Peel potatos, boil it in salted water and make mashed potato with milk.

Cut the onion into circles, dice the hot-smoked brisket, mix and fry in butter. Add black pepper and salt, then pour white wine and stew for 10 minutes.

Warm an oven up to 390 oF (200o C). Put in a greased baking form hot-smoked brisket, mashed potatos and sauerkraut in turns. Coat it with sour cream, sprinkle with ground red pepper and bake for 40 minutes.

Decorate with parsley and dill greens.