Zuurkool stamppot
“Zuurkool Stamppot” was the stamppot taught to The Soft Protest, Digest by Lotte van Hoef. It mainly consisted of a combination of potatoes and sauerkraut (fermented white cabbage) mashed together. Boerenkool stamppot is the easiest stamppot to make as it requires only 4 ingredients — 2 of which having a long shelf life (i.e: potatoes, preserved fermented cabbage).
Video tutorial
🎞🎥“Zuurkool Stamppot - with potatoes and sauerkraut. Learning from Lotte van Hoef
Facts & stories
“Lotte insisted that we would make a version of the classic Zuurkool Stamppot. It had to be represented. For this version the first thing you need to do is to find a good Zuurkool, if you are not confident with making it yourself. There should only be natural ingredients added and nothing chemical that would stop the fermentation process, organic Zuurkool is a darling in this case (we are using a biodynamic one). This version of Stamppot is referred to as a deep winter dish, and only eaten when it is super cold outside.”
Recipe
Ingredients:
- 500 gr. potatoes
- 350 gr. sauerkraut
- Butter
- Milk
Preparation
1. Peel the potatoes and put aside in water to rest
2. Cut the potatoes in 4, level with water, add salt.
3. Boil the potatoes for 15 minutes, drain and put back on the fire to let the steam evaporate completely.
3. Stamp the potatoes with a nob of butter.
4. Pour milk
5. Add the sauerkraut progressively and stir carefully
6. Stamp until smooth
7. Lekker