It is known that back in the 3rd century BC. e. The builders of the Great Wall of China ate cabbage pickled in rice wine. Their closest neighbors followed the example of the Chinese. Traditional korean kimchi- very spicy sauerkraut. Kimchi goes well with all local dishes and can be served with soup (for example, kimchi - soup with pork) or hot, or as a snack.

In Russia Pickling cabbage is a folk custom. The most famous Russian sauerkraut dish is, of course, sour cabbage soup. Usually cabbage soup in Rus' was cooked in water with the addition of beef or lard. In summer they were seasoned with roots and herbs, in winter they added a handful of cereals. Russian cabbage soup is characterized by thickness - “a spoon should stand in it”: for satiety they were usually made fatty, and in order to dull the taste of fat, cabbage soup was given a sour note by adding sauerkraut.

During Domostroy, cabbage soup was eaten with pleasure not only for lunch - it was prepared for breakfast and dinner, both on fasting and fasting days. Cabbage soup was also served as a festive dish, but it was then prepared in a special way: from different types of meat with dry or fresh mushrooms, with a lot of roots. And the pot of day-old cabbage soup was covered with a dough cake, which formed a crispy crust that retained all the aromas. The next day, the pot was placed in a hot oven and only heated before serving.

Daily sour cabbage soup becomes tastier the more often you reheat it. Therefore, once upon a time, especially in the northern regions, they were prepared in large quantities and frozen. At any time you could break off a piece, put it in a cast iron pot and heat it in the oven - quickly, tasty and satisfying. And today, some chefs note that cabbage soup cooked on a regular stove and then frozen tastes more like those cooked in a Russian oven.

In Alsace they also use sauerkraut to make soup: sauerkraut is stewed in butter, washed, kept under pressure for a while, then blanched, chopped, stewed again in butter, poured with strong broth and served with thinly sliced ​​bread.

The famous Alsatian choucroute is also not very difficult to prepare: cabbage is seasoned with garlic, cumin and white wine, placed in a deep pan mixed with smoked pork, pork legs, ham, sausages and stewed in goose fat with onions and juniper berries until the meat is tender. will become tender and fragrant. Choucrout is served on huge plates with Alsatian Riesling or light beer.

Both in Germany and Austria On restaurant menus you can find pork legs with sauerkraut.

Sarmale - pork meatballs with sauerkraut - Romanian dish.

Since ancient times, bigos - a dish of cabbage and pieces of meat - has been a symbol Polish cuisine. There are a great many recipes for bigos: it is made with game, veal, pork, and sausage. And the debate still continues about what kind of cabbage should be in bigos - fresh or pickled. In addition to the Poles, this dish is also prepared by Lithuanians, Belarusians, Germans, Slovaks and Czechs.

8 recipes for dishes with sauerkraut.

“Without sauerkraut, the feast is empty,” says a Russian proverb. A great many recipes have been invented for preparing this much-loved snack. Among them is the classic method, known since time immemorial.

In Rus', cabbage was chopped by the whole family, then crushed with salt, mixed with chopped carrots and packed tightly into barrels. The bottom of the barrels was first covered with cabbage leaves, and a slice of rye bread was hidden under them, which accelerated the fermentation process. Then the vegetables were covered with a clean cloth and pressure was placed on it. During the week, the cabbage fermented - it was periodically pierced with long sharp sticks to ensure the release of gases. After this, the barrels were sent for storage in a cold cellar.

Nowadays, housewives often use vinegar or brine to make sauerkraut, which gives the cabbage crunchiness. However, it is the classic recipe that allows you to completely preserve the vitamins and minerals contained in vegetables. To make cabbage healthy and tasty, you should remember a few secrets. If you do not have a wooden barrel, it is better to take enamel containers - galvanized and plastic ones are not suitable for this purpose. Choose a pressure - it can be a clean heavy stone or a jar (bottle) filled with water. Please note that the brine must completely cover the cabbage, otherwise it will quickly spoil. Be sure to skim off any foam that has formed. By the way, you can determine the end of the fermentation process by the decline of the foam and the color of the brine - it turns from cloudy greenish to light. And the cabbage itself acquires an amber hue and a pleasant smell. And remember the optimal storage temperature for sauerkraut - from 0 to -2 ° C. At a lower temperature, the snack will freeze and lose its crispness. To ensure excellent cabbage, choose late-ripening varieties for pickling: Slava, Moscow late or Gribovskaya. Remove the top greenish leaves and stalk and chop the cabbage on a board or chop it in a wooden trough using a special chopper. In addition to carrots, Antonov apples, cranberries, lingonberries, caraway seeds, anise or dill seeds are often added to cabbage.

