Mulgikapsad (Mulgi-region sauerkraut)

Instructions

1. Fry the bacon bits in a casserole over medium heat for five minutes, until golden and the fat has rendered.
2. Add the sliced onions and let them color for five to six minutes, stirring.
3. Stir in the drained sauerkraut and press it lightly, then add the water and bay leaves.
4. Cover and simmer over low heat for forty minutes, stirring from time to time.
5. Peel the potatoes, cut them into large chunks and add them to the casserole with a little water if needed.
6. Continue cooking covered for thirty minutes, until the potatoes are tender.
7. Sprinkle with rye flour, stir, let thicken for five minutes, then season with pepper and adjust the salt.
8. Serve piping hot, optionally with a spoonful of crème fraîche.