Sauerkraut stew with frankfurters

Name: sauerkraut stew with frankfurters
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g potatoes something crumbly; 1 celeriac peeled; 1 bag boiled wine sauerkraut (500 g), drained; 1 cup sour cream 125 ml; 50 g butter; 1 el caraway seed; 1 package Zeeland bacon 144 g; 1 look Frankfurters 580 g, 10 pieces

A tasty recipe. The main course contains the following ingredients: meat, potatoes (slightly crumbly), celeriac (peeled), cooked wine sauerkraut ((500 g), drained), sour cream (125 ml), butter, caraway seed, Zeeland bacon (144 g), Frankfurters (580 g and 10 pieces).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut them into pieces. Cook them in plenty of water in 20 minutes until done. In the meantime, cut the celeriac into cubes and add to the potatoes after 10 minutes. Add the sauerkraut for the last 3 minutes. Drain and add the sour cream, butter and caraway seed. Stamp with the puree pestle to a coarse puree and season with salt and pepper.
Wrap the bacon around the Frankfurters. Heat a frying pan and fry without oil or butter in 2 parts in 3 min. Crispy. Keep warm under a lid. Serve with the stew.