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Potato sauerkraut stew (vegan + GF)

A very filling lunch or dinner, that will surely warm you up! Comfortably serves 3 people.
Prep 10 minutes
Cook 50 minutes
Servings 3 servings

Ingredients 

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 large garlic cloves grated
  • 700 g 1.5 pounds potatoes, peeled and diced
  • 500 ml 1 pint vegetable stock (or water)
  • 400 g 14 oz whole peeled tomatoes, chopped
  • 500 g 17.5 oz sauerkraut
  • 1 bay leaf
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon salt + more to taste

Instructions

  • Over medium high heat warm up the oil in a large pot. Add the onions and cook for 3-5 minutes, until soft and lightly browned. Add garlic, cook until fragrant, then the potatoes and stir for 30 seconds. Next add all vegetable stock, stir and cover the pot.
  • Bring to a boil, then let simmering (lower the heat if necessary) for 20 minutes, stirring occasionally.
  • Rinse sauerkraut under cold water, until some of the sour taste is gone. Add to the potatoes along with chopped tomatoes and stir until incorporated.
  • Whisk in the rest of ingredients. With a spatula or fork pull the sauerkraut over the potatoes, so those are hidden underneath. Cover pot with lid and cook like this for another 25-30 minutes, stirring occasionally, until potatoes are fully cooked and sauerkraut is tender.
  • Remove from heat, taste to see if it needs more salt. Serve warm.

Notes

If you like your stews spicy, add more hot paprika or a few grinds of pepper.
Although sauerkraut is great just as it is, I always rinse it when making this stew because I find it to be too sour when not rinsed. As you make this recipe several times, you can adjust it to your taste in case you want it more/less sour.