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🍽️ Hungarian Sauerkraut Stew with Bell Peppers

550 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 2 pcs.
• peppers, yellow 1 pcs.
• sauerkraut 520 g
• oil 2 tbsp
• ground pork 600 g
• salt pinch
• pepper, black ground pinch
• rose pepper pinch
• tomato paste 2 tbsp
• vegetable broth 500 ml
• tomatoes, chopped 400 g
• bay leaves, dried 1 pcs.
• parsley, fresh 20 g

Instructions

1. 1. Halve, peel, and dice the onions. Peel the garlic and chop finely. Wash the peppers, quarter them, remove the seeds, and dice them as well. Place the sauerkraut in a sieve and let it drain.
2. 2. Heat the oil in a pot over high heat and brown the ground meat for about 3 minutes. Add the onions, garlic, and peppers and cook for another 3 minutes. Season with salt, pepper, and rose pepper.
3. 3. Add the tomato paste and roast for about 2 minutes, then stir in the sauerkraut and add the vegetable broth and chopped tomatoes. Place a bay leaf in the stew and simmer with the lid on for about 20 minutes.
4. 4. Wash the parsley, pat dry, pluck the leaves from the stems, and chop finely. Adjust the seasoning of the stew to your liking and serve in bowls. Sprinkle with the chopped parsley and serve. Enjoy your meal!

Nutrition per serving

• kcal: 550
• Protein: 30 g · Fett/Fat: 35 g · Carbs: 30 g