• 1 Spanish onion, finely chopped
• 8 tablespoons olive oil
• 1 pound sauerkraut
• 1 pint chicken stock
• salt and coarsely ground black pepper
• 1 clove garlic, finely chopped
• 2 tablespoons wine vinegar
• 2 hard-boiled eggs, quartered
• 1 beetroot, cooked and sliced

Sauté finely chopped onion in 2 tablespoons olive oil until golden but not brown. Place sauerkraut and onion in a heavy saucepan, and pour chicken stock over them. Simmer for ¾ hour.

Cool sauerkraut; season to taste with salt and coarsely ground black pepper, and mix with finely chopped garlic, remaining olive oil and the vinegar. Serve garnished with quartered hard-boiled eggs and thin slices of cooked beetroot.