Vegetarian Potato Babka with Sauerkraut
Potato babka comes from Belarusian cuisine, which strongly influences Podlasie cuisine - which is why it is most popular in this region. Usually baked with the addition of meat, however, the vegetarian version enriched with sauerkraut and stewed onions turns out equally delicious.
Preparation: 3h
Medium
Preparation: 3h
Medium
Ingredients:
- 1 g ground black pepper
- 1 g marjoram
- 400 g sour cabbage
- 400 g Onion, raw
- 16 g garlic
- 18 g salt
- 120 g chicken eggs, whole
- 45 g wheat flour, type 550
- 1800 g Potato, long stored
- 15 g potato starch
- 30 g clarified butter
Method of cooking:
- Add 400 grams of peeled onion cut into smaller pieces to the bowl. Chop for 10 seconds at a speed of 10 rotations. Using the spatula, transfer the contents to a pan with a heated heaped tablespoon of clarified butter and fry the onion until heavily browned.
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