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Sauerkraut stew

Category Soups & stews

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  • 45 minutes
  1. 250 g borlotti beans
  2. 750 ml water
  3. 1 bay leaf
  4. 400 g floury potatoes
  5. 1 tomato
  6. 1 onion
  7. 250 g Kasseler (cured and smoked pork)
  8. 300 g raw sauerkraut
  9. 1 tbs dried savory
  10. salt, pepper
  11. sugar to taste
  12. 3 twigs thyme
  13. 3 tbs crème fraîche

1. Soak the beans in plenty of cold water for 8 to 12 hours.

2. Drain the water used for soaking, rinse the beans, add to the pot with water and the bay leaf. Cover with Secuquick softline and close.

3. Heat the pot at highest setting up to the turbo window, switch to a low level and cook for about 15 minutes in the turbo area.

4. Peel and finely dice the potatoes. Peel and finely cut the onion. Clean the tomatoes and cut into pieces. Dice the meat.

5. At the end of cooking time, depressurize the pot and remove Secuquick. Add the prepared ingredients, sauerkraut and savory. Season to taste with salt and pepper. Replace the Secuquick and close.

6. Heat the pot on highest level up to the soft window, switch to a low level and cook approx. 5 minutes in the soft area. At the end of cooking time, depressurize the pot and remove Secuquick. Season to taste with salt, pepper and some sugar.

7. Remove the thyme leaves from the stems, chop, stir with the crème fraîche and sprinkle over the stew to serve.


  • Dried herbs are a great alternative when you don’t have any fresh herbs on hand. Always keep herbs tightly sealed and in a cool and dark place. Before using them, grind them vigorously between your fingers or lightly crush them in a mortar. This releases the essential oils and allows the flavor to fully develop.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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