Dishes from sauerkraut came to us from the north-western cookery. Nutritious dishes on a vegetable basis were often supplemented with various meats and served on a table with bread and beer. A real hearty men's food. Want to try? Then use our simple and delicious recipes.
Sauerkraut stew with chicken
Ingredients:
- fresh cabbage - 600 g;
- sauerkraut - 600 g;
- white onion - 120 g;
- Dried white mushrooms - 15 g;
- chicken - 730 g;
- prunes - 10 pieces;
- bacon - 55 g;
- red wine - 120 ml;
- the laurel leaf;
- juniper berries - 3 pcs.
Preparation
Shink fresh cabbage and straighten it mash it along with the sauerkraut to soften the leaves. We shift the cabbage mix into the brazier and fill it with the cabbage. We put laurels and juniper to vegetables, put dishes on fire and leave to stew for about an hour and a half.
Prunes and mushrooms steamed for half an hour separately from each other.
In a frying pan fry slices of bacon waiting for the moment when all the fat is drowned. Pieces of bacon we transfer to a plate, and for fat we pass onions with mushrooms and prunes. After 3-4 minutes of roasting in a frying pan, put chicken. In the framework of this recipe, you can use any part of the bird carcass, if only it was cut into pieces, as stewed sauerkraut with minced meat can turn out to be rather dry. Anyway, when the chicken grabs it, you can season it, mix it with the pimented bacon and add it to the cabbage. In an hour the dish will be ready.
Dishes from sauerkraut stew: bigos with beef
For this recipe, you can also choose any part of the carcass: lovers of rich broth will prefer stewed sauerkraut with ribs, while fans of meat will love the traditional version of the recipe.
Ingredients:
- sauerkraut - 500 g;
- fatty beef - 450 g;
- white onion - 120 g;
- carrots - 120 g;
- tomato paste - 24 g;
- laurel leaves - 4 pcs.
Preparation
Quail cabbage is obsolete from excess juice and put in a brazier, along with a circle of carrots and laurel leaves. Add the water to the cabbage so that its quantity equals about half of the entire contents of the dishes. We put the brazier on the fire and stew the cabbage for 20 minutes with a lid.
Separately we pass the onion and combine it with sliced beef. 10 minutes will be enough for pieces of meat to grab without losing its juiciness. After, add the beef to the cabbage, put the tomato paste and continue the quenching for another 25 minutes. Do not forget about spices.
Serve bigots with potatoes or bread, not missing out and fresh greens.
Braised sauerkraut with pork
Ingredients:
- sauerkraut - 500 g;
- natural sausage from pork - 300 g;
- potatoes - 100 g;
- white onion - 90 g;
- garlic - 3 cloves;
- the laurel leaf;
- a pinch of sweet paprika;
- cumin - 3 g;
- water - 1 l;
- sour cream for filing.
Preparation
Cabbage squeezed from the juice, but do not pour it, in the future cabbage juice will help us adjust the acid dishes to taste.
Warm up the sunflower oil and wessed on it potato cubes with onion until those on become golden brown. To vegetables we add garlic and the natural sausage cut by large rings. When the sausage also becomes rosy, drain excess fat and add laurel with cumin. After 2 minutes we put the paprika and pour it all with water.
Pre-soaked cabbage again squeezed and put in a sausage. Cover the dishes with a lid and simmer the cabbage for 45 minutes. Before serving pork stew with sauerkraut should stand for about 15 minutes. Served with sour cream.