Recipes · Soups & stews
Potato and Sauerkraut Stew with Caraway
AI-written · not yet kitchen-tested
Sauerkraut acidity can delay softening raw potatoes, so cook the potatoes until tender before adding the cabbage.
Potato and Sauerkraut Stew with Caraway
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) waxy potatoes
- 400 g (14 oz) drained sauerkraut
- 150 g (5.3 oz) carrots
- 100 g (3.5 oz) onion
- 2 tbsp canola oil
- 1000 ml (4 1/4 cup) water
- 1 tsp caraway seeds
- 0.5 tsp salt
Method
- Peel and dice potatoes and carrots and chop the onion. Drain the sauerkraut and shorten any long strands.
- Soften onion in oil for 5 minutes. Add potatoes, carrots, water, caraway and salt and simmer for 20 minutes, until potatoes are tender.
- Only now stir in the sauerkraut and simmer gently for 10 minutes. Check the potatoes with a fork and divide among four deep plates.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.