Hearty Sauerkraut Stew

Sauerkraut stew
Deftiger Sauerkraut Eintopf
Course Entree, Stew
Keyword Abendbrot, Lent, Sauerkraut, Stew, Tomatoes, Vegan
Servings 4


  • 14 oz potato 400g
  • 1 onion
  • 2 Tbsp rapeseed oil 20 ml
  • 2 cups vegetable stock 500 ml
  • 2 red peppers 400 g
  • 1 can diced tomatoes 400 g
  • 1 clove garlic
  • 2 tsp paprika powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 10 juniper berries
  • 7 oz sauerkraut 200g


  • Peel and wash the potatoes. Peel the onion and dice it like the potatoes. Heat the oil in a saucepan and fry the diced potatoes and onions over a medium heat for about 5 minutes, stirring occasionally. Deglaze with vegetable stock. Wash the peppers, cut in half, clean, dice and add to in the saucepan along with the tomato pieces.
  • Peel the garlic and press it through a garlic press, or dice fine. Add to the soup with paprika powder, salt, pepper and juniper berries and cook for about 10 minutes. Add the sauerkraut and simmer the soup over low heat for about 20 minutes.


Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!