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Sauerkraut turnip with cracklings is a traditional Slovenian dish that combines simplicity with rich flavor. Tender sauerkraut turnip, cooked to perfection, is beautifully complemented by crispy pork cracklings and sautéed onion. This dish is perfect as a main meal, a side dish to meat, or as a warm winter specialty that brings back memories of traditional homemade cooking.
Ingredients for sauerkraut turnip with cracklings (serves 4)
- 1 kg sauerkraut turnip
- 100 g pork cracklings
- 20 g pork lard (or oil)
- 1 large onion
- 1 bay leaf
- salt
- pepper
- 1 potato (optional, for a milder and richer flavor)
Method
1First, taste the turnip. If it seems too sour or salty, rinse it under cold water in a colander and drain well. This will make the flavor milder.
2In a large pot, bring 1 liter of water to a boil. Add the bay leaf, the turnip, and optionally a peeled potato (which will absorb excess acidity and salt). Cook over medium heat for about 30–40 minutes, until the turnip is tender.
3Meanwhile, peel and finely chop the onion. In a deep pan, heat the pork lard and slowly sauté the onion until translucent and lightly golden. Add the cracklings and fry until crispy and aromatic.
4Drain the cooked turnip well and remove the potato (if used). Divide the turnip among plates and generously top with the onion-crackling mixture. Sprinkle with a little pepper and serve immediately.
Tips for perfect sauerkraut turnip with cracklings
• For a milder taste, always rinse the turnip before cooking.
• You can replace cracklings with fried bacon or pancetta.
• Adding a potato helps balance acidity and salt while making the dish more filling.
• Instead of pork lard, you can use oil, but lard provides the most traditional flavor.
• Sauerkraut turnip pairs wonderfully with blood sausages, pork sausages, or roasted pork ribs.
Frequently Asked Questions (FAQ)
Do I always need to rinse sauerkraut turnip?
Not necessarily. If you enjoy a strong sour taste, use it directly. Otherwise, rinsing briefly will remove excess salt and acidity.
Can I prepare it in advance?
Yes. You can cook the turnip a day ahead and store it in the fridge. Before serving, just reheat it and top with fresh cracklings.
What can I serve with it?
Sauerkraut turnip with cracklings pairs perfectly with blood sausages, pork sausages, homemade sausages, or roasted pork ribs. As a side, serve a slice of homemade bread and a bowl of sauerkraut for a complete winter meal.
