Sauté sauerkraut in hot oil. Pour some clear soup and cook sauerkraut for 20 minutes. Cut bacon into cubes and fry in a frying pan over medium heat. Remove bacon from frying pan, drain on kitchen roll.
Remove rind from white bread, cut into 1 cm cubes. Toast bread cubes in bacon fat until light brown and place in a suitable bowl. Cool down a bit.
Chop parsley finely, add to bread form. Stir milk, eggs and pepper, mix with bread and let stand for 10 min. Next, fold flour and bacon cubes into bread-egg mixture.
Form dumplings from the dough with wet hands (free mass as indicated above). Heat plenty of lightly salted water in a saucepan. Cook the dumplings in the boiling water for 15 minutes.
Remove the skin from the onion, cut into cubes and brown lightly in the butter. Remove the dumplings from the saucepan with a skimmer, arrange them on the sauerkraut and serve them sprinkled with the onion cubes.
Our tip: Use bacon with a fine, smoky note!
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