Sauerkraut Hungarian

Finely chop the onion and garlic, remove the seeds from the chili, then cut off. Squeeze sauerkraut, sauté onion and garlic in butter, add paprika powder and stir well, then add chili.

Loosely chop the sauerkraut and add it to the sauerkraut. Extinguish with whipped cream and wine. Cover and simmer over medium heat for 40 minutes.

Then season with pepper from the mill, butter and a little bit of salt – maybe add a little bit of liquid (wine or whipped cream).

Or maybe a little bit of garlic – just add two cloves pressed – then cook on low heat.

Deises sauerkraut tastes to:

Kasslerbraten, fish fillet (Zander and Lotte), solo with new potatoes Drinks: Pils or Riesling

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