Ingredients

  • Beef stock
  • ½ lb. of braised sauerkraut
  • 1 lb. of lean gammon
  • 3 or 4 tomatoes
  • 1 teaspoon of chopped parsley, sour cream.

Method

Braise the sauerkraut with the gammon, a little butter and 1 or 2 tablespoons of stock. When done, cut the gammon in small pieces and add it to the hot stock with the sauerkraut and quartered tomatoes. Stir well and simmer for 20 minutes. Just before serving add the parsley and a few tablespoons of sour cream.

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