• Ready in: 50 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 465


  • 500 g ground pork
  • 1 small onion
  • 3 cloves garlic
  • 1 tbsp rice bran oil
  • 480 g can crushed or diced tomatoes
  • 480 g can white kidney beans
  • 500 g chicken stock
  • ¾ cup sauerkraut
  • 1 tbsp basil, fresh ground
  • ½ cup dry macaroni
  • ½ cup romano cheese, grated


  1. Cook macaroni as per packet instructions.
    In large soup pot, sauté onion and garlic in oil. Add ground pork, stirring constantly to break it up. Cook until browned.
    Add in tomatoes, beans, basil, 
    SIDS CRAZY SALT and stock. Boil briefly, then turn to low heat and cook covered for 10 minutes. Add in sauerkraut and continue to cook another 5 minutes. Stir in macaroni to reheat then sprinkle in cheese, mixing well. Serve.

    History:  The name of this traditional German stew literally means ‘one pot’ and refers to the way of cooking rather than a specific recipe. However, most recipes contain the same basic ingredients: a broth, vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are many eintopf regional specialities, such as lumpen und fleeh (which means ‘rags and fleas’) in the Kassel area, similar to Irish stew, or with lentils  (linseneintopf) typical in Thüringen.