Authentic German Spaetzle with Tangy Sauerkraut

This authentic German spaetzle with tangy sauerkraut recipe is a hearty and flavorful dish that will transport you straight to Germany. The homemade spaetzle is soft and pillowy, while the sauerkraut adds a tangy and savory component. This recipe is perfect for a cozy dinner or to impress guests with your culinary skills. Get ready to enjoy a taste of Germany in your own kitchen!

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 tablespoons butter, divided
• 1 large onion, thinly sliced
• 2 cups sauerkraut, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup sour cream
• Fresh parsley, for garnish

Directions

1. In a large mixing bowl, combine the flour, eggs, milk, salt, and nutmeg. Mix until a soft dough forms.
2. Bring a large pot of salted water to a boil. Using a spaetzle maker or a large-holed colander, drop small portions of the dough into the boiling water. Cook for 2-3 minutes, or until the spaetzle floats to the top. Remove with a slotted spoon and transfer to a colander to drain.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook until golden brown and caramelized, about 8-10 minutes.
4. Add the sauerkraut to the skillet with the onions and cook for an additional 5 minutes. Stir in the vegetable broth and bring to a simmer.
5. In a separate small saucepan, melt the remaining 2 tablespoons of butter over low heat. Add the cooked spaetzle to the saucepan and toss to coat with the melted butter.
6. Finally, add the spaetzle to the skillet with the sauerkraut mixture. Stir in the sour cream and cook for 2-3 minutes, until heated through.
7. Serve the German spaetzle with sauerkraut hot, garnished with fresh parsley. Enjoy!

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