The Best Sauerkraut Eintopf

First, start cooking the broth. Peel two potatoes, which will be added at the end of cooking. After removing the meat, mash the potatoes with a mixer to thicken the broth. Separate the meat from the bones and return it to the broth. Reserve some broth for future use, and use the rest to dilute the Eintopf to your desired consistency. In my experience, Eintopf tastes much better when diluted with broth, not water.

Next, follow the recipe: cut the sausage into medium-sized pieces (to your preference). Pour a little oil into a pot or deep frying pan (frying in clarified butter will give the dish a wonderful aroma) and first fry the sausage, then add the frankfurters. While frying, peel and chop the onion, then add it to the sausage and frankfurters. Stir and fry everything over low heat. Slice the cucumbers. As soon as the sausages and frankfurters acquire a nice color, and the onion becomes transparent and amber, add the cucumbers and concentrated tomato paste.

Stir well again until uniform and pour in the sautéed tomatoes. Stir and add the cabbage along with its juice. (I used sauerkraut with wine, meaning the producer added 2 grams of white wine for every 100g of fresh cabbage during fermentation).

If there is not enough juice, add a little water, bring to a boil, reduce the heat to minimum, cover with a lid, and simmer (cook) for another 20 minutes. After 20 minutes, check the liquid consistency. If necessary, add more water, salt, and seasonings. Done! This Eintopf is significantly tastier on the second day, once it has steeped.