Transylvanian Layered Potato with Sauerkraut | With Crispy Bacon
(0)
65 min
Under an hour
Kifli Kukták
Hagyományos, laktató őszi egytálétel, amelyben a szaftos savanyú káposzta és a puha burgonyarétegek a ropogósra sült kolozsvári szalonnával és selymes tejföllel olvadnak össze tökéletes harmóniává.
Ingredients
Preparation method
Preparation and sautéing
Wash the potatoes thoroughly and boil them in their skins in lightly salted water until almost tender (approx. 20-25 minutes). Drain, let cool slightly, then peel and slice into 0.5 cm thick rounds.
Dice the Cluj bacon into small cubes. Fry the bacon cubes in a pan with 1 tablespoon of lard until crisp, then remove the cracklings and set aside. Sauté the finely chopped yellow onion and crushed garlic in the remaining hot fat.
Remove the pan from the heat and stir in the sweet paprika and ground caraway. Add the squeezed sauerkraut (rinsed lightly if necessary), then sauté, tossing together for 8-10 minutes. Season with salt and freshly ground black pepper.
Chef's tip
If the sauerkraut is very sour, it is worth rinsing it once under running water and squeezing it thoroughly before sautéing.
Do not overcook the potatoes in the pot; they will become perfectly tender in the oven in the steam of the juicy sauerkraut and sour cream.
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