Dishes With Sauerkraut: Salad, Soup, Hot Dishes, Pastries

In this article, learn more about Dishes With Sauerkraut: Salad, Soup, Hot Dishes, Pastries. Sauerkraut is a healthy and tasty Russian dish..

Sauerkraut is a healthy and tasty Russian dish. But, besides the fact that it can be consumed on its own in the form of a salad, it can become the main ingredient in many recipes.

cabbage soup

 

0.5 kg of beef, 5 potatoes, 250 g of sauerkraut, 1 carrot, 1 onion, 1 parsley root.

Pour the meat with 2 liters of water, salt lightly and cook until cooked for about an hour and a half, adding liquid if necessary. During this time, chop the onion, grate the carrots, fry them in vegetable oil. Peel potatoes and cut into cubes. Squeeze out excess liquid from cabbage. Chop the parsley root.

When the meat is cooked, remove it, and add potatoes to the broth. Chop the beef and return to the soup. After 10 minutes, throw in the sauerkraut, when it boils, pour in the roast, add the parsley root, taste the cabbage soup for salt, salt if necessary. The soup is cooked until the potatoes are fully cooked.

Braised cabbage

 

0.5 kg of stewed cabbage, 1 onion, 60 g of tomato paste, 0.5 l of boiling water, 5 g of paprika, dried celery, dill, parsley, 2-3 g of cumin, vegetable oil.

Squeeze the cabbage and put it in a heated pan with vegetable oil. After 5 minutes, add the onion, cut into half rings. Fry them for a quarter of an hour, stirring regularly, adding oil if necessary. Then dissolve the tomato paste in boiling water, add paprika, cumin and dried herbs to it, pour into the pan to the cabbage. Stir, cover with a lid, make a minimum fire. After 10-15 minutes, the cabbage is already well stewed.

Polish bigos

 

300 g of pork, 100 g of animal fat (preferably pork), 1 kg of sauerkraut, 0.5 kg of fresh white cabbage, 50 g of dried mushrooms, 2-3 sausages, 150 g of smoked meat (sausages, ham), 200 ml of dry white wine , 2-3 g coriander, 1 large onion.

Mushrooms pre-fill with warm water and leave for 5-6 hours (or overnight). Then drain the liquid, put in a full half-liter saucepan and cook for about an hour. During this time, chop the onion, brown a little. Cut the pork into medium cubes and send to the pan to fry for 10-15 minutes, salt, then remove from the stove.

Squeeze the cabbage, put it in a deep, preferably cast-iron dish with a thick bottom, pour a glass of water into it, cover and simmer, remembering to stir. And just chop the white cabbage, as finely as possible and set aside. After a quarter of an hour, mix them without removing from heat, leave for another 20 minutes. Then cut the smoked meat and sausages and put them in the cabbage, at the same time pour the roast with pork into it, add coriander, pour in the wine (in case of its absence, it is allowed to replace it with the same amount of water).

 

Remove mushrooms from heat, remove with a slotted spoon. If they were dried whole, then finely chop and add to the bigos along with the fat. Strain the broth from them and pour over the cabbage with meat. Mix thoroughly, make the fire as low as possible and simmer for about 2 hours.

In the finished version, all the liquid will evaporate from the bigos, the cabbage will become soft and acquire a bronze hue. You can use bigos right away, but according to the traditional rules of cooking, you need to cool it, put it out in the cold for the night, pour in about 100 ml of water in the morning and simmer for another 25-30 minutes, let the dish cool again and put it in the cold overnight. In fact, they used to start eating it only on the third day. Of course, now it is difficult to wait so long, but if you want to experiment, you can use the described method by simply freezing part of the dish. Only after defrosting do not forget to lightly stew before serving.

Salad with sauerkraut and beans

150 g boiled or canned beans, 4 potatoes, 200 g sauerkraut, 2-3 pickled cucumbers, 1 onion, 40 ml vegetable oil.

Drain the broth or liquid from the jar from the beans, put it in a salad bowl. Boil potatoes in their skins, peel, leave to cool. Squeeze out excess moisture from cabbage. Cut the onion into half rings, cucumbers into quarters lengthwise and in half across, potatoes into large semicircles. Send all the ingredients to the beans, pour over vegetable oil and mix.

Charlotte with sour cabbage

 

300 g flour, 3 eggs, 100 g butter, 250 g sauerkraut, 1 onion, 50 g parsley, 1 bell pepper, 5 g baking powder, 10 g sesame seeds, 60 g sugar, 70 ml vegetable oil.

Chop the onion and sauté in a pan for about 3 minutes, then add the chopped pepper, fry it a little and add the squeezed cabbage, add half the sugar to it. Keep on the stove for about a quarter of an hour, then put out the fire and add finely chopped parsley. Leave the filling to cool.

Beat the eggs with the remaining sugar until foamy, then pour in the melted butter and continue to work with the whisk / mixer for another 5 minutes. Then add the flour and baking powder. The dough should have the consistency of liquid sour cream, add the filling to it, mix.

Lubricate the baking dish with vegetable oil, pour the prepared mixture into it, sprinkle with sesame seeds and send it to the preheated oven for half an hour. The finished cake should be allowed to stand for 10 minutes on the table and only then removed from the mold, then it will come out easier.

Quick pies with cabbage

 

800 g flour, 10 g yeast (dry fast acting), 0.5 l milk, 0.5 kg sauerkraut, 2 eggs, 60 g butter, 60 g tomato paste, 40 g sugar, vegetable oil, 5 g salt.

Squeeze the cabbage, put it in a heated pan with vegetable oil, fry for 10 minutes. Then add tomato paste, half of the sugar, pour in 2-3 tablespoons of water and simmer under a closed lid for a quarter of an hour.

Milk should be slightly warm. Add the remaining sugar, yeast, salt, eggs, melted butter into it. Beat a little with a whisk. Add flour, knead the dough. Divide it into 5-6 parts, roll a thick sausage from each and cut into large pieces. With a rolling pin, turn them into cakes. Put a teaspoon of the filling in the center of each, pinch the edges, lightly press the pie between the palms and fry on both sides in a preheated pan with vegetable oil until golden brown.