Summary

Ingredients

• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 4 medium potato (s)
• 500 g sauerkraut
• 1 liter vegetable stock
• salt and pepper
• 2 tablespoon tomato paste
• 1 tablespoon herbs, Italian, dried
• 1 tablespoon paprika powder, noble sweet
• 2 red pepper (s)
• 1 can kidney beans or chickpeas
• Tabasco, chili peppers or Pul Biber
• Paprika powder, hot as rose
• Crème fraîche or sour cream

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Instructions

1. Peel and dice the potatoes, cut the onions into fine strips and also cut or press the garlic. Put the sauerkraut in a sieve and rinse under running water so that the stew does not get too sour.
2. Heat the oil in a large saucepan and sauté the onions until translucent. After about 2 minutes, add the garlic and continue steaming. Then add the potato cubes and the sauerkraut and pour in the vegetable stock. Season the broth with salt, pepper, tomato paste, Italian herbs and paprika powder and let simmer for about 15 minutes.
3. Then add the chopped peppers and simmer for another 10 minutes. Then add the kidney beans or chickpeas and spice up the stew with Tabasco or other chilli products as desired. I always take a mix.
4. Let it steep for another 5 minutes and then serve with a dollop of crème fraiche or sour cream on the plate.
5. We usually like the stew even better the next day because it is then well drawn.
6. The dish becomes vegan if you omit the crème fraiche or replace it with a soy product.