Ingredients:

- ½ kg minced pork
- 30 dag sauerkraut
- 2 medium onions
- 5 cloves of garlic
- 1 large carrot
- salt, pepper, basil, ground hot bell pepper
- 2 eggs
- 10 dag of butter

Preparation:

First prepare the yeast dough for the buns. Add sugar to warm milk, crumbled yeast, mix and set aside to rise. Pour the flour on a pastry board, add salt, oil and the risen yeast. Knead into a fairly soft dough, if necessary sprinkle with flour. Cover the thoroughly kneaded dough with a cloth and set aside in a warm place to rise.

While the dough is rising prepare the filling. Add finely chopped onion and garlic to a hot pan with half the butter. Fry until glazed. Then add peeled and finely shredded carrots and continue to fry. Drain the sauerkraut, chop finely (this is very important so that it does not drag in the rolls) and also add to the pan. Fry everything together for a while, then put it into a pot, bring to a boil and stew for 5 minutes. Put the rest of the butter and minced meat into the frying pan after frying the vegetables. Fry well, put it into the pot with vegetables, season with salt and spices, stew under the lid for 10 minutes. Remove from heat, cool and add eggs. Stir and set aside.

Now put the risen yeast dough on the table, knead it again and divide into 24 parts.  From each piece form a round ball, place on a floured table, cover with a cloth and leave to rise. Flatten each ball to form a pancake and put 1 heaping spoonful of filling. Gather the edges of the dough to form a ball.  Arrange the buns with the glued part on a baking tray lined with baking paper. Cover with a cloth and set aside in a warm place for about 10 minutes to rise again. Bake in a preheated oven at 180'C for 25-30 minutes.

The recipe was prepared by Krystyna Gierszewska, our culinary expert.