Buckwheat Sterz with Sauerkraut (Heidensterz)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Bring 350 ml water to the boil with salt and stir in 150 g buckwheat flour until a firm dough forms, then leave to swell for 5 minutes.

   5:00
2. 2

   Break the dough into coarse crumbs with a fork.

3. 3

   Heat 1 tbsp rapeseed oil in a frying pan and toast the Sterz crumbs until crisp.

4. 4

   Dice the onion, fry it briefly with the crumbs and season with 0.5 tsp caraway seeds.

5. 5

   Heat 350 g sauerkraut and serve with the Sterz.