Summary

Ingredients

• 500 g sauerkraut
• 200 g sour cream
• 1 pinch (s) black pepper, freshly ground
• possibly caraway seeds
• 1 tablespoon mustard
• 1 pinch (s) curry powder
• 1 teaspoon, leveled turmeric
• 1 tablespoon tomato paste
• 1 teaspoon, leveled paprika powder
• possibly chili powder
• 1 dash balsamic vinegar

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Instructions

1. Divide the sour cream into 3 bowls (bowls so large that 1/3 of the amount of sauerkraut can be mixed with the sauce), placing more sour cream in the bowl in which the white sauerkraut is to be made than in the other two bowls .
2. White sauerkraut: Add freshly ground black pepper to the sour cream and stir (if you like, you can also add caraway, I usually use coarsely ground caraway). Then add 1/3 of the amount of sauerkraut and mix.
3. Yellow sauerkraut: Mix the sour cream with the mustard, curry powder and turmeric well. Then add 1/3 of the amount of sauerkraut and mix.
4. Red sauerkraut: To the sour cream add the tomato paste, paprika powder (depending on the taste, sweet paprika or hot paprika can be used, or a pinch of chili powder) and a dash of balsamic vinegar and stir to a uniform mass. Then add 1/3 of the amount of sauerkraut and mix.
5. Goes ideally with any shape of meat and sausages. Ideal for the barbecue party.