Sauerkraut

For the sauerkraut, rinse 1/3 of the sauerkraut under running water, squeeze well, mix with the remaining two thirds and loosen with a fork.

In a saucepan, sauté the onion and apple cubes in hot fat until soft, without letting them take color. Add the sauerkraut, extinguish with the wine, season with salt and pepper and pour in enough soup to just cover the sauerkraut when pressed gently with your fingertips.

Bind the spices in a linen bag, add the bacon and place the pot with the lid closed in the stove preheated to 130 °C for 2 hours. If necessary, add a little more soup.

Remove the bacon and spices, let the sauerkraut steep for another 10 to 20 minutes with the lid closed, season with salt and pepper if necessary.

Preparation Tip:

Serve the sauerkraut with cubes of bacon. You can also use lard or clarified butter instead of goose fat.

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