Choucroute Froide

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 Spanish onion, finely chopped
    • 8 tablespoons olive oil
    • 1 pound sauerkraut
    • 1 pint chicken stock
    • salt and coarsely ground black pepper
    • 1 clove garlic, finely chopped
    • 2 tablespoons wine vinegar
    • 2 hard-boiled eggs, quartered
    • 1 beetroot, cooked and sliced


    Sauté finely chopped onion in 2 tablespoons olive oil until golden but not brown. Place sauerkraut and onion in a heavy saucepan, and pour chicken stock over them. Simmer for ¾ hour.

    Cool sauerkraut; season to taste with salt and coarsely ground black pepper, and mix with finely chopped garlic, remaining olive oil and the vinegar. Serve garnished with quartered hard-boiled eggs and thin slices of cooked beetroot.