Hungarian Sauerkraut Casserole

Summary

Ingredients

• 600 g potato (s), waxy
• salt
• 1 red pepper (s) (approx. 200 g)
• 1 bunch spring onion (s), (approx. 50 g)
• 150 g salami, Hunarian
• 3 tablespoon oil
• 2 glasses sauerkraut, barrel cabbage with paprika and onions (45 ml each)
• 250 g sour cream
• 4 egg (s), (size M)
• Paprika powder, hot pink
• pepper
• 150 g feta cheese

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Instructions

1. Wash, peel and dice the potatoes and pre-cook them in boiling salted water for about 5 minutes. Pour the potatoes on a sieve and let them drain.
2. Clean, wash and drain the peppers and spring onions. Dice the bell pepper, cut the spring onions into rings. Cut salami into pieces.
3. Heat oil in a pan. Sauté the salami, spring onions and paprika in it. Add the sauerkraut, heat and stew for about 5 minutes. Stir in between. Mix the sour cream and eggs with the whisk of the hand mixer. Season with salt and paprika. Fold the potatoes into the sauerkraut, season with salt and pepper and place half of them in a greased baking dish. Pour half of the sour cream and egg cream on top and top with the rest of the sauerkraut. Crumble the feta cheese over it and pour the remaining sour cream and egg cream over it.
4. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 40–45 minutes and let it set.