By the way, shredded cabbage can be fermented together with small heads of cabbage - their tops need to be cut crosswise and salt poured into the resulting holes. Large heads of cabbage are usually cut into two or four parts, rubbed with salt, placed in a barrel in alternating layers along with chopped cabbage, the contents are compacted, covered with cabbage leaves and then with a gauze napkin and left under pressure. If you believe folk superstitions, cabbage fermented on the fifth or sixth day after the new moon or on “men's” days - Monday, Tuesday, Thursday - turns out to be the juiciest and most aromatic.

8 recipes for dishes with sauerkraut

1. Cabbage soup with sauerkraut.

• For 10 persons:
• sauerkraut - 350 g,
• potatoes - 2 pcs.,
• onion - 1 pc.,
• carrots - 1 pc.,
• tomatoes - 2 pcs.,
• meat broth - 2 l,
• vegetable oil, salt

Peel and chop the onions and carrots. Sauté in vegetable oil. Coarsely chop the tomatoes. Add tomatoes and sauerkraut to the frying. Simmer for 20 minutes. Bring the broth to a boil. Peel the potatoes and cut them. Place in broth. Cook for 10 minutes. Add cabbage and vegetables to the pan. Add salt. Bring to a boil and remove from heat.

2. Pies with sauerkraut and mushrooms.

8 recipes for dishes with sauerkraut 1

For 6 persons:

• sauerkraut - 500 g,
• onion - 1 pc.,
• dried mushrooms - 50 g,
• flour - 500 g,
• fresh yeast - 15 g,
• kefir - 250 ml,
• milk - 0.25 cups,
• eggs - 1 pc.,
• sugar - 1 tbsp. l.,
• butter - 100 g,
• sunflower oil,
• salt - 0.5 tsp.

Boil the mushrooms and chop. Chop the onion and sauté. Add mushrooms and sauerkraut. Simmer until the liquid evaporates. Cool. Sift the flour. Grind the yeast with sugar. Add water (0.25 cups) and a little flour. Remove the dough for 20-30 minutes. Melt the butter. Dissolve salt in 1 tbsp. l. boiling water Mix oil and salt with kefir. Pour the dough and kefir-oil mixture into the sifted flour. Knead the dough. Remove for lifting. Divide the dough into small portions. Roll each into a round cake. Place the filling and seal the edges. Line a baking sheet with paper and grease with sunflower oil. Place the pies. Beat egg yolk with milk. Grease each pie. Bake in the oven for 25 minutes at 190°C.

3. Sauerkraut cabbage rolls.

8 recipes for dishes with sauerkraut 2

For 6 persons:

• sauerkraut - 1 head,
• minced meat - 450 g,
• rice - 1.5 cups,
• onion - 1 pc.,
• carrots - 1 pc.,
• tomato sauce - 50 g,
• vegetable oil - 30 ml,
• salt, ground black pepper

Disassemble the cabbage into sheets. Soak in hot water for 30 minutes. Wash the onions and carrots, peel and chop. Sauté in vegetable oil. Cook rice in salted water for 10-15 minutes. Drain in a colander. Cool vegetables and rice. For the filling, combine minced meat, roast and rice. Salt and pepper. Place the filling on each cabbage leaf and roll it into an envelope. Place the cabbage rolls in a saucepan. Dilute tomato paste in 3 cups of boiling water. Pour sauce over cabbage rolls. Simmer for about an hour over moderate heat.

4. Solyanka with mushrooms.

8 recipes for dishes with sauerkraut 3

For 4 persons:

• sauerkraut - 600 g,
• champignons - 400 g,
• onion - 1 pc.,
• tomato paste - 2 tbsp. l.,
• sugar - 2 tsp,
• lemon juice - 1 tbsp. l.,
• vegetable oil, salt, ground black pepper

Wash the cabbage and squeeze out the brine. Shred. Heat vegetable oil in a frying pan. Place the cabbage in the pan. Pour in water (0.5 cup) and lemon juice. Simmer for 20 minutes on low heat. Salt and pepper. Add sugar and tomato paste. Mix. Simmer for another 10-15 minutes. Wash the champignons, peel and cut into medium pieces. Peel the onion, chop and sauté in vegetable oil. Add mushrooms, fry until done. Combine cabbage with mushrooms. Heat the hodgepodge, stirring, for 5-7 minutes.

