Sauerkraut sauce

Ingredients for 4 servings:

• 250 g sauerkraut (leftovers from a pickled cabbage head)
• 1 m.-sized onion(s)
• 1 tbsp oil
• 1 liter vegetable broth
• 330 ml sauerkraut juice
• 1 tsp locust bean gum for thickening

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Using up leftover pickled sauerkraut

Finely chop the sauerkraut (the stalk or small leaves) and onion, then sauté in a deep pot with oil. Deglaze with the vegetable stock. Bring to a boil briefly, then puree with a hand blender until smooth. Strain the mixture through a sieve and collect the liquid. Discard the mixture or use it for something else. Return the liquid to the pot and add the sauerkraut juice. Bring to a boil and thicken with locust bean gum. Tip: Perfect accompaniment to sarma or cabbage rolls with polenta.