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Authentic German Sauerkraut Recipe - Bohemian Style

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How To Make Sauerkraut With German, Austrian and Czech Influence


My Viennese grandmother taught me a recipe for making sauerkraut that is almost a meal by itself. Sometimes we had smoked pork chops and sauerkraut, or bratwurst along with a steaming plate of this Bohemian specialty, at other times we ate "Omi's" homemade sauerkraut just with a little pasta or a warm pretzel. A few days later she made sauerkraut soup, by adding a little stock to her dish.

Back home in Germany, my mother improved on this sauerkraut recipe by adding her personal touch to it. Her son, your chef, has his own interpretation of sauerkraut Bohemian/Bavarian style, and that is what you will find on this page: The recipe for a rich and filling sauerkraut preparation influenced by my Hungarian Czech Austrian Bavarian heritage. Even without the addition of sausages or meats - this is not a vegetarian meal.

Czech it out!

Sauerkraut Prep - What Will We Need?

Plain old canned sauerkraut is fine - German or Bavarian style kraut will do.


It doesn't really matter what kind of canned sauerkraut we use - we'll drain it anyway and prepare it anew with this recipe. I suggest you even rinse it a bit so our flavors won't be overpowered by too much "sour".

Ingredients:

2 quart jars of good-quality sauerkraut. (How do we know it's good quality? It costs more.)
1 pound of smoked bacon, cut into thin strips.
1 medium onion, diced
1 large russet potato
2 cloves of fresh garlic, minced
1 Tablespoon of caraway seeds
2 Tablespoons of paprika
1 Tablespoon of black pepper
1/2 cup of brown sugar
2 Tablespoons of cold roux
1 large beef bouillon cube
1 cup of red wine - aah, make that 2 cups!
Fresh sauerkraut at Viennese market - Photo courtesy of Grumbler. Thank you.
sauerkraut

O.K. - Let's Make Bohemian Sauerkraut!

I'm hungry already...

First, we fry the bacon strips halfway, then adding chopped onion and garlic we cook this until it's all golden brown and the bacon is crispy. During the last 5 minutes, we add the caraway seeds, beef bouillon cube and brown sugar to the pan.

bacon-frying

sauerkraut-onions

bohemian-sauerkraut

Now we add the 2 cups of wine and the sauerkraut and let this come to a simmer. At this point, we grate the raw potato into the mix!

sauerkraut-deglaze

sauerkraut

Finishing Our Wonderful Sauerkraut Dish...

...just a few more steps!

sauerkraut-seasoning

After seasoning with paprika and black pepper, we mix the cold roux (equal amounts of flour and butter, gently cooked for about 15 minutes) into the kraut.

Turn the heat to a low setting and simmer the dish for an hour or two. Bohemian sauerkraut, like so many other stews, tastes even better when reheated the next day.

bohemian-sauerkraut

The Many Wonderful Ways Of Preparing Sauerkraut...

...may have caused a few family feuds!

How do you like your sauerkraut?
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How To Make Home-Made Sauerkraut

Delicious and nutritious!


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Dont Be A Sour (Kraut) Pot - Share Your Wealth!

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  • Reply
    Karen Jun 10, 2012 @ 2:50 pm | delete
    Thank you so much. My husband love this recipe. It's different but he say that is very good.
  • Reply
    waldenthree.netJun 9, 2012 @ 8:56 pm | delete
    I am familiar with the Polish variety with sausage that I used to eat at a dinner in NJ. But not familiar with German variety. Congrads on your Squidoo level 61. Thanks. PS: have to look for German Style at the Deli next time.
  • Reply
    RamonailonaMay 14, 2012 @ 8:10 pm | delete
    As usual, Your the Greatest. My Oma almost makes hers the same way.
  • Reply
    J-EllenApr 5, 2012 @ 6:29 pm | delete
    Family gathering every other year to make big batch of kraut, chopping, pounding with a ball bat--into large crock. Goes away for weeks and later to be canned. Am I a kraut? Certainly!
  • Reply
    agoofyideaMar 26, 2012 @ 9:01 am | delete
    My husband would love this.
  • Reply
    DonDJan 22, 2012 @ 8:31 am | delete
    this is making me hungry! I must try this recipe
  • Reply
    DeannaDiazJan 19, 2012 @ 4:48 pm | delete
    Just made my first batch of kraut..I can't wait to taste it!
  • Reply
    TipiDec 23, 2011 @ 9:38 am | delete
    Returning to add angel dust to your delicious authentic German saurkraut...my mouth is watering at the thought of it!
  • Reply
    poddysNov 20, 2011 @ 3:57 pm | delete
    Sounds lovely Chef, even though I am not the world's biggest sauerkraut fan.

    My first experience of this dish was when I was 18, inexperienced in anything but plain old English food. Back then even Spaghetti Bolognese and Pizza were foreign to us. The whole family (about a dozen of us) flew to Majorca, and we didn't arrive at the hotel until very late at night. In those days (1973) many package holidays included all meals, and there were no choices, just one set meal. Well they set in front of us Bangers and Mash and Sauerkraut, which I had never heard of before, and some rock hard bread rolls. Needless to say I didn't like the Sauerkraut, and most nights we went to a local bar that served Chicken & Chips (fries) to eat instead of eating in the hotel. These days I am a lot more worldly wise when it comes to food though. Excellent lens as always, blessed.
  • Reply
    madinvestmentOct 31, 2011 @ 8:59 am | delete
    Thanks for sharing this recipe with us. Us young new squids are growing and can use such dishes :)

    One yummy thumbs up for for this fantastic lens.
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How To Cook Sauerkraut - The Overview

  1. Sauerkraut Prep - What Will We Need?
  2. O.K. - Let's Make Bohemian Sauerkraut!
  3. Finishing Our Wonderful Sauerkraut Dish...
  4. The Many Wonderful Ways Of Preparing Sauerkraut...
  5. I Wonder If Amazon Sells Kraut?
  6. This Is My Favorite Bacon!
  7. How To Make Home-Made Sauerkraut
  8. Do They Tweet About Sauerkraut?
  9. Let's See What EBay Offers In Regard To "Sauerkraut"...
  10. Dont Be A Sour (Kraut) Pot - Share Your Wealth!
  11. Thank You For Visiting This Lens Made By A Kraut...
  12. A Few Of My Other Culinary Lenses...
  13. Follow Me On Twitter?
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