How to make
Chop the meat, the sauerkraut and onions. Rinse the rice well after cleaning. Heat some oil and fry up the meat bits in a pot. Add the onions to it and stir.
Boil for five minutes or until golden brown. Then add the sauerkraut and stir again. Put the bay leaf and both types of pepper in. Mix and add 4 1/5 cups (1 liter) of water and 4 1/5 cups (1 liter) of cabbage juice.
Close the pot with a lid and let it boil. Keep boiling, leave the food to cook on medium heat. Let it simmer for twenty minutes and then add about 2 cups (0.5 liters) of water. Bring to a boil once again, then add the rice.
Boil for another twenty minutes and add the savory. Then prepare the thickening agent by beating the yolk with the yoghurt and add a pinch of salt. In order not to curdle the thickening agent, scoop up some broth and pour it into the bowl with the egg, keep stirring vigorously.
Take the pot off the heat and once it stops boiling, add the thickening agent while stirring. Remove the bay leaf from the dish. Then sprinkle it with parsley and chili.
