Stew with sauerkraut and cumin (and drumsticks)

Peel 1 kg of crumbly potatoes and cut into small pieces. In a pan, bring a layer of 4 cm water with 1/2 tl of salt to the boil. Add the potatoes, bring to the boil and cook them with the lid on the pan in 20 minutes until done. Heat 150 ml of milk to just below the boiling point. Drain the potatoes and crush them with the puree rammer. Add with so much milk with a wooden spatula that it becomes a fine, smooth puree. Add 25 g of butter. Put the pan back on the heat and heat the puree with gentle heat until the butter has melted. Season the puree with nutmeg and salt and pepper.

Heat 25 g butter in a pan and fruit 1 large chopped onion 2 min. With 2 tsp cumin seeds. Put 500 g of drained sauerkraut through it and add 150 ml chicken broth (from tablet). Smother the sauerkraut covered in 20 min. Gently cooked. Mix the sauerkraut with liquid through the puree.