John Myers
Ingredients for 5 servings:
- 1 kg sauerkraut
- 330 g potatoes
- Juniper berry(s)
- Water
- Caraway seeds
- 1 ½ tbsp flour
- ½ tbsp dill, chopped
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Place the sauerkraut in a pot and cover with water. Stir in the chopped juniper berries and caraway seeds, then cook the cabbage until soft. Peel and quarter the potatoes (about 1/3 of the sauerkraut), then cook them in a little salted water until soft. Drain all the water, dust with flour (1 1/2 tbsp), and mash the potatoes until a smooth, very thick mash forms. Now add the hot sauerkraut juice until a moderately runny mash forms. Stir this into the cooked sauerkraut, bring back to a boil, and stir in the chopped dill (just don’t skimp on it—about half a tbsp for this amount). The sauerkraut should be reheated twice before serving (it always gets better)!
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