Sauerkraut buffer

Name: Sauerkraut buffer
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Sauerkraut; 2 Onions; 400 g Potatoes; 1 Egg; 3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS clarified butter; 2 red peppers; 3/8 l clear broth (instant); 7-10 Tbsp Thyme; 7-10 Tbsp Salad leaves and parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Sauerkraut
2 Onions
400 g Potatoes
1 Egg
3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS clarified butter
2 red peppers
3/8 l clear broth (instant)
7-10 Tbsp Thyme
7-10 Tbsp Salad leaves and parsley

Directions

1
Drain the sauerkraut. Peel onions and potatoes, grate coarsely. Mix sauerkraut, onions and potatoes with egg, flour, salt and pepper. Shortly before serving, fry in hot lard for 2-3 minutes on each side as a small buffer. For the sauce, clean and wash the peppers. Cut 1 pod into fine, small strips, the rest into coarse pieces.
2
Heat up the stock. Cook the chunky peppers for about 10 minutes, then puree them. Season to taste with salt, pepper and thyme. Briefly toss fine strips of paprika in the frying fat. Serve everything garnished with salad and parsley