Fiery sauerkraut stew

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 1 onion(s)
• 1 clove(s) garlic
• 500 g sauerkraut
• 2 tbsp olive oil
• 1 liter vegetable broth
• salt and pepper
• 2 tbsp tomato paste
• 1 tbsp Italian herbs, dried
• 1 tbsp paprika powder, sweet
• e.g. Paprika powder, hot
• 2 bell peppers, red
• 1 can kidney beans or chickpeas
• e.g. Tabasco, chili peppers or Pul Biber
• e.g. crème fraîche or sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Vegetarian stew – easy to prepare, versatile, inexpensive and absolutely delicious

Peel and dice the potatoes, finely slice the onions, and finely slice or press the garlic. Chop the bell peppers. Place the sauerkraut in a sieve and rinse under running water to prevent the stew from becoming too sour. Heat the oil in a large pot and sauté the onions until translucent. After about 2 minutes, add the garlic and continue sautéing. Then add the diced potatoes and sauerkraut and pour in the vegetable stock. Season the stock with salt, pepper, tomato paste, Italian herbs, and paprika, and simmer for about 15 minutes. Then add the finely sliced ​​bell peppers and simmer for another 10 minutes. Then add the kidney beans or chickpeas and spice up the stew with Tabasco or other chili products if desired (I always use a mix). Let it simmer for another 5 minutes and then serve with a dollop of crème fraîche or sour cream on the plate. We usually find the stew tastes even better the next day because it’s been well-seasoned. Tip: This dish becomes vegan if you omit the crème fraîche or replace it with a soy product.