This pie is very simple and quick to make. It’s so easy and delicious, you will love it.
2 cups kefir or buttermilk
Half a cup vegetable oil
2 cups flour
1 teaspoon salt
1 scant teaspoon baking soda or 3 teaspoons baking powder
1 lb sauerkraut
2 oz butter
First prepare the filling. Make 6 hard-boiled eggs and peel them.
Chop the eggs into small cubes or grate coarsely.
Place the sauerkraut into a colander and rinse well with water. Let the water drain.
Place the sauerkraut onto a working surface.
Finely chop the sauerkraut.
Put the sauerkraut into a skillet.
Add 1.5 oz of the butter.
Place the skillet onto the stove.
Cook the sauerkraut with the butter for 8-10 minutes, stirring periodically.
Remove the skillet from the stove.
Remove the skillet from the stove. Add the chopped eggs and stir everything well to combine.
The filling is ready.
Turn on the oven to 350F.
Pour the kefir (or the buttermilk) into a deep bowl.
Add the remaining 4 eggs, the salt and the oil.
Stir everything well with a whisk.
Pour in the flour.
Use the same cups to measure the flour and the kefir (buttermilk).
Use the whisk to stir the batter. It should be liquid like a pancake batter.
Butter the pie dish thoroughly.
If using a glass or a ceramic pie dish, line it with baking paper first and then butter the paper.
Pour half of the batter into the pie dish.
Spread the filling over the batter in an even layer.
The batter is liquid so you won’t be able to smooth out the filling. The best way is to place small parts of the filling onto the batter so that you end up with an even layer throughout.
Cover the filling with the rest of the batter.
Place the pie into the preheated oven.
Bake the pie for 50-60 minutes.
When the pie is ready, take it out of the pie dish, cut into slices and enjoy!