Gida vrasti with a Rhenish-Hessian twist

Ingredients

In the Rhenish-Hessian adaptation of Gida vrasti, sauerkraut and Riesling wine are added to the traditional Greek recipe. These ingredients bring a tangy and slightly sweet flavor profile to the dish, which complements the richness of the lamb. Additionally, the Rhenish-Hessian version often includes caraway seeds for an extra layer of aromatic flavor. We alse have the original recipe for Gida vrasti, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 500g (1.1 lbs) sauerkraut 500g (1.1 lbs) sauerkraut
• 1 large onion, chopped 1 large onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 250ml (1 cup) Riesling wine 250ml (1 cup) Riesling wine
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the lamb shoulder chunks to the pot and brown them on all sides.
3. 3.
   Pour in the Riesling wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the sauerkraut, beef or vegetable broth, bay leaves, dried thyme, caraway seeds, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-3 hours, or until the lamb is tender and falls apart easily.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Rhenish-Hessian Gida vrasti hot with boiled potatoes or crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling, as this will ensure a tender and flavorful end result.
• Riesling wine — Use a good quality Riesling wine for the best flavor. If you prefer a sweeter taste, opt for a late-harvest Riesling.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb shoulder in the Riesling wine overnight before cooking.
• If you prefer a milder sauerkraut flavor, rinse the sauerkraut before adding it to the dish.
• Serve the Rhenish-Hessian Gida vrasti with a dollop of sour cream or crème fraîche for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This dish pairs well with a crisp Riesling wine or a malty German beer.

Serving advice

Serve the Rhenish-Hessian Gida vrasti hot, allowing the tender lamb and tangy sauerkraut to take center stage. Accompany it with boiled potatoes or crusty bread to soak up the flavorful juices.

Presentation advice

Garnish the dish with a sprinkle of fresh chopped parsley or dill to add a pop of color. Serve it in a rustic ceramic dish to enhance the cozy and comforting feel of the meal.