Sauerkraut Pot with Smoked Meat From the Steamer

For the sauerkraut pot, peel and wash potatoes, cut into cubes of about 2 cm, place in a perforated cooking container and pre-cook (at 100°C for 15 minutes or at 120°C for 7 minutes).

Meanwhile, place sauerkraut in a colander, rinse and drain well. Cut smoked meat into bite-sized cubes, peel and chop onion.

Mix pre-cooked potatoes, sauerkraut, onion, caraway seeds, bay leaf and smoked meat in an unperforated, deep cooking container, season with salt, pepper and 1 tsp sugar, pour broth over it and cook (at 100°C for 25 minutes or at 120°C for 12 minutes).

Season sauerkraut pot to taste, portion and serve each with a teaspoon of sour cream and sprinkled with chives. Serve with hearty farmhouse bread.

Preparation Tip:

The next day this dish tastes almost better!

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