Ingredients for the Lungauer Hasenöhrl
- 300 g flour
- 1 egg
- 1 egg yolk
- 20 g melted butter
- 1 tbsp curd cheese
- 2 tbsp sour cream
- approx. 1/4 litre lukewarm milk
- Aniseed, caraway seeds, salt
Ingredients for the sauerkraut
- 600 g sauerkraut
- 100 g onion
- 400 ml beef or smoked meat soup
- 2 tbsp lard or oil
- Bay leaf, peppercorns, juniper berries, sugar
Preparation of sauerkraut
Soak the sauerkraut in cold water as required and cut the onion into small cubes. Heat the fat and sauté the onion until translucent, caramelise and pour in the soup. Then add the sauerkraut and simmer covered with spices (possibly a rind of bacon) until soft. Cook for approx. 45 minutes.
Tip: If you prefer the sauerkraut thickened, simply grate in 1 or 2 raw potatoes and cook for a further 5 minutes.
We wish you every success and bon appétit!
