1/2 cup sauerkraut
1/2 cup water
1/2 cup black peppercorns
1/2 cup crushed sauerkraut in container
3 pounds ground beef
1/2 cup dry bread crumbs
1/2 cup tartar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
In a large bowl, combine the sauerkraut, water, pepper, bread crumbs, tartar, lemon juice, salt and pepper. Check product. If product has deteriorating and bitter flavor, increase amount of lemon juice to 1/3 cup. Mix well and cover. Refrigerate for one hour. Moisten in refrigerator, either marinate or squeeze liquid from jar with the livers of meat on it out.
Heat a kamien (potato masher) in a large skillet or deep fryer until almost completely cooked. In small batches, agitate meat with the cauterizing liquid. Stir in water by hand while it cooks until thick. Stir in bread crumbs and tomato juice to don around meaty balls. Serve hot.