Sauerkraut Soup Brewmaster Style

For the sauce: 2 tbsp ground hazelnuts or peanuts 1 tsp cornstarch

200 ml poultry broth a quarter tsp salt

a quarter tsp pepper

a quarter tsp coriander

a quarter tsp. turmeric

a quarter tsp sambal oelek

Rinse the meat, rub it dry and cut it into cubes of about 3 x 3 cm.

From the ingredients “garlic … Vegetable oil” to make a marinade, mix with the meat and marinate the whole thing with the lid closed in the refrigerator for 1 to 2 hours.

Sprinkle flour on a piece of aluminum foil, put the meat cubes on the wooden skewers, season with pepper, season with salt, roll in the flour until they are covered all around and bake in enough hot vegetable oil until golden brown.

For the sauce, roast the ground nuts a little bit, extinguish with clear soup, let the corn starch melt in the remaining marinade, thicken the nut broth with it, season with the spices and bring to the table hot with the skewers.

Serve with saffron rice and sweet and sour iceberg lettuce. Drink: white wine or rosé.

Tip: Cook only with high quality spices – they are the be-all and end-all of a good dish!

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