Leo's sauerkraut with bacon

Ingredients for 4 servings:

• 1 can of sauerkraut (approx. 800 g)
• 1 pack of bacon cut into strips or bacon, approx. 200 g
• 1 m.-sized onion(s)
• 1 m.-sized apple
• 1 tbsp lard
• n. B. Soup seasoning
• n. B. Pfeffer
• Oil for frying, or frying oil, e.g. from Rama

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Very simple side dish

Peel and finely chop the apple and onion. Fry the bacon in a little oil. Open the can of sauerkraut (I use wine sauerkraut) and squeeze the juice into a glass (about 250 ml). If you like it sour, don’t press as much. Place the canned sauerkraut, bacon, a spoonful of lard, the finely chopped apple, and the onion in a saucepan. Season with pepper and soup seasoning and stir. Add water (I boil it in a kettle) so that the contents of the pan are covered. Bring to a boil and continue simmering on medium heat. Stir occasionally and add more water if necessary to prevent burning. The dish will be ready after about 40-60 minutes. Taste it; the sauerkraut should be soft, then it’s done.