Boil the potatoes the day before, peel them and press them through the potato press. Knead the remaining ingredients into a thick dough. To taste. Approx. 1 tablespoon. rub the mass between your hands to create the typical shape. (if you don`t know them, the shape is the same as vanilla croissants - just not curved)
Put the formed potato noodles in boiling salted water and bring to the boil briefly. Take out and drain. Then fry the potato noodles in clarified butter until they are golden yellow.
Cook the sauerkraut with the stock cube and the caraway seeds in a little water. When the broth is completely reduced, add the cream to the mug and season with salt and pepper. Let the cream sauerkraut simmer a little longer so that the cream also reduces. The sauerkraut is ready when it is creamy but no longer dripping.
Serve with the baked potato noodles.
Of course, you can also take finished noodles from the refrigerated shelf.
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