Preparation

Put sliced uncooked bacon in the frying pan until the lard comes out. Horseradish is cleaned and grated. Put a little grated horseradish in lard and harden. Beat 1-2 eggs. Mix with the remaining horseradish, yogurt and sour cream and flour. Pour into the pan over the hardened horseradish. If the sauce is too thin, take it in a plate from it, leave it to cool, mix it with a little flour and pour it into the pan.

At Easter it is eaten with lamb, boiled eggs, ham, smoked and boiled, with sausages.