Ingredients:
800g clean porky roast
25g flour
cumin
salt
500g sauercraut
60g fat
1 onion
sugar
 

Instructions:
1. Salt and cumin clean porky roast. Give the roast to the pan and give it to the hot oven. Roast it and baste it at intervals.
2. Take out tender roast, dust roast gravy with flour,fry it and simmer it. Slice the roast.
3. Cut sauercraut and an onion. Fry a half of the onion with 30g of fat, add sauercraut and steam it all. Make a roux: take a second half of the onion, fry it with 30g of fat and add flour. Add sugar, salt and cumin to the complete cabbage.
4. Add the roast gravy to the porky roast and the dumplings.

Dumplings:

Ingredients:
500 g flour
1 yolk
1/4 - 3/8 l milk
200 g yeast
salt

Instructions:
1. Put the flour to the bowl and crumble the yeast to the flour.
2. Twirl the yolk, add the salt to it and pour the flour.
3. Work up the dough, when it’s lustrous, blisters, which are bursting and doesn’t stick on the stirrer.
4. Put little flour on the dough, cover it with a towel and leave it.
5. 1 hour later meddle it with rolls, which are minced.
6. Put it to the boiling salt water and boil it for 10 minutes.
 

Pravoslava