5. Stuffed chicken.

8 recipes for dishes with sauerkraut 4

For 10 persons:

• sauerkraut - 300 g,
• chicken - 1 pc.,
• potatoes - 2 pcs.,
• apples - 1 pc.,
• garlic - 3 cloves,
• lemons - 1 pc.,
• vegetable oil,
• salt, ground black pepper

Gut the chicken carcass and rinse. Cut the lemon in half. Rub the chicken with lemon halves, salt and pepper. Leave for an hour. Squeeze the cabbage from the brine. Pass the garlic through a garlic press. Peel the potatoes and apple, cut into cubes, mix with cabbage and garlic. Fill the chicken with stuffing and sew it up. Grease a baking tray with vegetable oil. Place the chicken. Bake in the oven for 2-3 hours at 170°C, periodically basting with the released juice.

6. Dumplings with sauerkraut.

For 4 persons:

• sauerkraut - 500 g,
• onions - 2 pcs.,
• flour - 550 g,
• butter - 100 g,
• olive oil - 4 tbsp. l.,
• salt - 1 tsp.

Sift flour (500 g) onto the table in a heap. Make a small depression in it. Boil water (300 ml). Add salt and butter. Wait for the oil to dissolve and remove from heat. Gently pour into flour. Knead the dough. Roll into a ball, wrap in film. Leave for 40 minutes. Squeeze the cabbage from the brine and chop it. Peel the onion and cut into cubes. Sauté in olive oil. Add cabbage. Stir-fry until the cabbage is browned. Cool the filling. Sprinkle the table with the remaining flour. Roll out the dough thinly. Using a glass or mold, cut out round pieces from it. Place on each filling and seal the edges. Use a fork to create stripes along the edges for decoration. Place the dumplings in boiling water and cook until done. Can be served with fresh herbs.

7. Vitamin bomb salad.

8 recipes for dishes with sauerkraut 5

For 3 persons:

• sauerkraut - 400 g,
• apples - 1 pc.,
• carrots - 1 pc.,
• onion - 1 pc.,
• cranberries - 15 pcs.,
• lemons - 1 pc.,
• olive oil

Wash the cabbage, squeeze out the water and brine. Wash the apple and carrots, peel them and grate them on a fine grater. Peel the onion and chop it. Combine all prepared ingredients and mix. Cut the lemon and squeeze out the juice. Season the salad with olive oil and lemon juice. Add cranberries. Mix.

8. Soup with sauerkraut and mushrooms.

8 recipes for dishes with sauerkraut 6

For 10 persons:

• sauerkraut - 350 g,
• chicken drumsticks - 500 g,
• potatoes - 200 g,
• champignons - 200 g,
• onion - 1 pc.,
• carrots - 1 pc.,
• tomato paste - 20 g,
• vegetable oil, salt

Rinse the chicken drumsticks and place in a saucepan with water (2.5 l). Cook until done. Remove, separate the meat from the bones, chop, return to the broth. Add salt. Wash and peel potatoes, carrots, onions, champignons. Cut the potatoes and onions into cubes, champignons into slices, coarsely grate the carrots. Wash the cabbage, squeeze out the brine, and chop. Place the potatoes in the broth with the chicken and cook for 15 minutes. Fry onions, carrots and mushrooms in vegetable oil. Add tomato paste. Simmer for 3-5 minutes. Place the roast and cabbage in a pan and cook for 10-15 minutes. Remove from heat and let sit for 20 minutes. Can be served with fresh herbs.

In Rus', cabbage was chopped by the whole family, then crushed with salt, mixed with chopped carrots and packed tightly into barrels. The bottom of the barrels was first covered with cabbage leaves, and a slice of rye bread was hidden under them, which accelerated the fermentation process. Then the vegetables were covered with a clean cloth and pressure was placed on it. For a week, the cabbage fermented - it was periodically pierced with long sharp sticks to ensure the release of gases. After this, the barrels were sent for storage in a cold cellar.

