Golonka w kapuscie (pork knuckles and sauerkraut)

Ingredients for Golonka w kapuscie (pork knuckles and sauerkraut)

Instructions for Golonka w kapuscie (pork knuckles and sauerkraut)

To prepare the Golonka w kapuscie (pork knuckles and sauerkraut) recipe, please follow these instructions:

Wash and rinse 4 swinish anchor (1 per person). Place in saucepan and scald with boiling water enough to cover. Add salt, Cook until soft and foam until no more foam. Add 1 serving of soup vegetables (carrot, celery, parsley, onions), 5 peppercorns, 2 whole garlic and 1 bay leaf, reduce heat and cook with a lid for 90 minutes.

Boil the rinsed drained sauerkraut in 3/4 l of boiling water 1 hour. Move half of the drained sauerkraut into a large saucepan, place behind already on it, cover with the remaining sauerkraut, insert ½ l pickle from skankene and bake uncovered in a 175 degree C hot oven 1 hour for meat is quite tender. Smooth sauerkrauten with flour if they want it.