439 Moscow sauerkraut and meat stew in a skillet, or Moscow soljanka

• 1½–2 lbs sauerkraut
• ¼ lb butter
• ½

This soljanka must be thick. Mostly it is eaten for breakfast, but at dinner, it should precede the bouillon.* Finely grate 1 onion, fry in ¼ lb butter, and stir in about 1½