Nowadays, housewives often use vinegar or brine to make sauerkraut, which gives the cabbage crunchiness. However, it is the classic recipe that allows you to completely preserve the vitamins and minerals contained in vegetables. To make cabbage healthy and tasty, you should remember a few secrets. If you do not have a wooden barrel, it is better to take enamel containers - galvanized and plastic ones are not suitable for this purpose. Choose a pressure - it can be a clean heavy stone or a jar (bottle) filled with water. Please note that the brine must completely cover the cabbage, otherwise it will quickly spoil. Be sure to skim off any foam that has formed. By the way, you can determine the end of the fermentation process by the decline of the foam and the color of the brine - from cloudy greenish it becomes light. And the cabbage itself acquires an amber hue and a pleasant smell. And remember the optimal storage temperature for sauerkraut - from 0 to -2 ° C. At a lower temperature, the snack will freeze and lose its crispness. To ensure excellent cabbage, choose late-ripening varieties for pickling: Slava, Moscow late or Gribovskaya. Remove the top greenish leaves and stalk and chop the cabbage on a board or chop it in a wooden trough using a special chopper. In addition to carrots, Antonov apples, cranberries, lingonberries, caraway seeds, anise or dill seeds are often added to cabbage.

By the way, shredded cabbage can be fermented together with small heads of cabbage - their tops need to be cut crosswise and salt poured into the resulting holes. Large heads of cabbage are usually cut into two or four parts, rubbed with salt, placed in a barrel in alternating layers along with chopped cabbage, the contents are compacted, covered with cabbage leaves and then with a gauze napkin and left under pressure. According to folk superstitions, cabbage fermented on the fifth or sixth day after the new moon or on “men’s” days—Monday, Tuesday, Thursday—is the most juicy and aromatic.

For 10 persons: sauerkraut - 350 g, potatoes - 2 pcs., onions - 1 pc., carrots - 1 pc., tomatoes - 2 pcs., meat broth - 2 l, vegetable oil, salt

Peel and chop the onions and carrots. Sauté in vegetable oil. Coarsely chop the tomatoes. Add tomatoes and sauerkraut to the frying. Simmer for 20 minutes. Bring the broth to a boil. Peel the potatoes and cut them. Place in broth. Cook for 10 minutes. Add cabbage and vegetables to the pan. Add salt. Bring to a boil and remove from heat.

Calorie content per serving 230 kcal

Cooking time from 60 minutes

7 points

For 6 persons: sauerkraut - 500 g, onion - 1 pc., dried mushrooms - 50 g, flour - 500 g, fresh yeast - 15 g, kefir - 250 ml, milk - 0.25 cups, eggs - 1 pc., sugar - 1 tbsp. l., butter - 100 g, sunflower oil, salt - 0.5 tsp.

Boil the mushrooms and chop. Chop the onion and sauté. Add mushrooms and sauerkraut. Simmer until the liquid evaporates. Cool. Sift the flour. Grind the yeast with sugar. Add water (0.25 cups) and a little flour. Remove the dough for 20-30 minutes. Melt the butter. Dissolve salt in 1 tbsp. l. boiling water Mix oil and salt with kefir. Pour the dough and kefir-oil mixture into the sifted flour. Knead the dough. Remove for lifting. Divide the dough into small portions. Roll each into a round cake. Place the filling and seal the edges. Line a baking sheet with paper and grease with sunflower oil. Place the pies. Beat egg yolk with milk. Grease each pie. Bake in the oven for 25 minutes at 190°C.

Calorie content per serving 380 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 10 points

For 6 persons: sauerkraut - 1 head, minced meat - 450 g, rice - 1.5 cups, onion - 1 pc., carrots - 1 pc., tomato sauce - 50 g, vegetable oil - 30 ml, salt, ground black pepper

Disassemble the cabbage into sheets. Soak in hot water for 30 minutes. Wash the onions and carrots, peel and chop. Sauté in vegetable oil. Cook rice in salted water for 10-15 minutes. Drain in a colander. Cool vegetables and rice. For the filling, combine minced meat, roast and rice. Salt and pepper. Place the filling on each cabbage leaf and roll it into an envelope. Place the cabbage rolls in a saucepan. Dilute tomato paste in 3 cups of boiling water. Pour sauce over cabbage rolls. Simmer for about an hour over moderate heat.

