Production of this Northern Samogitian typical region dish of sauerkraut, stewed with a heel (shank) takes much time. Some housewives prepare it for a few days. Pork for this dish must be fresh or smoked (smoked boils longer). For one medium sized heel, 3 litres of sauerkraut are enough. Cabbage added into the boiled meat broth is cooked on low heat. It is best to cook in a rustic furnace, gradually allowing the fermentation. Like the sauerkraut soup, the dish is the most delicious on the next day. It is a greasy, satiating food suitable for the cold season.
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