How to make
Chop the onion and leek and fry them in the oil heated over medium heat;
During this time, cut the sauerkraut into thin strips and wash the rice well under running water to remove the starch;
Grate the tomato and add it to the already softened and lightly browned onions and leeks. Fry for another 2-3 minutes and add the rice. Stir for about 2 more minutes and add the sauerkraut and spices;
Pour 2 cups of water and increase the heat a little. As soon as the liquid evaporates, transfer into a baking pan and add another 2 cups of water (if you like softer and puffier rice, you can add more liquid.)
Bake in an oven preheated to 370°F (185°C) until it remains in fat (about 20 minutes);
Beat the eggs with the sour cream and salt and pour this mixture over the dish. Bake briefly.
Serve the sauerkraut with rice sprinkled with fresh, chopped parsley.
Enjoy your meal!
