There is also a recipe with cabbage, not sauerkraut, but it doesn't have Hungarian bacon in it.
Ingredients
- 12 oz egg noodles
- 1/4 pound slab bacon, or breakfast bacon, cut in 1/4 in slices
- 1 cup sour cream
- 3 tbs buttermilk
- 8 oz small curd cottage cheese
- black pepper to taste
- 2 tbsp fresh dill (optional)
Directions
Cook noodles per package directtions. Meanwhile fry the bacon until tender. Scrape bacon and fat into a bowl. Add the cooked noodles and mix thoroughly. Thin the sour cream with the buttermilk, and fold it into the noodles and bacon. Mix in the cheese until it breaks up. Ideally, slab bacon is better and can be purchased in a Hungarian specialty store. Sprinkle with pepper and dill and serve immediately.
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Submitted 6/13/05.
Source: The Hungarian Cookbook
Submitted By: Natalie
whatamaroon@sprint.ca
turos metelt