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Zuurkoolstamppot (Sauerkraut Stew)

A traditional Dutch evening meal

Ingredients:

1 kg of fresh sauerkraut
1 kg of potatoes
80 g of butter
1 smoked sausage
200 g of bacon
1 cup of milk
A pinch of salt

Preparation:

Rinse the sauerkraut and place in a saucepan. Pour in enough water to half cover the sauerkraut, add a pinch of salt and bring to the boil. Simmer the sauerkraut for about 40 minutes until tender and dry. Meanwhile, peel the potatoes and cut into pieces. Boil the potatoes in water and a pinch of salt for around 25 minutes or until tender and drain. Add a knob of butter and a dash of milk to the potatoes and mash into a puree. In the meantime place the sausage in hot, but not boiling, water and cook for 20 minutes. Next, cut the bacon and fry in a pan until golden brown and nicely crisp and then drain off any excess oil on a piece of kitchen towel. Finally, stir the sauerkraut and bacon into the mashed potatoes and serve the stew with the smoked sausage.

4 comments on “Zuurkoolstamppot (Sauerkraut Stew)

  1. Pingback: The preferred dishes of the Dutch rich and famous | Dutch Community

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  3. Pingback: The history of Dutch stamppot | Dutch Community

  4. Pingback: A selection of Dutch dishes that showcase rookworst | Dutch Community

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