Ingredients

How to prepare

Even though nowadays you can buy fresh raspberries in the middle of January, the traditional ways of preserving food over the winter are still used. Fermenting is a time-tested method of preserving vegetables and their nutritional value throughout the season which used to be scarce in fresh produce. Sauerkraut is a fine source of vitamins, and its unmistakeable flavour has made it a part of numerous dishes. Its juice is a valuable ingredient. Since it is created by lactic fermentation, it contains substances similar to the bread sourdough, and you can add it to bread dough to accentuate its flavour.

Mix the dough combining the bread mixture, water, yeast and oil and let it stand for a moment (ca. 5 minutes). Divide it into equally large pieces (about 80 g each, this is not absolutely essential) and form the pancakes. We recommend you do not use any dusting under the dough, but you can smear some fat on your palms.

Remove the juice from the sauerkraut (squeeze) and if long, you can chop it into smaller pieces. Do not season, but you can add small dices of fried sausage if you like. Pile a bit of sauerkraut on each pancake, fold the dough and press the edges together firmly.

Place the ready turnovers on a baking tray and let rise. 

Bake in a preheated oven at 200 °C for about 20-25 minutes. Before baking is finished, smear the surface of pancakes with slightly salted water to make them smoother and glossier. You can also smear their surface once removed from the oven (while still hot) using melted lard or fine butter. The sauerkraut pancakes are best served hot and fresh, but you can enjoy them when they have cooled off as well.