Summary

Ingredients

• 850 g sauerkraut
• 1 small Can / s pineapple
• 1 onion (s)
• 1 liter vegetable stock
• salt and pepper
• Caraway seed
• some oil
• 500 g potato (s)

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Instructions

1. Heat the oil in a large saucepan. Peel and chop the onion. Sweat in the fat. Add the sauerkraut and let it simmer briefly.
2. Mix with the broth and let simmer for a while. Season with salt and pepper and fold in the caraway seeds.
3. In the meantime, peel the potatoes and cook them in a separate saucepan. Chop the potatoes a little with a fork and mix with the sauerkraut. Finally add the pineapple pieces and stir well.