Braised sauerkraut

Braised sauerkraut is one of the national dishes of the peoples of the Baltic States and Germany. The rest of the recipes are also delicious, but it is these options that have a unique taste. Consider several different recipes. Prepare everyone to understand the taste differences.

Stewed sauerkraut in Latvian. For this recipe, a large amount of carrots is very important. We prepare a kilo of sauerkraut, six hundred grams of carrots, four onions, chicken or pork fat, salt and cumin. We clean the carrots and grind them on a fine grater. Onions are cleaned and cut into thin strips. Melt in a saucepan of fat and fry onions. Add the carrots and cover them for 10-15 minutes. Add cabbage, pour water and stew. After thirty minutes, add two teaspoons of cumin and bring it to readiness. Solim to taste. If you want to get a lean variant, then instead of fat you need to take any vegetable oil.

Stewed sauerkraut with beer. For this recipe, we need two kilograms of sauerkraut, three hundred and fifty grams of light beer, five hundred grams of various smoked products (perfect remnants after the festive table), salt. The most delicious option is obtained when cooking in the oven. We fill cabbage or potatoes with sauerkraut, pour beer, a little salt and put in the oven. Cooking at a temperature of two hundred degrees for two hours. We cut various smoked products and fall asleep in the kazanok at the moment when the liquid will not be visible. We put in the oven for another half an hour. Solim to taste. Cabbage sauerkraut, the recipe of which you see, is excellent for a post-holiday dish, as it facilitates a hangover state and allows you to use all small remnants of chopped sausage and meat.

Stewed sauerkraut in German. Very simple and, at the same time, the original recipe. For him, we prepare one kilogram of sauerkraut, one hundred grams of onions, fifty grams of fat, fifty grams of juniper berries, two hundred grams of apple juice or white wine, one apple and one hundred grams of plums. Sour cabbage is not washed. Seven hundred grams we put in a pan, and we save three hundred. Onions are cleaned and cut into squares. Apples and plums cut into strips. We heat the fat, we put cabbage, apples, plums and juniper berries, fry a bit and pour it with juice or wine. Stew until ready, then mix with the remaining sauerkraut and serve to the table.

Stewed sauerkraut with red beans. We prepare four hundred grams of sauerkraut, three hundred grams of beans, a glass of tomato juice, two onions, some vegetable oil, two glasses of water, salt, pepper, green onions. If we cook from dried beans, then it will be necessary to wet it before the full swelling. It is best to do this at night. Then the beans are boiled until cooked, we insist about twenty minutes, and drain the water. Onions are cleaned, sliced and fried in oil. Squeeze the brine from the pickle and add to the onions. Pour into the pan tomato juice and simmer until done. Ready cabbage mixed with beans, salt, pepper and bring to a boil, then remove from the plate. We spread out the prepared dish on plates and sprinkle with chopped onions.

Stewed sauerkraut with forest mushrooms. For this recipe, you need a kilogram of cabbage, a hundred grams of mushrooms, one hundred grams of onions, fifty grams of melted butter and flour, two hundred grams of sour cream, fresh parsley greens. Boil mushrooms in water until ready and cut into strips. In the mushroom broth, add sauerkraut and simmer until cooked. Onions are cleaned and chopped. Fry it with hot mushroom straw and chopped onions. In the frying we add flour, and after five minutes sour cream, pepper and salt. We connect the stewed cabbage with sour cream mushroom sauce and mix it well. Extinguish for fifteen minutes. Cabbage is laid out on plates and sprinkle with chopped parsley.