Boiled Sauerkraut Recipe

Recipe: Boiled Sauerkraut

History and Fun Facts:
Sauerkraut, which means "sour cabbage" in German, is a popular traditional fermented dish that has been enjoyed for centuries. It is believed to have originated in China around 2,000 years ago, where it was used for its long shelf life and high nutritional value. From there, the recipe spread to Europe, particularly Germany and Eastern Europe, where it became a staple in their cuisines.

Sauerkraut gained popularity in Germany during the 16th century and became a common food for sailors due to its ability to prevent scurvy. It was also regarded as a necessary winter food as it could be stored for long periods without refrigeration. European immigrants later brought the recipe to America, where it became a cherished part of their culinary traditions.

Today, sauerkraut is enjoyed worldwide and is not only used as a side dish but also as a topping for sausages, sandwiches, and even in various recipes like Reuben sandwiches, sauerkraut soup, and of course, boiled sauerkraut.

- 2-3 pounds brisket of beef
- 2 quarts of water
- Salt to taste
- Assorted soup greens (such as celery, carrots, and onions)
- Sauerkraut, to taste
- 1 tablespoon caraway seeds, tied in a bag
- 2 raw potatoes, grated
- 1 tablespoon brown sugar
- Dash of vinegar (optional)

1. In a large pot, add the brisket of beef, water, salt, and assorted soup greens. Bring to a boil and let it simmer until the meat is tender.

2. Once the meat is tender, remove it from the pot and set it aside. Salt the meat well and remove all the bones.

3. In a porcelain-lined kettle, add the sauerkraut and about a cup of the soup stock from the pot. Place the pot back on the stove and bring it to a boil.

4. Add the tied bag of caraway seeds into the kettle with the sauerkraut. Allow it to boil for about an hour, ensuring that the sauerkraut is soft and flavorful.

5. In the meantime, grate the raw potatoes and set them aside.

6. After an hour of boiling, add the grated raw potatoes to the kettle. This will help thicken the sauerkraut.

7. Lastly, add the brown sugar to the kettle and stir it into the sauerkraut mixture. This will add a touch of sweetness to balance out the sourness of the sauerkraut.

8. If desired, taste the sauerkraut and add a dash of vinegar if it needs additional sourness.

9. Serve the boiled sauerkraut hot, alongside the tender beef brisket and any vegetables from the soup stock that you prefer.

- Mashed potatoes: Boil and mash potatoes until smooth and creamy – a classic pairing with sauerkraut.
- Kartoffelkloesse: German potato dumplings made with grated potatoes, flour, and eggs. They are soft, hearty, and perfect for soaking up the sauerkraut flavors.
- Flour dumplings: Make any kind of flour dumplings, such as spätzle or gnocchi, to complement the sauerkraut.

Similar Recipe Dishes:
1. Reuben Sandwich: A classic American sandwich made with rye bread, corned beef or pastrami, Swiss cheese, Russian dressing, and sauerkraut. Grilled to perfection, it is a delectable combination of flavors.
2. Sauerkraut Soup: A hearty soup made with sauerkraut, sausage, potatoes, and various vegetables. It is a warm and comforting dish, perfect for chilly days.
3. Sauerkraut and Sausage: A simple and delicious dish where sauerkraut is cooked with hearty German sausages. It's a satisfying meal that can be enjoyed on its own or served with potatoes or crusty bread.

Enjoy the rich flavors and history of boiled sauerkraut, and experiment with different accompaniments and variations of this traditional dish.



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