CONTENTS
Potatoes in Sauerkraut
(Slovenian: Krompir v zevnici)
Krompir v zevnici is a traditional Slovenian dish rooted in the country’s rich culinary heritage. Known for its simplicity, this one-pot dish combines the tangy flavour of sauerkraut with hearty potatoes. Often enriched with cracklings (ocvirki), this comforting meal is especially popular during the colder months, embodying a resourceful use of preserved foods. While optional, the cracklings add a depth of flavour that complements the natural earthiness of the ingredients.
Ingredients
Serves 4-6
- 500 g sauerkraut
- 1 kg potatoes, peeled and cut into large pieces
- For the topping:
- 3-4 tablespoons dry cracklings (ocvirki)
- 1-2 tablespoons lard (can be substituted with sunflower oil for a vegetarian option)
Instructions
Preparation time: 50 minutes
- Prepare the potatoes and sauerkraut: Peel the potatoes and cut them into large chunks. In a large pot, layer the potatoes first, then cover them with the sauerkraut.
- Cook the dish: Add enough water to just cover the sauerkraut. Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the potatoes are tender.
- Prepare the cracklings: In a small frying pan, heat the lard over low heat. Add the cracklings and cook, stirring occasionally, until golden and crispy. If desired, add a pinch of salt to taste.
- Assemble and serve: Plate the cooked sauerkraut and potatoes. Drizzle with the prepared cracklings and their rendered fat. Serve immediately with a slice of hearty rye bread for a complete meal.
- Serving suggestions: Pair Krompir v Zevnici with a slice of hearty rye or buckwheat bread for a satisfying and rustic meal. This dish is perfect for cold days, offering warmth and nourishment while showcasing the sustainable ingenuity of traditional Slovenian cooking.
ZERO WASTE TIPS
- Utilise vegetable scraps: Save any leftover potato peels to make crispy chips. Toss them with a bit of oil, salt, and pepper, then bake until golden.
- Reimagine leftovers: If you have extra cooked sauerkraut and potatoes, mash them together to create a filling for dumplings or patties, which can be pan-fried for a quick meal.
- Compost sauerkraut brine: If there is excess sauerkraut liquid, consider composting it or using it as a base for soups and stews for added tanginess.
- Substitute creatively: If you do not have cracklings, use toasted breadcrumbs or roasted seeds for a crunchy topping.
- Buy local and seasonal: Opt for locally sourced sauerkraut and potatoes to support sustainable farming practices and reduce packaging waste.
Download
Save the e-Cookbook as a PDF for offline access on your device anytime.
Read
Explore the e-Cookbook online and enjoy recipes at your fingertips.
Share
Spread the joy of sustainable cooking by sharing the e-Cookbook with friends and family.