Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s)
- 300 g onion (s)
- 200 g tofu, smoked
- 2 tablespoon olive oil
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 250 ml vegetable stock
- 500 g sauerkraut
- 200 ml sour cream
- 2 tablespoon paprika powder, hot pink
- 1 red pepper (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and onions and cut into large cubes. Dice the tofu as well.
- Heat the oil in a large pan or saucepan, fry the diced potatoes and onions until golden brown. Add the tofu cubes and fry briefly. Add salt, caraway seeds and vegetable stock and stir well. Reduce the heat and sauté everything until the potatoes are soft (about 10 minutes).
- Wash the peppers, remove the seeds and partitions and cut into narrow strips.
- Put the sauerkraut on the potatoes. Mix the paprika powder with the sour cream, pour over it. Add the paprika strips and cook for another 10 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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