500 g pork, 1-2 eggs, 80 g rice, 250 g sauerkraut, 750 g various vegetables (carrots, parsley root, kohlrabi, potatoes, onions, beans, capsicum, peas, pumpkin, cauliflower), tomatoes, 3 liters of water, meat or chicken broth, cabbage juice or bran infusion, sour cream, salt, parsley and lemon juice to taste.

Clean vegetables and finely chop. Add sauerkraut and simmer in a pot. At the end of the stew, add tomatoes and acidify with cabbage juice or bran infusion. Lemon juice can be added if desired. While the vegetables are stewing, pass the pork through a meat grinder, mix with half-cooked, well-dried rice, eggs and salt. Rinse your hands with cold water and shape into small walnut-sized meatballs. Dip the meatballs in the broth and cook over low heat for 15 minutes (until they begin to boil). Pour meatballs and broth into a pot with vegetables (taste and, if necessary, acidify with sour cream). It is advisable to sprinkle this dish with plenty of parsley before serving.