Potato Noodles with Sauerkraut
Ingredients
- For the noodles
- 1 kilogram potatoes
- 350 grams Pastry flour
- 2 eggs
- For the sauce
- 300 milliliters Beef broth
- 100 grams Whipped cream
- 1 egg yolk
- 30 grams butter
- 30 grams Pastry flour
- salt
- freshly ground peppers
- 2 tsps dried Dill
- Sauerkraut salad
- 500 grams Sauerkraut
- 1 small Russet apple
- 4 Tbsps lemon juice
- 1 carrot
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
For the noodles: Peel and rinse potatoes and cook in salted boiling water for about 25 minutes. Drain, evaporate, allow to cool slightly and push through a ricer. Add flour and eggs and process everything into a dough. From the dough then form into finger-thick rolls and cut obliquely in about 4 cm (approximately 1 1/2 inch) long pieces.
Bring a large amount of salted water to a boil, add potato noodles and leave until done for about 5 minutes. Remove with a slotted spoon, drain and keep warm.
For the sauce: Melt butter in a saucepan, stir in flour and sauté. Stir in broth and bring to a boil while stirring. Season with salt and pepper and simmer for about 10 minutes stirring occasionally. Finally, stir in cream, remove from heat and stir in egg yolk and dill.
Serve noodles with sauce and sauerkraut salad.
For the salad, peel apple, cut into quarters, remove core and coarsely grate. Immediately sprinkle with 2 tablespoons of lemon juice. Peel carrot and grate well. Place sauerkraut in a bowl and pull apart with two forks. Mix with apple and carrot. Stir remaining lemon juice with oil, salt and pepper into a marinade and toss the salad with it, sprinkle with chives to serve.
