Warm butter in a frying pan, sauté onions. Add sauerkraut, steam briefly. Add pears, birnel and chestnuts, extinguish with vegetable broth. Cover and simmer gently over low heat for about 1 1/2 hours, stirring occasionally, seasoning.
Otherwise they will be too soft. Even better: cook separately and add just before serving.
Our tip: use bacon with a fine, smoky note!
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