Summary

Ingredients

• 1 kg sauerkraut
• 330 g potato (s)
• Juniper berry
• water
• Caraway seed
• 1 ½ tablespoon flour
• 0.5 tablespoon ½ dill, chopped

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Instructions

1. 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.
2. 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).
3. The sauerkraut should be warmed up twice before serving (it gets better and better)!