Potatoes with sauerkraut Bohemian style

Ingredients for 4 servings:

• 1 kg potatoes
• 1 gr. can/n sauerkraut, or approx. 1 lb. loose sauerkraut
• ½ tsp caraway seeds, whole or ground
• 4 cloves garlic
• 2 tbsp oil or fat
• 1 cube of stock, fat
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tastes delicious with Vienna sausages, raw Polish sausages and Knackwurst

Peel and quarter the potatoes and boil in salted water for about 25 minutes until tender. At the same time, cook the sauerkraut with caraway seeds, about 1/2 liter of water, and the stock cube. Drain and mash the potatoes. Then add the sauerkraut and stock to the potatoes and mix well. If there is less liquid, simply add more water. Chop the garlic cloves and fry them in hot oil or fat until lightly brown, then fold in. Add more salt and freshly ground pepper if desired. This recipe is my mother’s, and she inherited it from her mother. It came from the Czech Republic/Bohemian Forest.