Czechs and sauerkraut, it goes together! I'm here with a great recipe for zelnicky, salty crackers made with sauerkraut. Just a few humble ingredients and there's a delicious treat that will catch you by surprise!
4 and ½ouncespork lard(130 g) or any solid shortening
1 and ½teaspoonssalt
Drain and squeeze the sauerkraut. Cut it finely with a sharp knife so that there are no long shreds.
Put the chopped sauerkraut, lard, flour, salt, and crushed caraway seeds in a large mixing bowl. Work into a soft dough. If it is too sticky, sprinkle with flour and work it into the dough.
On a floured pastry board, roll out the dough to a thickness of about ⅛" (0.4 cm). Using a glass or a cookie cutter of about 3" (7 cm) in diameter, cut out rounds. For a lazy option, cut the dough into strips and then into squares.
Use a flat knife to lift the cut zelnicky and transfer them to a baking tray lined with baking paper. If you don't have baking paper, an ungreased cookie sheet will work too.
Bake the biscuits in a preheated oven at 392°F / 200°C for 20-25 minutes. Their surface should be golden but not brown.
Makes about 30 pieces of zelnicky.
SERVING: These crackers taste great just like fried chips, salty nuts, or any other snack. Or have a glass of white wine with them. Bake them for a family gathering or if you want to introduce Czech cuisine to your good friends. Arrange the biscuits in a bowl and put them on the table for everyone to take as they like.
Tweak the recipe by adding ground crackling, a little black pepper, or sweet ground paprika. Some people also add bacon or other smoked meat cut into small cubes.
The crackers have a unique, slightly sour taste thanks to the sauerkraut. Right after baking, the zelnicky biscuits are wonderfully crunchy. If you leave them out overnight, they soften a bit the next day. However, they still taste great.