Calorie content per serving 365 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 8 points

For 4 persons: sauerkraut - 600 g, champignons - 400 g, onion - 1 pc., tomato paste - 2 tbsp. l., sugar - 2 tsp., lemon juice - 1 tbsp. l., vegetable oil, salt, ground black pepper

Wash the cabbage and squeeze out the brine. Shred. Heat vegetable oil in a frying pan. Place the cabbage in the pan. Pour in water (0.5 cup) and lemon juice. Simmer for 20 minutes on low heat. Salt and pepper. Add sugar and tomato paste. Mix. Simmer for another 10-15 minutes. Wash the champignons, peel and cut into medium pieces. Peel the onion, chop and sauté in vegetable oil. Add mushrooms, fry until done. Combine cabbage with mushrooms. Heat the hodgepodge, stirring, for 5-7 minutes.

Calorie content per serving 335 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 10 persons: sauerkraut - 300 g, chicken - 1 pc., potatoes - 2 pcs., apples - 1 pc., garlic - 3 cloves, lemons - 1 pc., vegetable oil, salt, ground black pepper

Gut the chicken carcass and rinse. Cut the lemon in half. Rub the chicken with lemon halves, salt and pepper. Leave for an hour. Squeeze the cabbage from the brine. Pass the garlic through a garlic press. Peel the potatoes and apple, cut into cubes, mix with cabbage and garlic. Fill the chicken with stuffing and sew it up. Grease a baking tray with vegetable oil. Place the chicken. Bake in the oven for 2-3 hours at 170°C, periodically basting with the released juice.

Calorie content per serving 295 kcal

Cooking time from 3 hours

Difficulty level on a 10-point scale 9 points

For 4 persons: sauerkraut - 500 g, onion - 2 pcs., flour - 550 g, butter - 100 g, olive oil - 4 tbsp. l., salt - 1 tsp.

Sift flour (500 g) onto the table in a heap. Make a small depression in it. Boil water (300 ml). Add salt and butter. Wait for the oil to dissolve and remove from heat. Gently pour into flour. Knead the dough. Roll into a ball, wrap in film. Leave for 40 minutes. Squeeze the cabbage from the brine and chop it. Peel the onion and cut into cubes. Sauté in olive oil. Add cabbage. Stir-fry until the cabbage is browned. Cool the filling. Sprinkle the table with the remaining flour. Roll out the dough thinly. Using a glass or mold, cut out round pieces from it. Place on each filling and seal the edges. Use a fork to create stripes along the edges for decoration. Place the dumplings in boiling water and cook until done. Can be served with fresh herbs.

Calorie content per serving 360 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 9 points

For 3 persons: sauerkraut - 400 g, apples - 1 pc., carrots - 1 pc., onions - 1 pc., cranberries - 15 pcs., lemons - 1 pc., olive oil

Wash the cabbage, squeeze out the water and brine. Wash the apple and carrots, peel them and grate them on a fine grater. Peel the onion and chop it. Combine all prepared ingredients and mix. Cut the lemon and squeeze out the juice. Season the salad with olive oil and lemon juice. Add cranberries. Mix.

Calorie content per serving 145 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 5 points

For 10 persons: sauerkraut - 350 g, chicken drumsticks - 500 g, potatoes - 200 g, champignons - 200 g, onions - 1 pc., carrots - 1 pc., tomato paste - 20 g, vegetable oil, salt

Rinse the chicken drumsticks and place in a saucepan with water (2.5 l). Cook until done. Remove, separate the meat from the bones, chop, return to the broth. Add salt. Wash and peel potatoes, carrots, onions, champignons. Cut the potatoes and onions into cubes, champignons into slices, and coarsely grate the carrots. Wash the cabbage, squeeze out the brine, and chop. Place the potatoes in the broth with the chicken and cook for 15 minutes. Fry onions, carrots and mushrooms in vegetable oil. Add tomato paste. Simmer for 3-5 minutes. Place the roast and cabbage in a pan and cook for 10-15 minutes. Remove from heat and let sit for 20 minutes. Can be served with fresh herbs.

Calorie content per serving 265 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

Sauerkraut is a national dish in many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a great many recipes for dishes made from it!

In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.

Sauerkraut cabbage soup

Ingredients:

Meat, 500 g
Sauerkraut, 500 g
Carrot, 1 pc.
Onions, 1-2 pcs.
Tomato paste, 1-2 tbsp.
Potatoes, 3 pcs.
Pepper, to taste
Vegetable oil for frying

Preparation:

1. Wash the meat and add cold water. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and it will take about 2 hours. Don't forget to descale before boiling.

2. Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry together in vegetable oil.

