Summary

Ingredients

• 1 ¼ kg potato (s), floury
• 1 large onion (s) (butcher`s onion) or 2 - 3 normal onions
• 2 red pepper (s)
• 500 g sauerkraut
• 1 large can tomatoes, strained, approx. 800 ml
• 3 tablespoon tomato paste
• 125 g soy shredded meat
• 400 ml vegetable stock
• 2 bay leaves
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ caraway powder
• 0.5 ½ part (s) sugar
• Vegetable oil for frying
• salt and pepper
• possibly mixed spices (Tschubritza)
• 100 ml soy cream (Soy Cream Cuisine) or almond cream

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Instructions

1. Cook the soy strips in the broth until soft, drain and squeeze out a little. Fry separately in a pan until they are nice and brown. You can season them to taste, I prefer a Bulgarian seasoning mix called Tschubritza, pepper and salt.
2. Peel the potatoes and cut into cubes. Wash the peppers, remove the seeds and partitions and also dice. Finely chop the onion.
3. Put the oil in a saucepan and sauté the onions. Add the potatoes, bell peppers and the tomato paste and let simmer for a few minutes. Then add the sauerkraut and caraway seeds.
4. Fill the vegetables with tomato puree and vegetable stock and add the bay leaves. Add the sugar, which will soften the acid a little. Season with salt, paprika and pepper and stew until the potatoes are soft. This takes about 45 minutes.
5. Remove the bay leaves again. Just before the end of the cooking time, add the soy strips. If you like, you can add soy or almond cream at the very end.