German Bohemian Sauerkraut


Courtesy of Chef Keem, Bavarian Bistro

Note: This sauerkraut is heavy on the paprika, so start with 1 tablespoon and add more to taste.


German Bohemian Sauerkraut


For 8 Person(s)


  • 1 pounds smoked bacon, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoons caraway seeds
  • 1 cube beef bouillon
  • 1/2 cups packed brown sugar
  • 8 cups sauerkraut
  • 2 cups red wine
  • 1 large russet potato, peeled and
  • 1 grated, in cold water
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoons (or more) Hungarian paprika
  • 1/4 cups cold roux

German Bohemian Sauerkraut Directions

  1. In a medium pot (4 quarts or bigger), fry the bacon until it begins to turn brown; add the onions and garlic and cook until the bacon gets crispy.
  2. Add the caraway seeds, bouillon cube and brown sugar; cook and stir for 5 more minutes. Add sauerkraut and red wine.
  3. Drain the potato, discarding the water, and add to the pot. Stir in the pepper, paprika and roux. Cook, stirring occasionally, over medium heat until the mixture bubbles gently.
  4. Lower the heat, and gently simmer for an hour or longer. The flavors need time to mingle, and the potato must be cooked to a creamy consistency. Every 15 minutes or so, stir the mixture to prevent sticking. Add more water or wine, as needed.

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