Summary

Ingredients

• 100 g soy cubes or 1 sachet smoked tofu
• 500 g sauerkraut
• 600 ml vegetable stock
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon tomato paste
• 2 tablespoon caraway seeds
• 2 teaspoons paprika powder
• 4 tablespoon crème fraîche or soy milk with 2 lemon
• 1 pinch (s) sugar
• 75 ml white wine, dry

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Instructions

1. Either pour boiling vegetable broth over the soy cubes and let them steep for 20 minutes. Drain, squeeze out and collect the vegetable stock, cut larger cubes in half if necessary. Or cut smoked tofu into cubes. Fry the soy cubes or smoked tofu in plenty of oil over medium heat until crispy.
2. Peel the onion, cut into half rings, add to the soy cubes and sweat until translucent. Add sugar and tomato paste and roast briefly. Add the sauerkraut and deglaze with 2 cups of vegetable stock and, if desired, the white wine.
3. Squeeze the clove of garlic. Add caraway seeds (I always grind it in the flour mill) and paprika powder. Simmer over a low heat for 30-40 minutes.
4. Then stir in the creme fraîche or soy milk with lemon juice, season with salt and pepper and leave to steep for another 5 minutes. We always have jacket potatoes or boiled potatoes.