Czech roast pork with sauerkraut and knødler.

Ingredients for Czech roast pork with sauerkraut and knødler.

Instructions for Czech roast pork with sauerkraut and knødler.

To prepare the Czech roast pork with sauerkraut and knødler. recipe, please follow these instructions:

Roast pork: Pork Roast rubbed with salt and Caraway and FRY in the oven at 200 ° in an ovenproof dish with a lid. During cooking pour a little water now and then. When the roast is tender, add slices of onion and garlic. The lid is removed eventually to make crackling crisp. Time approx. 2 hours. To make sauce, but never serves the roast with the delicate cloud, such as meat, cumin, onion and garlic gives off.

Sauerkraut: Cabbages and onions Sauté in a pan. Add a little salt, sugar, vinegar and all the comments, and let the cabbage simmer under a lid approx. ½ hour. Finally, sprinkled with a little flour to smooth a bit. The taste of the finished cabbage to be sour.

Knødler: in a bowl mix the flour with the milk, eggs and salt. The dough should be fairly thin, and it worked well with a ladle. It is important to get as much air into the dough as possible. Let the dough rest for ½ hour. Form the dough into three oblong broke about 15 cm and 5-6 cm in diameter, if desired. with wet hands. They are cooked in a large pot with plenty of salt water for 20 – 25 minutes after boiling they gently lifted up and cut into slices approximately 1 ½ cm thick with a sharp knife or a piece of strong sewing thread. Semuljemel are hard to find, instead, possibly. used a pastamel of durum wheat.

The flesh with sky and sauerkraut is served with slices of 4-5 knødler per person.