Summary

Ingredients

• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 green pepper (s)
• 1 large onion (s)
• 1 clove garlic
• 1 small Can / s sauerkraut (drained weight 285 g)
• 2 tablespoon clarified butter or oil
• 1 tablespoon tomato paste
• 750 ml vegetable broth or chicken broth
• 1 teaspoon chili powder
• 400 g Mett (pork)
• 1 egg yolk
• 3 tablespoon breadcrumbs
• 1 bunch parsley

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Instructions

1. Clean and wash the peppers and cut into small pieces. Peel the onion, cut in half and cut across into rings. Peel and squeeze the garlic. Chop the sauerkraut into small pieces.
2. Heat 1 tablespoon clarified butter (or oil) in a stockpot. Stir in tomato paste. Sweat the onion, garlic and peppers. Season with chili powder and salt. Add the sauerkraut. Pour in the broth and simmer for about 15 minutes.
3. In the meantime, mix the ground meat with egg yolk and breadcrumbs and form about 12 small dumplings (each approx. 3 cm in diameter). Fry the rest of the clarified butter until golden brown.
4. Serve the stew with dumplings and garnish with parsley.
5. Tip: You don`t necessarily have to mix the mince with the egg yolk and breadcrumbs. But it makes the balls nice and loose.