sobota, 8 kwietnia 2017

Rustic sauerkraut and barley groats casserole

I thought: What should I prepare for dinner? And I came up with an idea to prepare this kind of casserole. I used baking pan 20cm x 30 cm, cause I wanted to prepare dinner for two days. It was good idea, cause casserole taste good both in the first and the second day.

You need:
About 10-12 medium potatoes (as much to sliced about 0.5 cm cover  the bottom and the top of the casserole)
800 g of sauerkraut (without pour)
2 bags of barley groats (200 grams)
25 dag of smoked streak bacon
1 big onion
2 cups of broth or vegetable broth
Oil, soy sauce, 5 grains of allspices,  ground caraway, salt, pepper, dried marjoram

Preparation:
Boil the barley groats in salted water, about 5 minutes shorter than recommended on  the package. At this time, drain the sauerkraut from the liquid and cut into smaller pieces. Cut the onion into cubes and fry on 2 tablespoons of oil until golden. Add sauerkraut and a tablespoon of caraway and fry together on low heat for 5-10 minutes. Peel potatoes and cut them into slices about 0.5 cm thick. Cut the bacon into a large cubes. Grease the baking pan with a oil and make the layers: ½ of potatoes, barley groats, sauerkraut. Pour those layers with broth, and put allspices on the top of them. Put  bacon and, and cover with the remaining potatoes mixed with 1 tbsp of oil, salt, pepper and marjoram. Cover the casserole with aluminum foil or lid, bake in 180 degrees (up + down) for about 40-50 minutes (until potatos are soft), and then even 10-15 minutes without covering to brown the potatoes.





Enjoy your meal!

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