John Myers
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Stews / Soups: Hearty Potato and Sauerkraut Stew with Paprika and Cabanossi
The perfect stews / soups: hearty potato and sauerkraut stew with paprika and cabanossi recipe with a picture and simple step-by-step instructions.
Spices:
- 0,5 Meat sausage with garlic
- 3 Discs Breakfast bacon
- 2,5 tbsp Vegetable oil
- 800 g Waxy potatoes
- 1 size Onion red
- 1 tbsp Tomato paste
- 2 tbsp Ajvar mild
- 900 ml Vegetable broth hot
- 1 big can Peeled tomatoes roughly chopped
- 100 ml Orange juice
- 1,5 Red peppers
- 2 piece Parsley root
- 300 g Mild sauerkraut
- 12 Dried soft apricots
- 1 tsp Sugar
- 2 Bay leaves
- Salt, black pepper
- 1 tbsp Sweet paprika powder
- 1 tsp Hot peppers are hot
- 1 tsp Smoked paprika powder
- 0,5 tsp Ground caraway
- 1 pinch Chili powder
Aside from that:
- 1,5 tsp Honey liquid
- 2 tbsp 8-Kräuter-Mischung tiefgefroren
- 6 tsp Sour cream
- Cut cabanossi into slices, dice meat sausage and bacon. Peel the onion, clean and wash the paprika and parsley root. Peel the parsley root. Cut everything into small cubes.
- Heat a tablespoon of oil in a pan. Let the rest of the oil heat up in a large saucepan. Fry the cabanossi, meat sausage and bacon in the pan until everything has turned a little color. First fry the onions in the pan until they are soft, then add the potatoes and stir-fry for about 3 minutes.
- Remove the pan from the heat, degrease the sausage mixture on a little kitchen roll. Set aside until further processing.
- Add tomato paste and ajvar to the potatoes and fry briefly. Deglaze with the hot vegetable stock, the chopped tomatoes and the orange juice. Bring to the boil, then add the paprika and parsley root. Lightly salt and pepper, add sugar, bay leaves and the remaining spices to the pot. Simmer over a medium heat for 45 minutes, stirring occasionally.
- In the meantime, drain the sauerkraut and cut the dried apricots into small pieces.
- After 25 minutes of cooking, add the sausage mixture, sauerkraut and apricots to the stew. Let everything continue to simmer, stirring again and again in between.
- Finally, season the stew to taste again and take the bay leaves out of the pot. Then stir in the herbs and honey. Let everything sit briefly. Arrange the soup in deep plates with a dollop of sour cream and serve.
- Tip 8: I cooked the stew the day before, pulled it through and reheated it, such dishes still taste best. Have fun trying it out and cooking it yourself :-).
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