning of the liquid.
03.
Reduce the heat, cover the pot and simmer until almost tender for 15–20 minutes. Then season the sauerkraut with sugar, salt and, if needed, a little vinegar or sauerkraut liquid.
