Sauerkraut and Chorizo Stew. Potatoes Fried with Caraway Seeds and Onion.

This warming sauerkraut stew with chorizo and vegetables makes a great winter supper. Smoky chorizo and fermented sauerkraut put the taste of this hearty vegetable stew to the next level.

This is our family recipe, my grandma often cooked this stew for me when I was a child. This is her own version of Bigos, famous Polish dish. Serve it with any potato side dish such as creamy mash or steamed potato or potato gratin. But I especially like to serve it with potato fried with onion and caraway seeds. I found this recipe when travelled in the Czech Republic and Western Ukraine. And I have to say, potato and caraway seeds are a match made in heaven.

Sauerkraut and Chorizo Stew. Potatoes Fried with Caraway Seeds and Onion.
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Sauerkraut and Chorizo Stew. Potatoes Fried with Caraway Seeds and Onion.

Recipe by Leno RegushCourse: Main, comfort food, winter recipeCuisine: German, Czech, Eastern EuropeDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

This warming sauerkraut stew with chorizo and vegetables makes a great winter supper. Smoky chorizo and fermented sauerkraut put the taste of this hearty vegetable stew to the next level.

Ingredients

  • 150g chorizo, chopped

  • 1 large onion, chopped

  • 2 celery sticks, chopped

  • 1 large carrot, chopped

  • 500g finely sliced cabbage (I use Savoy cabbage)

  • 500g sauerkraut, soaked in cold water for about 30 minutes

  • 4 bay leaves

  • 1 teaspoon caraway seeds

  • 1 L rich chicken stock

  • 2 Tbs tomato paste

  • salt

  • black pepper

  • cooking oil

  • fresh parsley to serve

  • Potatoes fried with caraway and onion

  • 1 kg baby potatoes

  • 1 onion, sliced

  • 1/2 teaspoon caraway seeds

  • 1-2 Tbs Ghee butter

Directions

  • Heat the oil in a large heavy-based ovenproof frying pan over medium heat (I use a Dutch oven).
    Add the chorizo, onion, celery, carrot, caraway seeds and bay leaves and cook, stirring, until the onion is translucent. Add the finely sliced cabbage, cook for a few minutes more, stirring occasionally.
    Add washed and drained sauerkraut, tomato paste and chicken stock.
    Season with salt and pepper (keep in mind, the sauerkraut and chorizo are salty enough). Bring to a boil, cover with a lid, reduce the heat to a low simmer. Cook for about one hour, until sauerkraut is tender. Serve with chopped fresh parsley and fried potato.
  • Meanwhile, prepare a fried potato. Wash potatoes thoroughly, put them to a pot filled with water, bring to a boil and cook potatoes over light simmering until cooked through (soft when pierced with a fork), smaller size potatoes require less time for cooking. Drain the potato, chill it slightly, then slice potatoes into halves or quarters. Preheat cast-iron skillet over medium heat. Add ghee butter, caraway seeds and sliced onion. Fry for a few minutes. Add potato pieces, fry potatoes, stir from time to time to coat potatoes with butter and seeds and prevent the onion from burning. And serve as the side dish for sauerkraut stew.
 

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