Brandenburg Poutchine au Sac

Ingredients

In the original French version, Poutchine au Sac, the dumplings are typically made with bread crumbs and filled with a mixture of ground meat and vegetables. However, in this adapted Brandenburg version, the dumplings are made with mashed potatoes and flavored with bacon and caraway seeds, giving them a unique regional twist. We alse have the original recipe for Poutchine au Sac, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 2 eggs 2 eggs
• 100g (3.5 oz) bacon, diced 100g (3.5 oz) bacon, diced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Sour cream and fresh herbs for garnish Sour cream and fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Mash the boiled potatoes until smooth.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, flour, and eggs. Mix well until a dough forms.
3. 3.
   In a skillet, cook the diced bacon until crispy. Remove from heat and set aside.
4. 4.
   Add the cooked bacon and caraway seeds to the potato dough. Season with salt and pepper to taste. Mix until well combined.
5. 5.
   Shape the dough into small dumplings, about the size of a golf ball.
6. 6.
   In a large pot, bring the vegetable broth to a boil. Gently drop the dumplings into the boiling broth.
7. 7.
   Reduce the heat to a simmer and cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through.
8. 8.
   Remove the dumplings from the broth using a slotted spoon and transfer them to serving plates.
9. 9.
   Garnish with a dollop of sour cream and fresh herbs.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly boil the potatoes until they are soft and easily mashable. This will ensure a smooth texture for the dumplings.
• Bacon — Choose a smoky bacon variety to enhance the flavor of the dish. Crisp the bacon before adding it to the potato dough for a delicious crunch.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to release their aromatic oils before adding them to the dough. This will intensify their flavor.

Tips & Tricks

• For a vegetarian version, omit the bacon and add sautéed onions and mushrooms to the potato dough for added flavor.
• Experiment with different herbs such as parsley, chives, or dill for a fresh and aromatic twist.
• Serve the dumplings with a side of sauerkraut or braised red cabbage to complement the flavors.
• Leftover dumplings can be pan-fried until golden brown for a delicious crispy texture.
• If the dough is too sticky, add a little more flour until it reaches the desired consistency.

Serving advice

Serve the Brandenburg Poutchine au Sac hot, with a generous dollop of sour cream on top. Garnish with fresh herbs such as parsley or chives for a pop of color and added freshness. Pair it with a side of sauerkraut or braised red cabbage to complete the meal.

Presentation advice

Arrange the dumplings on a plate, ensuring they are evenly spaced and visually appealing. Drizzle a small amount of vegetable broth around the dumplings for an attractive presentation. Place a dollop of sour cream on top of each dumpling and sprinkle with fresh herbs for an elegant finishing touch.