Polish: kiszona kapusta
Ukrainian: капуста квашена
Romanian: varză acră
Albanian: lakra turshi
Slovak: kyslá kapusta
Sauerkraut is absolutely beloved in Poland. I buy it often in a fresh-air-markt near to my home, together with sour red cabbage, sour gherkins and gherkin kvas (to prepare borscht or bread). This healthy cabbage is especially often eaten in the wintertime in the whole eastern, central and northern Europe. The recipe I am gonna show you now is just fantastic. It is a version of potato pancakes, placki ziemniaczane, brothers of Jewish latkes, but in this wonderful Ukrainian recipe, sauerkraut is added. I think I am addicted to oладки з квашеної капусти, potato-sauerkraut pancakes :)
for 6 big pancakes:
200 gr sauerkraut
500 gr potatoes (uncooked)
1 medium onion
salt, pepper and caraway to taste
(if needed, also 1-2 tablespoons flour)
1. Chop sauerkraut, onion, chives and grind potatoes (I was too lazy and ground them in a meat grinder, which method I recommend as it works great even with raw potatoes). Put on a sieve and let the juice flow away. This is important!
2. Add whisked egg and seasoning. If there is still too much juice from potatoes and cabbage, you will have to add few flour.
3. Fry thin big pancakes and serve with sour cream