On the bottom and walls of a large clay pot with some vegetable oil are placed several leaves of sauerkraut. On them, kardsted rice and prunes. Around it there put sausage, pork, veal and chicken, thinly sliced pieces of bacon/pork fat, mixed with sliced cabbage and chekan (red beetroot), garden and forest spices. Bake for 5 hours on moderate fire or about 10 hours on low heat (for the night).