Rhenish-Hessian Sauerkraut Stew (Rhenish-Hessischer Sauerkrauteintopf)
Rhenish-Hessischer Sauerkrauteintopf, or Rhenish-Hessian Sauerkraut Stew, is a traditional dish from the Rhenish-Hessian cuisine, known for its hearty and flavorful combination of sauerkraut, pork, and potatoes. This stew is perfect for a cozy winter meal and is sure to warm you up on a cold day.
Ingredients
- 1.5 lbs pork shoulder, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained and rinsed
- 1.5 lbs potatoes, peeled and cubed
- 4 cups chicken broth
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- In a large pot, brown the pork cubes over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sauerkraut, cubed potatoes, chicken broth, and caraway seeds to the pot.
- Season with salt and pepper, then bring the stew to a boil.
- Reduce the heat, cover the pot, and let the stew simmer for 1 hour, or until the pork is tender and the potatoes are cooked through.
- Adjust the seasoning if needed, then serve the Rhenish-Hessischer Sauerkrauteintopf hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Ladle Serving bowls Soup spoons
Serving suggestions
Serving Suggestions: Serve the Rhenish-Hessischer Sauerkrauteintopf with a slice of crusty bread and a dollop of sour cream on top.
Tips & tricks
Tips: For extra flavor, you can brown the pork in batches to ensure it gets a nice sear.
Cost
$20