Sauerkraut stew

Name: Sauerkraut stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 yellow, red and green peppers (approx. 150 g each); 1 big onion; 500 g waxy potatoes (e.g. Linda); 250 g Cabanossi; 1 TABLESPOON Oil; 1 TEASPOON Sweet peppers; 1 can(s) (850 ml) Sauerkraut; 4 TSP Instant clear broth; 250 g cherry tomatoes; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 yellow, red and green peppers (approx. 150 g each)
1 big onion
500 g waxy potatoes (e.g. Linda)
250 g Cabanossi
1 TABLESPOON Oil
1 TEASPOON Sweet peppers
1 can(s) (850 ml) Sauerkraut
4 TSP Instant clear broth
250 g cherry tomatoes
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Clean, wash and cut the peppers into pieces. Peel onion, chop roughly. Wash, peel and dice the potatoes. Halve cabanossi lengthwise and cut into slices. Heat oil in a large pot.
2
Fry the cabanossi in it. Add onion, paprika and potatoes and fry briefly. Dust with paprika powder and add 1 litre of water. Add sauerkraut and stock and stir in. Let simmer for about 20 minutes.
3
Wash, clean and halve the tomatoes. Add 2-3 minutes before the end of the cooking time. Wash chives, dab dry and cut into rings. Season stew with salt and pepper. Serve sprinkled with chives.