Potato Noodles with Sauerkraut ('Schupfnudeln mit Sauerkraut')
Potato Noodles with Sauerkraut ('Schupfnudeln mit Sauerkraut')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For the sauerkraut:
- 1 tsp butter
- 3.5 oz (100 g) bacon, cut into tiny cubes
- 1 medium-sized onion, finely chopped
- 1.5 lb (680 g) sauerkraut, drained
- 1/2 cup chicken broth
- 3 allspice berries
- 1 clove 1 clove
- caraway seeds, lightly crushed, to taste
- 1 bay leaf
- 1/2 tsp sugar
- For the potato noodles:
- 2 tbsp clarified butter
- 4 servings (1.8 pounds | 800 g) potato noodles
- 1 tbsp butter, divided
Instructions
- 1
Braise the sauerkraut:
- 2
In a large nonstick pan, heat the butter and bacon over medium-low heat and slowly let the bacon fat render for about 4-5 minutes. Once the bacon is starting to get crispy, add your onions and sweat the mixture for 3-4 more minutes until the onions turn translucent. Add the sauerkraut, chicken broth, allspice berries, clove, caraway seeds, bay leaf, and sugar. Bring the chicken broth to a simmer and let the sauerkraut braise, uncovered, over low heat for about 10 minutes until all the chicken broth has been absorbed.
- 3
Fry the potato noodles:
- 4
Heat one extra-large or two regular nonstick pans over medium heat and add the clarified butter. Add the potato noodles in one layer so that all of them have contact with the pan surface. Let the potato noodles fry on the first side for 3-4 minutes or until golden brown. Turn them over and fry on the other side for another 3-4 minutes. Once they're golden brown on both sides, add the butter and swirl it around the pan so that it evenly glazes all the potato noodles.
- 5
Combine the sauerkraut and potato noodles:
- 6
Mix the potato noodles with the sauerkraut and serve immediately before the potato noodles turn mushy. While eating, watch out for the allspice berries and clove. It's very unpleasant to bite into them.