Summary

Ingredients

• 500 g sauerkraut, from the barrel
• 250 g carrot (s)
• 250 g shallot (s)
• 150 g butter, mildly soured
• 1 tablespoon honey, more flavorful
• 1 teaspoon smoked salt
• 1 teaspoon paprika powder, smoked
• 300 ml vegetable stock

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Instructions

1. Clean the carrots and shallots and grate them finely. Forcefully squeeze the juice out of the sauerkraut, but collect the juice.
2. Melt the butter in a medium roasting pan over medium heat. Add the squeezed sauerkraut, grated carrots and shallots, honey and the two spices and fry, stirring occasionally. A roasting set is allowed to form, because it provides the flavoring substances that you need. However, do not let the vegetables get too dark, otherwise they will become bitter.
3. Deglaze the vegetables with the sauerkraut juice and the stock and bring to the boil. Cover and braise the sauerkraut for about 45 minutes at low heat.
4. All kinds of roasts, bratwurst or fried meatballs are served with it.