Sauerkraut Potato Stew with Veggie Sausages

Ingredients

• 600 g mostly firm potatoes (organic quality)
• 2 carrots (organic quality)
• 1 onion (organic quality)
• 2 tbsp rapeseed oil (organic quality; available at Reformhaus®)
• 1 tbsp tomato paste (15 g; organic quality; available at Reformhaus®)
• 800 ml vegetable broth (organic quality; available at Reformhaus®)
• Salt
• pepper (organic quality; available at Reformhaus®)
• 0.5 tsp sweet paprika powder (organic quality; available at Reformhaus®)
• 1 handful parsley (5 g; organic quality; available at Reformhaus®)
• 5 veggie sausages (organic quality; available at Reformhaus®)
• 200 g EDEN Fresh Food L(+)-Sauerkraut (available at Reformhaus®)
• 100 g sour cream (10% fat; organic quality; available at Reformhaus®)

Instructions

1. 1.

   Peel and wash the potatoes. Peel and wash the carrots. Cut both into about 1 cm cubes. Peel and chop the onion.

2. 2.

   Heat oil in a pot. Sauté the onion for about 1 minute over medium heat. Add the potatoes, carrots, and tomato paste and cook together for 3 minutes.

3. 3.

   Add the broth, cover, and simmer on low heat for 20 minutes until the potatoes and carrots are tender. Season the stew with salt, pepper, and paprika powder.

4. 4.

   Meanwhile, slice the sausages and brown them in the remaining oil in a pan over medium heat for 5 minutes.

5. 5.

   Wash the parsley, pat dry, pluck the leaves, and finely chop. Add the sauerkraut 5 minutes before serving and warm it through. Serve the sauerkraut potato stew in bowls, topped with veggie sausages, sour cream, and parsley.