Sauerkraut from the Naschmarkt: A Taste of Vienna

My first trip to Vienna was a whirlwind of imperial grandeur and the intoxicating aroma of coffee and pastries. But it was the Naschmarkt, a sprawling open-air bazaar, that truly captured my heart. The vibrant colors, the cacophony of vendors, and the sheer abundance of ingredients were overwhelming in the best possible way. And nestled amidst the stalls piled high with olives and spices, I found a small stand overflowing with sauerkraut, its tangy scent a beacon of authentic Viennese cuisine. The gruff but kind owner, sensing my genuine interest, shared his family’s “secret” to perfect sauerkraut – a secret I’m now thrilled to share with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 10
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

• 1 kg sauerkraut
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• Caraway seed (to taste)
• 6 juniper berries
• 1 bay leaf
• 1 1/2 cups beef bouillon (vegetable bouillon for vegan)
• 1 potato, peeled, raw, and shredded
• 1/2 cup Riesling wine (optional)

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Grater or food processor (for shredding potato)

Instructions

1. Begin by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Don’t let it brown!

2. Next, add the sauerkraut to the pot along with a generous pinch of caraway seeds, the juniper berries, and the bay leaf. The amount of caraway seeds is really to your liking, some people love it, some people prefer less.

3. Pour in the beef bouillon (or vegetable bouillon for a vegetarian/vegan version). Add enough bouillon so that the mixture has sufficient liquid to cook in for 30 minutes without drying out. The sauerkraut should be mostly submerged, but not swimming.

4. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally to prevent sticking.

5. After the sauerkraut has been simmering for 20 minutes, add the raw, shredded potato to the pot. Stir well to incorporate it into the sauerkraut mixture.

6. Continue cooking for the remaining 10 minutes, still covered, allowing the potato to cook through and thicken the sauce slightly. The potato’s starch will act as a natural binder, creating a more cohesive dish.

7. Right before the end of the cooking time, if desired, stir in the Riesling wine. Let it cook for just a minute or two, allowing the alcohol to evaporate and the flavors to meld together.

8. Remove the bay leaf before serving.

Expert Tips & Tricks

• Sauerkraut Acidity: Sauerkraut can vary in acidity. If it tastes too tart for your liking, add a pinch of sugar or a small knob of butter to mellow the flavor during cooking.
• Juniper Berry Intensity: Juniper berries have a potent flavor. If you’re not a fan, start with just 3-4 berries and taste as you go. Crushing the berries slightly before adding them to the pot will release more of their aroma.
• Wine Selection: While Riesling is traditional, other dry white wines like Grüner Veltliner or even a crisp Sauvignon Blanc can work well. If you prefer not to use wine, simply omit it and add a splash more bouillon.
• Potato Alternatives: Instead of shredding the potato, you can dice it into small cubes. The cooking time may need to be adjusted slightly to ensure the potato is tender.
• Make-Ahead Option: This sauerkraut can be made a day or two in advance. The flavors will actually meld and deepen over time. Simply reheat gently before serving.

Serving & Storage Suggestions

Serve the Sauerkraut from the Naschmarkt hot as a side dish alongside sausages, roasted pork, or dumplings. It’s also delicious as a topping for sandwiches or as a component in a hearty stew. A dollop of sour cream or plain yogurt adds a nice creamy counterpoint to the tangy sauerkraut.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. Freezing is not recommended, as the texture of the sauerkraut and potato may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	62.6 kcal	–
Calories from Fat	13g	22%
Total Fat	1.5 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	854.6 mg	35%
Total Carbohydrate	10.1 g	3%
Dietary Fiber	3.2 g	12%
Sugars	2.6 g	–
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Variation: Ensure you use vegetable bouillon instead of beef bouillon.
• Smoked Flavor: Add a few slices of smoked bacon or ham to the pot during the initial sautéing stage for a smoky depth of flavor (not vegetarian/vegan).
• Sweetness: A grated apple, added along with the potato, will add a touch of sweetness.
• Spice: Add a pinch of red pepper flakes for a subtle kick.
• Regional Twist: In some regions of Austria, sauerkraut is cooked with small pieces of sausage or smoked pork belly.

FAQs (Frequently Asked Questions)

Q: Can I use jarred sauerkraut instead of fresh?
A: Yes, jarred sauerkraut will work. Just be sure to drain it well before adding it to the pot. Taste it first; some jarred varieties can be quite salty.

Q: How can I make this spicier?
A: Add a pinch of red pepper flakes or a chopped chili pepper along with the onions at the beginning.

Q: Is it necessary to add the wine?
A: No, the wine is optional. It adds a depth of flavor, but the sauerkraut is still delicious without it.

Q: Can I use a different type of potato?
A: Yes, you can use any type of potato you prefer. Waxy potatoes like Yukon Gold will hold their shape better during cooking, while starchy potatoes like Russets will break down more and thicken the sauce.

Q: How do I know when the sauerkraut is done?
A: The sauerkraut is done when it is tender and the flavors have melded together. The potato should be cooked through and the sauce should be slightly thickened.

Final Thoughts

This Sauerkraut from the Naschmarkt is more than just a recipe; it’s a taste of Vienna, a connection to a vibrant culture, and a culinary adventure waiting to happen. Don’t be afraid to experiment with the ingredients and adapt the recipe to your own preferences. I encourage you to give it a try, and I’d love to hear about your experience and any variations you come up with! Serve it alongside a crisp Austrian beer for an authentic Viennese meal. Guten Appetit!