Braised Sauerkraut with Wheat Groats

If the sauerkraut is too sour or salty, rinse it lightly and squeeze out well. Transfer to a heavy-bottomed pot, pour in 300 ml water and simmer, covered, over low heat for 20 minutes.

Rinse the wheat groats until the water runs clear. Add them to the sauerkraut along with the remaining 500 ml water, stir and bring to a boil.

Cover the pot and cook over the lowest heat for 25–30 minutes, until the groats are tender and the liquid is almost absorbed. Stir occasionally so the dish doesn't stick to the bottom.

Dice the onion finely. Heat the oil in a skillet and fry the onion for 8–10 minutes until golden.

Add sour cream, black pepper and salt to taste to the sauerkraut. Stir and heat through for another 5 minutes without letting it boil hard.

Remove from the heat, cover with a lid and let it rest for 10 minutes. Serve hot, topped with the golden fried onion along with the oil from the skillet.