Potato Sauerkraut Stew Recipe -Learn like a Pro :-Without a doubt, this stew with beans and sauerkraut is one of my favorite Slovenian foods. This dish is filling, simple, cheap, and very easy to make.
For those of you who always have beans and cabbage on hand, this stew will be something you make often.
Michael and I were going to move to Slovenia soon, but with everything going on in the world right now, we’re putting those plans on hold for now.
Potato Sauerkraut Stew Recipe -Learn like a Pro
Ingredients :
- 2 medium potatoes, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 2½ cups / 500g sauerkraut, rinsed
- 2 cans / 400g / 14.10 ounces each borlotti beans, drained and rinsed* (2½ cups or 450g cooked beans)
- Salt, to taste
- Pepper, to taste
Instructions :
In a small pot, put the potatoes and add enough cold water to cover them by a few inches more. Bring to a boil and keep an eye on them so the water doesn’t go over.
Put the onions and olive oil in a big pot over medium-low heat. Sauté for a few minutes while the potatoes are cooking. They should be yellow, not brown.
After you add the garlic, cook for another minute or two.
Put in the cabbage, tomato paste, smoked paprika, and 2 cups (500ml) of water (or stock). Stir well and bring to a low boil.
The potatoes should be done now. Put a knife through one to make sure. It needs to go through without any problems. Remove the potatoes from the water and mash them with a fork.
Put them in the big pot with 2 cups (500ml) of water (or stock) and mix them well. Leave the lid off for 15 minutes and let it simmer so that the juice stays in.
After you add the cooked beans, stir them in and let them cook for another 20 minutes.
To finish, grind some fresh pepper to your liking
and add salt if you think it needs it. Take out the bay leaves and serve.
Notes :
Beans: You can use any beans. If you don’t have kidney beans, you can use cannellini or pinto beans instead.
