Fiery sauerkraut pot
Time
Preparation time: 20 min.
Cooking or baking time: 40 min.
Total preparation time: 1 hr.
For those who like spicy and sauerkraut, a great recipe for the next party, or just like that.
ingredients
- 500 g sauerkraut, from the can (if you take fresh herbs, you have to extend the cooking time by about 20 minutes)
- 1 medium onion
- 2 small hot peppers
- ca.1 / 2 bunch of birch trees
- 5-6 medium potatoes (boiling)
- 2 tablespoons tomato paste
- 1 tbsp peppermint (available in the Turkish shop)
- 1 tsp Harissa (optionally a few drops of Tabasco)
- 1 teaspoon ground caraway (if you do not like it, just leave it that way)
- 1 L broth (optionally meat or vegetable)
- 5-6 spicy sausages or Mettwursts
- 2 tablespoons oil
- Salt, sweet pepper, pepper
preparation
- Clean and finely chop the greens, peel and dice the potatoes and onions, remove the seeds from the hot peppers and cut into thin strips.
- Fry the onions in oil until glassy, add the greens, sauté for a short time, deglaze with the broth and add the potato cubes and with. Approximately Simmer for 10-15 minutes, until the vegetables and potatoes are cooked.
- In the meantime, cut the sauerkraut into small pieces. This is best done with a pair of scissors.
- Add the sauerkraut to the rest, as well as the tomato paste, the paprika brandy and the pepperoni strips.
- Season with salt, pepper, paprika, harissa and cumin. Approximately Simmer gently over low heat for 30-35 minutes.
- Shortly before the end of the cooking time cut the sausages into small pieces or in the piece (as you like) in the stew.
- Please do not put the potatoes and the sauerkraut together, otherwise the potatoes will not cook.
- The sharpness can be varied well to taste, I have here now presented a medium sharpness.
- I serve it with a dollop of sour cream or crème fraîche and fresh rolls or baguettes.
By the way, cooked the day before and then warmed up, the stew, in my opinion, tastes even better.
