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.

Rhenish-Hessian Sauerkraut Stew (Rhenish-Hessischer Sauerkrauteintopf)

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

  1. In a large pot, brown the pork cubes over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the sauerkraut, cubed potatoes, chicken broth, and caraway seeds to the pot.
  4. Season with salt and pepper, then bring the stew to a boil.
  5. 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.
  6. 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