1 can of canned white beans, drained
1 piece (400 g) potatoes, roughly chopped
2 pieces of bacon, chopped
2 garlic cloves, minced
1 tablespoon flour
2 teaspoons of salt
1/2 teaspoon ground pepper
2 tablespoons yogurt
1,000 ml beef broth
2 tablespoons olive oil, for sauteing
200 grams of cabbage, finely sliced
1 teaspoon salt
1/4 teaspoon whole cumin
How to make:
Sauerkraut, cabbage and salt, stir knead. Add cumin. Let stand 1 hour to drain
Heat the olive oil. Saute garlic until fragrant. Add the bacon. Stir well. Enter the flour. Stir until grained.
Pour broth. Stir well. Cook until boiling.
Add canned beans, potatoes, salt, pepper. Cook until done.
Enter the sauerkraut and yogurt. Stir well. Cook until boiling. Serve.
Makes 4 servings