Russian-style Sauerkraut Mash

Ingredients

In this Russian adaptation of Zuurkoolstamppot, we incorporate traditional Russian ingredients and flavors to give the dish a distinct Russian twist. The sauerkraut is still the star ingredient, but we enhance its flavor with the addition of Russian spices and herbs. The mashed potatoes are made richer by using sour cream instead of butter, giving the dish a creamy and tangy taste. This Russian-style Sauerkraut Mash is a delightful fusion of Dutch and Russian cuisines. We alse have the original recipe for Zuurkoolstamppot, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 400g (14 oz) sauerkraut, drained 400g (14 oz) sauerkraut, drained
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) sour cream 200g (7 oz) sour cream
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the sauerkraut, caraway seeds, and paprika to the pan. Cook for 5-7 minutes, stirring occasionally.
4. 4.
   Mash the boiled potatoes with a potato masher or fork until smooth.
5. 5.
   Stir in the sauerkraut mixture and sour cream into the mashed potatoes until well combined.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cook the mixture over low heat for an additional 5 minutes, stirring occasionally.
8. 8.
   Serve the Russian-style Sauerkraut Mash hot, garnished with a dollop of sour cream and a sprinkle of paprika.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its tanginess if desired.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their flavor before adding them to the dish.
• Sour cream — Use full-fat sour cream for a richer and creamier texture.

Tips & Tricks

• For a smoky flavor, add a small amount of smoked paprika to the dish.
• Serve the Russian-style Sauerkraut Mash with a side of pickles or pickled vegetables for added tanginess.
• If you prefer a chunkier texture, mash the potatoes with a fork instead of using a potato masher.
• Customize the dish by adding cooked bacon or sausage for extra flavor and protein.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Serve the Russian-style Sauerkraut Mash as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with crusty bread or Russian black bread.

Presentation advice

Garnish the dish with a sprig of fresh dill or parsley for a pop of color. Serve it in a shallow bowl or on a plate, allowing the creamy mash to be the star of the presentation.