Meat Solyanka pan

300 g meat products

700 g sauerkraut

40 g bacon or pork fat

2 onions

2-3 tbsp. ghee

1 tbsp. flour
what kind of flour should I choose? we'll show

1 carrots

1 parsley root

2-3 tbsp. tomato

1 pickles

40 g grated cheese

ground crackers

sugar

salt

pepper to taste

Bay leaf

greens

Thin slices of bacon or lard lightly fry in a pan, put the same sauerkraut good salting (if strongly acidic - it is better to wash), add 0.5 cups of broth or water, cover the pan with a lid and cabbage stew on low heat for about 1 hour, stirring occasionally. For 10-15 minutes until cooked add moderately fried in butter, onion, Bay leaf, pepper, mix well. When the cauliflower is ready, add the flour, separately toasted with butter, stir and heat.

As prepared meat products you can use left over from lunch or Breakfast of boiled or roasted meat, sausage and other products. Cut them into thin slices and lightly fry. Onions, roots finely chop, fry in hot oil, add the tomatoes and fry all together; to combine with meat products, add the chopped, peeled from the skin of the cucumber, 3 tablespoons of broth (or water), cover and put out all together.

In a pan greased with butter (fat) and sprinkled with breadcrumbs, put an even layer half the cabbage, it is meat with vegetables on them - the rest of the cabbage. Sprinkle with grated cheese, put on his little pieces of butter and bake in a hot oven (15 minutes). Before serving, sprinkle with chopped dill or parsley.