Maultaschen with Sauerkraut in Tomato Soup
Maultaschen with sauerkraut in tomato soup is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g flour
- 1 egg
- 1 tbsp oil
- Salt
- 1 large can peeled tomatoes
- 1 Shallot
- Salt
- pepper (ground)
- a pinch of sugar
- 75 g coarse liver sausage
- 2 tbsp Sour cream
- pepper (ground)
- 2 tsp chopped marjoram leaves
- 2 tbsp butter
- 50 g cooked sauerkraut
Instructions
-
1.
Knead the dough ingredients and wrap in foil; chill for about 30 minutes.
-
2.
Sauté minced shallot in 1 tbsp butter until translucent, add tomatoes, break them up with a knife or potato masher, season with salt, pepper, and sugar, and simmer for 15 minutes.
-
3.
Mix liver sausage with crème fraîche, season with pepper and marjoram.
-
4.
Roll the dough on a floured surface into a rectangle about 40 x 30 cm, cut into 10 x 5 cm squares, place 1 tsp filling on each, fold into squares, press edges, trim with a pastry wheel, dust with flour, and let rest for 10 minutes.
-
5.
Bring plenty of salted water to boil; cook the Maultaschen in batches for about 7 minutes until done, remove and shock in cold water, then drain.
-
6.
Serve by tossing the Maultaschen with sauerkraut in hot butter, spooning over tomato soup, and sprinkling additional sauerkraut on top.
