Solyanka from sauerkraut is one of thethe simplest and at the same time delicious dishes. Time to prepare this dish is not worth saving, then the result will please you. The more different smoked products are present in the solyanka, the more delicious it will turn out. An excellent option would be if it is not cooked on the water, but on the rich meat broth from the brisket.
For the preparation we need:
- a kilogram of fresh cabbage;
- 8 - 9 sausages;
- two carrots;
- six potatoes;
- two onions;
- oil, seasoning, bay leaf, greens and salt.
Solyanka from sauerkraut: recipe
To begin with, we wash the cabbage twice, if itvery acid, then the water must be used hot. Then finely chop the onions, fry it in the multivark until golden brown in the "Baking" mode, add the carrots cut into small cubes and stew for about five minutes.
We clean and cut into small cubes potatoes, add it to vegetables. Then we add there sauerkraut. We mix everything well and put it in the "Quenching" mode for about 1.5 hours.
Half an hour before the meal is ready, we add sausages,pre-fried and cut into slices. If you prefer any other meat products, then you can use them (sausages, brisket, shpikachki, sausage, etc.). Ready to serve with greenery.
Solyanka from sauerkraut. Recipe No. 2
Ingredients:
- pork ham, meat smoked meat - 200 g;
- three salted cucumber;
- two tomatoes;
- 300 g of sauerkraut;
- one onion;
- capers;
- tomato paste, salt, oil, pepper.
Solyanka from sauerkraut: recipe
Cut cucumbers into small pieces. We cut all smoked meat with thin straws, and tomatoes - small cubes. Chop onion.
Pork boil until half cooked, take outmeat. When the meat has cooled down, cut it into small pieces. Pieces of pork are fried in sunflower oil with onions to a ruddy crust, then put them back into the broth.
As soon as the water boils, add sauerkraut, cucumbers and smoked meat. Cook the hodgepodge until the moment when the cabbage becomes soft. In the end, add capers, tomatoes, peppers, tomato paste and salt.
Solyanka from sauerkraut is ready! Bon Appetit!
Ingredients:
- 1.5 kg of sauerkraut;
- four onions;
- six mushrooms (champignons);
- roast pork (can be replaced with ham) - about half a kilo;
- sausage, game - 100 gr .;
- flour, butter, salt, bay leaf, pepper.
Preparation
First, cook until ready mushrooms.Then rinse the cabbage three times in cold water and squeeze. Finely chop the onion and fry it with three tablespoons of sunflower oil, then add cabbage to it, fry it, gradually pouring mushroom broth.
When the cabbage becomes soft, you need to add to itfried ham, sausage and game. Season all with salt and pepper, add bay leaf. Extinguish for thirty minutes, then fry one spoonful of flour and add it to the cabbage, mix well and stew for about ten minutes. We put the hodgepodge in the saucepan and cook it in the oven for another half an hour, until it is lightly browned. To the table, halophyte from sauerkraut is served with sour cream.
Bon Appetit!
