How to make
Finely chop the onion and stew it in the heated oil and lard until it has softened and lightly browned.
Add the bacon and fry briefly, then add the minced meat and the wine. Stir intensively to get crumbs and when the wine is reduced, pour the tomatoes, which have been previously grated. Cook for about 5 minutes.
Add the rice and after a minute or two, by stirring constantly, add two spoons of the tomato paste and paprika. Season with salt and spices and remove from heat after a minute. Allow the mixture to cool slightly.
Cut the sauerkraut into leaves and cut out the middle tough part of each one. Halve the leaves in half, leaving 4-5 whole.
Place a spoonful of the minced meat and rice mixture in the middle of each half and roll them up. Tuck the edges in with your finger so that the mixture cannot come out.
Put a pot on the stove with about 3 cups (700 ml) of salted water, in which you should squeeze the lemon, dissolve a spoonful of tomato paste and the oil (40 ml).
While the broth begins to simmer, start arranging the sarma. For this purpose, take a suitable pot and line the bottom with two of the remaining whole sauerkraut leaves. Arrange some of the bacon, cut it into thin slices, on top of them.
Lay a layer of the sarma and more of the bacon and alternate until the products are used up. Pour the hot broth over them and cover with the remaining whole sauerkraut leaves. Press with hand.
Cover the pot with a lid and boil for 25-30 minutes on medium heat. Serve with yogurt.
Enjoy!
