Remove the stems from the apples. Peel and core the apples and cut them into quarters. Cut the quarters crosswise into thin pieces.

Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.

Add the caraway seeds and cook briefly. Add the apples, stirring.

Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.

Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook, simmering, 35 - 45 minutes.

Boil the potatoes “al dente”, let them cool completely (or cook the day before).

Cut the potatoes into slices and season with salt, pepper and paprika on both sides.

Melt the clarified butter in a hot pan, add the potatoes slices and fry them until golden brown, swirling occasionally