Summary

Ingredients

• 25 g butter
• 1 onion (s)
• 100 ml white wine, dry
• 300 ml vegetable stock or vegetable stock
• 500 g sauerkraut, fresh from the refrierated counter
• 1 bay leaf
• 5 juniper berries
• Caraway
• 100 g cream
• salt and pepper

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Instructions

1. Melt the butter in a saucepan. Finely dice the onion and sauté in the butter over a mild heat until translucent. Deglaze with the white wine, then add the vegetable stock, sauerkraut, bay leaf, juniper berries and possibly caraway seeds. Simmer in a closed saucepan over a low heat for about 20 minutes. Pour in the cream and simmer for another 5 minutes. Season to taste with salt and pepper.