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🍽️ Creamy Sauerkraut and Horseradish Dip

69 kcal · 30 min · 4 servings

Ingredients

• 150 g white beans (from the can)
• 1 onion
• 1 tbsp butter
• 150 g sauerkraut
• 0.25 tsp herb salt
• 1 tsp sweet paprika powder
• 0.25 tsp caraway seeds
• nutmeg
• 2 tbsp quark
• 2 tbsp fruit vinegar
• 3 tbsp horseradish (freshly grated or from a jar)

Instructions

1. 1. Place the beans in a colander.
2. 2. Let the water drain off completely.
3. 3. Blend the beans into a smooth puree.
4. 4. Peel the onions.
5. 5. Dice the onions into very small cubes.
6. 6. Heat butter in a pan.
7. 7. Add the onion cubes to the hot pan.
8. 8. Sauté the onions briefly until they are soft and translucent.
9. 9. Finely chop the sauerkraut.
10. 10. Add the chopped sauerkraut to the pan.
11. 11. Cook the sauerkraut briefly together with the onions.
12. 12. Remove the pan from the heat.
13. 13. Add the onion and sauerkraut mixture to your bean puree.
14. 14. Add salt, paprika powder, cumin, and a pinch of nutmeg.
15. 15. Add quark, vinegar, and grated horseradish.
16. 16. Mix everything thoroughly.
17. 17. Taste the dip at the end.
18. 18. Adjust the seasoning if needed.

Nutrition per serving

• kcal: 69
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 4 g