Ingredients with Measurements:
- 1 kg potatoes, peeled and boiled
- 2 cups flour
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 cup breadcrumbs
- 2 cups sauerkraut
- 1 onion, chopped
- 2 tbsp butter
- 1/2 cup vegetable broth
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling potatoes
- Large mixing bowl
- Large pot for cooking sauerkraut
- Skillet for sautéing onions
Step-by-step instructions:
a. Boil the potatoes until tender, then drain and mash them using a potato ricer or masher.
b. In a large mixing bowl, combine the mashed potatoes, flour, eggs, salt, black pepper, and nutmeg. Mix well to form a dough.
c. Divide the dough into small portions and shape them into balls.
d. Bring a large pot of salted water to a boil. Add the potato balls and cook for 20-25 minutes or until they float to the surface.
e. In a separate pot, sauté the chopped onion in butter until translucent. Add the sauerkraut and vegetable broth. Simmer for 10-15 minutes.
f. In a skillet, toast the breadcrumbs until golden brown.
g. Serve the potato balls with the sauerkraut and sprinkle with toasted breadcrumbs.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Boiling water for potatoes: 100°C
Simmering sauerkraut: low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Instead of sauerkraut, you can use red cabbage or green cabbage.
- You can substitute the vegetable broth with chicken or beef broth.
- Gluten-free flour can be used instead of regular flour.
Variations:
- Add chopped bacon or ham to the sauerkraut for extra flavor.
- You can add grated cheese to the potato dough for a cheesy twist.
- Instead of shaping the potato dough into balls, you can make them into patties or dumplings.
Tips and tricks:
- Make sure the mashed potatoes are completely cool before adding the flour and eggs to prevent the dough from becoming too sticky.
- Wet your hands with water before shaping the potato dough to prevent it from sticking to your hands.
- To make the potato balls more flavorful, you can add chopped herbs such as parsley or chives to the dough.
Storage instructions:
Leftover potato balls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato balls in a pot of boiling water for 5-7 minutes or until heated through.
Presentation ideas:
Serve the potato balls and sauerkraut on a large platter with the toasted breadcrumbs sprinkled on top.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
This dish pairs well with roasted meats such as pork or beef.
Suggested side dishes:
Serve with a side of boiled or roasted vegetables such as carrots, green beans, or Brussels sprouts.
Troubleshooting advice:
- If the potato dough is too sticky, add more flour until it becomes easier to handle.
- If the potato balls fall apart while cooking, add more flour to the dough to make it firmer.
Food safety advice:
Make sure the potatoes are cooked thoroughly to prevent foodborne illness.
Food history:
Schlesische Kartoffelklöße mit Sauerkraut is a traditional German dish that originated in the region of Silesia, which is now part of Poland.
Flavor profiles:
This dish is savory and comforting, with a combination of soft and chewy potato balls and tangy sauerkraut.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: German