
Sauerkraut flatbread
The region of Šariš was one of the largest senders of emigrants to the United States. Covered with forests and mountains, its soil was not fertile enough to support a prosperous life. The staples were sauerkraut and potatoes, tenacious crops that lend this iconic dish its authentic flavor.
List of ingredients
Method
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Cook the potatoes. Strain, add salt and mash until smooth. Make sure it is lump-free.
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Let the mashed potatoes cool enough to handle.
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In the meantime, place the bacon into a skillet and cook over medium heat until it is brown and crispy. You will need the liquid fat to brush the flatbreads.
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Add flour and eggs to the potatoes and knead until you get a smooth dough.
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Make sure to remove excess liquid from sauerkraut and chop finely.
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Divide the dough into 7 – 10 balls.
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Lightly roll out each ball, place sauerkraut inside.
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Pinch the sides together and work your way around. Then, pinch the folds together to shut the bun closed.
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Roll each bun to the thickness of 0.5 cm.
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Warm a dry pan over medium heat.
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Cook each flatbread on both sides until nicely browned.
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Brush with the bacon fat.
For the dough:
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1 kg (2 pounds) potatoes, peeled and roughly chopped
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250 g (2 cups) plain flour
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1 egg
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½ tsp salt ​​
For the filling:
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​200 g ( 1 1/3 cups) sauerkraut, strained​ ​
For the topping:
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Smoked bacon, fatty Slovak or eastern European bacon is ideal, chopped ​