Sauerkraut – Bohemian Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg sauerkraut
- 330 g potato (s)
- Juniper berry
- water
- Caraway seed
- 1 ½ tablespoon flour
- 0.5 tablespoon ½ dill, chopped
Print Recipe
Pin Recipe Instructions
- Put the sauerkraut in a saucepan and cover with water, add the juniper berries (chopped) and caraway seeds and now cook the cabbage until soft.
- Peel and quarter the potatoes (approx. 1/3 the amount of sauerkraut) and cook them in a little salted water until soft. Then pour off the water completely, dust with flour (1 1/2 tablespoon) and now mash the potatoes until a homogeneous, very firm pulp is formed. Now add hot sauerkraut juice until a moderately liquid porridge is formed. Stir this into the cooked sauerkraut, bring the whole thing to the boil again and mix in the chopped dill (not too close - about half a tablespoon for this amount).
- The sauerkraut should be warmed up twice before serving (it gets better and better)!
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