Potato Babka with Sauerkraut, Bacon, and Smoked Lard
A wonderful delicacy from Podlasie, tempting with the aroma of baked potatoes and smoked lard with the addition of bacon and sauerkraut. Potato babka tastes great pan-fried until crispy, served with buttermilk, sour milk, or topped with sour cream or mushroom sauce.
Preparation: 3h
Medium
Preparation: 3h
Medium
Ingredients:
- 1 g ground black pepper
- 200 g sour cabbage
- 5 g spices for potatoes
- 350 g Onion, raw
- 18 g salt
- 120 g chicken eggs, whole
- 45 g wheat flour, type 550
- 400 g Pork, belly, without bone, smoked
- 80 g bacon
- 1800 g Potato, long stored
- 15 g potato starch
Method of cooking:
- Add 350 grams of peeled onion cut into smaller pieces to the bowl. Chop for 10 seconds at a speed of 10 rotations.
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