3. Squeeze the juice from the sauerkraut and simmer. To do this, put it in a deep bowl and add one glass of water, add a little oil and simmer for half an hour over medium heat. If the cabbage is very sour, then it should be rinsed with cold water and squeezed.

4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onions and carrots, tomato paste and cook until tender. You need to salt cabbage soup from sauerkraut after the cabbage is cooked, otherwise you can over-salt it.

5. Serve the finished cabbage soup with sour cream and finely chopped herbs.

Bon appetit!

Quick sauerkraut pancakes

Ingredients:

Sauerkraut, 0.5 l
Flour, 1.5 cup
Sugar, 1 tbsp. l.
Egg, 1 pc.
Soda, 1 tsp.

Preparation:

1. Squeeze the cabbage and chop finely (but do not grind it in a blender).
2. Add the remaining ingredients.
3. Mix well.
4. With wet hands, form pancakes and fry over low heat until golden brown, about 30 minutes.

The taste will surprise you, bon appetit!

Unusual sauerkraut casserole

Ingredients:

Sauerkraut (with brine), 2 cups
Egg, 2 pcs.
Bell pepper, 1 pc.
Sugar, 2 tbsp. l.
Flour, ½ cup
Baking powder, 10 g
Butter, 100 g
Greens, to taste

Preparation:

1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Chop butter, sugar, herbs, cut pepper into cubes.
3. Add flour and mix well.
4. Grease the mold with oil, sprinkle with flour or semolina.
5. Place the resulting mass in a mold and place in an oven preheated to 180C for 35 minutes.

Delicious both hot and cold. Bon appetit!

Goulash with sauerkraut

Ingredients:

Meat (pulp, cut into pieces), 500 g
Onion (large), 1 pc.
Spices (salt, pepper), to taste
Tomato juice, 0.5 l
Juniper (berries), 4-5 pcs.
Sweet paprika (ground), 1.5-2 tbsp. l.
Bay leaf, 2 pcs.
Potatoes, 500-600 g
White cabbage (sauerkraut), 500 g
Vegetable oil, 2 tbsp. l.
Black pepper (peas)

Sauerkraut is a national dish in many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a great many recipes for dishes made from it! In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.

Sauerkraut cabbage soup

Source: pusiter.com

Ingredients:

• Meat, 500 g
• Sauerkraut, 500 g
• Carrot, 1 pc.
• Onions, 1-2 pcs.
• Tomato paste, 1-2 tbsp.
• Potatoes, 3 pcs.
• Pepper, to taste
• Vegetable oil for frying

Preparation:

1. Wash the meat and add cold water. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and it will take about 2 hours. Don't forget to descale before boiling.

2. Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry together in vegetable oil.

3. Squeeze the juice from the sauerkraut and simmer. To do this, put it in a deep bowl and add one glass of water, add a little oil and simmer for half an hour over medium heat. If the cabbage is very sour, then it should be rinsed with cold water and squeezed.

4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onions and carrots, tomato paste and cook until tender. You need to salt cabbage soup from sauerkraut after the cabbage is cooked, otherwise you can over-salt it.

5. Serve the finished cabbage soup with sour cream and finely chopped herbs.

Bon appetit!

Quick sauerkraut pancakes

Source: polzavred.ru

Ingredients:

• Sauerkraut, 0.5 l
• Flour, 1.5 cup
• Sugar, 1 tbsp. l.
• Egg, 1 pc.
• Soda, 1 tsp.

Preparation:

1. Squeeze the cabbage and chop finely (but do not grind it in a blender).
2. Add the remaining ingredients.
3. Mix well.
4. With wet hands, form pancakes and fry over low heat until golden brown, about 30 minutes.

The taste will surprise you, bon appetit!

Unusual sauerkraut casserole

Source: cooksa.ru

Ingredients:

• Sauerkraut (with brine), 2 cups
• Egg, 2 pcs.
• Bell pepper, 1 pc.
• Sugar, 2 tbsp. l.
• Flour, ½ cup
• Baking powder, 10 g
• Butter, 100 g
• Greens, to taste

Preparation:

1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Chop butter, sugar, herbs, cut pepper into cubes.
3. Add flour and mix well.
4. Grease the mold with oil, sprinkle with flour or semolina.
5. Place the resulting mass in a mold and place in an oven preheated to 180C for 35 minutes.

Delicious both hot and cold. Bon appetit!