SAUERKRAUT  KARTOFFEL  TOPF  

Sauerkraut Potato Pot

600 g potatoes
1.2 liters vegetable soup (cube)
2 tsp. caraway seeds
2 tsp. paprika powder
4 juniper berries
2 tsp. oregano (dried)
400 g sauerkraut
2 tbsp. horseradish (grated)
200 g sour cream
2 tbsp. parsley (chopped)
salt, cayenne pepper

 

 

Divide broccoli into florets and cut stalk into slices. Boil all in salted water until firm to the bit. Drain broccoli and keep warm, reserve cooking water.
Sauce: Mix well 125 ml cooking water, creme fraiche, lemon juice and egg. Season to taste with salt.
Arrange broccoli on plates, in the middle salmon slices. Pour over the sauce and sprinkle with dill.

 

      
     
 

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