Sauerkraut Basic Recipes – The Spicy

Halve the sweet bell pepper, remove the stalk and seeds. Cut the halves of the fruit into small cubes and use the rest for the sauce.

For the sauce, sauté onions, garlic, and leftover bell bell pepper in olive oil (1). Add paprika, chili, cumin and peppers and roast briefly. Extinguish with the red wine, make leisurely. Add half of the vegetable soup, bring to a boil and simmer until the vegetables are cooked. Puree.

Add the sauerkraut and the rest of the vegetable soup to the vegetable pepper sauce form, bring to a boil and make on low fire for 1 hour with the lid closed.

Briefly sauté the vegetable pepper cubes in the olive oil (2). Mix into the sauerkraut. Let it stand for another 5 minutes. Season to taste with honey, herb salt and pepper.

Serving suggestion: A harmonious combination is roasted free-range medallions or chicken breast of monkfish. A yogurt sauce with herbs and coriander cools the palate pleasantly.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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