Sauerkraut Stew

Thanks to smoked turkey breast slim and hearty at the same time Peel and dice potatoes and cook in boiling hot salted water for 10 minutes. Clean spring onions, cut white and light green into thin slices and steam half of them in hot oil until soft. Sprinkle with sugar and stir until melted. Add the sauerkraut, sauté briefly and fill up with the clear soup. Cover and simmer at low temperature for 20 minutes.

Dice the turkey breast. Cut pepper lengthwise, remove seeds and cut into rings. Add both with the remaining spring onions to the cabbage form and cook open for S min. Chop dill and mix with yogurt, salt and pepper. Season the stew with salt and pepper and serve with the dill yogurt.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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