1) Melt butter in a large saucepan over medium heat
then add onions and leeks. Cook, stirring, until onions are limp and just
2) Add sliced potatoes to saucepan then pour in
enough vegetable broth to just barely cover the potatoes.
Continue cooking over medium heat until potatoes
are tender. Using a potato masher, mash and stir potatoes until desired
consistency is reached. As you mash the potatoes and the soup thickens, turn
down heat and stir frequently with a large spoon to prevent scorching on the
3) Add one cup of heavy whipping cream (or more if you desire) and salt,
black pepper, garlic, paprika to taste.
Cook 15 minutes more over low heat, stirring frequently,
from heat and serve.
and if you like, decorate with roasted bacon
and fresh parsley
ingredients for 4 persons
600 g raw sauerkraut from the tub
(its hard to find in the states)
alternative sauerkraut in a can
If the raw sauerkraut tastes to sour, rinse under the tap (water).
400 g smoked belly of pork
(or smoked bacon)
2 tbs sugar
4 tbs red wine vinegar
2 tbs lard
3 onions in strips
1/8 litre apple juice
1/8 litre water or bouillon
seasoning bag containing
1 tbs caraway
10 juniper berries
5 black peppercorns
1 bay leaf
1 clove of garlic
preparing the sauerkraut:
gently caramelise the sugar in a pan. Add the vinegar and allow to thicken.
Add the lard and soften the onion strips until they turn transparent.
Add the sauerkraut, then the seasoning and belly of pork.
Pour Apple juice and water over it and put the covered dish in an oven,
pre-heated to 370 F for 30 minutes.
Remove the spices (bag) and pork and, if necessary,
thicken with corn flour (corn starche)
If you like, you can leave the pork in the sauerkraut
for a good, additional taste
(Bavarian Potato Salad)
2 pounds Yukon Gold Potatoes
2 small Onions
3/4 cup Vegetable Broth
4 tablespoons Red Wine Vinegar
1 - 2 pinches Sugar
Freshly ground pepper, to taste
4 tablespoons Vegetable Oil
2 tablespoons chopped Parsley
Add potatoes, water and salt to a large pot.
Cook potatoes for about 30 minutes or until potatoes are cooked through.
Rinse cooked potatoes with cold water. Set aside and let them cool.
Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
Peel and chop onions. Fold into the potato slices.
In a separate bowl mix the vegetable broth, vinegar, sugar, and oil.
Add salt and pepper to taste.
Pour over the potatoes and gently fold into potato mixture.
Allow to sit and marinate for 2 hours.
Fold parsley into potato salad.
a special meal for this time of the year !
Bavarian roast pork with honey sauerkraut
1.2 kg of boneless pork shoulder
Salt, ground black pepper
2 cloves of garlic
1 dstspn cumin
1 dstspn chopped marjoram
1 dstspn lemon zest
2 dstspn melted butter
2 onions, 2 carrots
500 ml beer
500 ml beef stock
For the sauerkraut:
1 tin of sauerkraut (770 g net weight)
1 onion, 1 dstspn butter
200 ml white wine
200 ml vegetable or beef stock
2 bay leaves
A few juniper berries
A few cloves
75 – 100 g blossom honey
Parsley and tomato halves to garnish
Season the pork with salt and pepper. Peal and chop the cloves of garlic add the cumin, marjoram and lemon zest and crush with the back of a knife.
Coat the joint of pork with the seasoning. Heat the fat and sear the meat.
Peel the onions and carrots and dice. Add to meat.
Pour over half of the beer and stock and roast in an oven pre-heated to 180 °C ( 350 F) for 60- 70 minutes. Baste from time to time with the remaining beer.
At the end of the roasting time take the meat out of the oven and leave it to stand. Pass the gravy through a sieve, return to the pan and bring it to the boil. Add a little gravy mix to thicken.
Drain the sauerkraut.
Peel and finely chop the onion, then fry it in the heated butter.
Add the sauerkraut, the wine, the stock and the spices and bring to the boil. Reduce the heat and simmer for 15 - 20 minutes.
Add the honey 5 minutes before the sauerkraut is done. Season with salt and pepper.
Place the roast on a dish with the gravy and the sauerkraut and garnish with parsley and tomatoes. Serve with potatoes or dumplings.
Here is our signature recipe for German red cabbage. It is traditional with roasted pork, sauerbraten, poultry like goose or duck, bratwurst and potato puree, dumplings or Spaetzle (German noodles)
Makes 4 servings of red cabbage.
1/2 cup onion, diced
4 cups shredded red cabbage, about 1 lb.
1/2 cup dry, red wine
1/2 cup red wine vinegar
1/2 cup apple juice
1/2 cup apple sauce
1 tablespoon sugar
1 bay leaf
Ground black pepper
1 apple, peeled and quartered
Add onions in a pot and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine, vinegar and apple juice to deglaze, add the spices, sugar, apple sauce and apple.
Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
The red cabbage has a sweet & sour flavoring taste which can you intensify to the sweet or sour side, adding a little more sugar or red wine vinegar. During the Holiday season, add a little bit of cinnamon powder to make it "festively". enjoy!
Creamy Carrot Soup
1 cup onion, finely chopped 2 tablespoons butter or butter-oil 4 1/2 cups diced carrots 1 large potato, peeld, cubed 2 cans vegetable broth or 1 cup vegetable broth powder 3 cups heavy whipping creme 3 teaspoons fresh parsley 1/2 teaspoon salt, to taste 1/8 teaspoon black pepper, to taste
1In a large stockpot, melt butter and saute onion until soft and tender. 2Add carrots, potatoes, and vegetable broth. 3Cover and cook on medium heat 30 minutes or until veggies are very tender. 4Using a stick blender, puree the soup right in the pot. 5 Return to heat and add heavy whipping creme, parsley, salt, and pepper. 6 Cook over low heat until heated through.
7 Serve the soup and garnish with fresh parsley or chives or croutons