German Bohemian Sauerkraut
Category:
Courtesy of Chef Keem, Bavarian Bistro
Note: This sauerkraut is heavy on the paprika, so start with 1 tablespoon and add more to taste.
Easy
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PrintIngredients
For 8 Person(s)
Cream
- 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
- 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.
- Add the caraway seeds, bouillon cube and brown sugar; cook and stir for 5 more minutes. Add sauerkraut and red wine.
- 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.
- 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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