Winter is the time for sauerkraut. It perfectly complements the diet, contains many vitamins, macronutrients, organic acids and probiotics, and can even replace fresh vegetables. So what to cook from such a healthy ingredient?
Sour cabbage soup with chicken giblets
In winter, you want a warm and rich soup. For cabbage soup you will need: 400 g of chicken hearts (or stomachs, previously washed and peeled), 350 g of sauerkraut, one onion, 20 g of butter, 4 medium potatoes, salt, pepper, dill, 1.5-2 liters of water. Cooking cabbage soup will take about 1, 5 hours.
Fill the hearts with water and let them boil. Cook over low heat until tender. We get rid of the foam. Chop the onion and fry in oil. It is better to boil the potatoes separately, because if you boil them together with the cabbage, they will be hard. Add cabbage and roast to the hearts (stomachs), salt and pepper to taste. Leave on fire for 15 minutes. Put the potatoes on plates (you can knead them if you wish), fill them with soup and sprinkle with chopped dill.
Sauerkraut fritters
Ingredients for 4 servings: 250-300 g cabbage, egg, 1 teaspoon sugar, a little vegetable oil, 1/3 teaspoon baking soda, 1 tbsp. a spoonful of sour cream, 5-6 tbsp. tablespoons of flour.
Squeeze the cabbage from the brine and chop finely with a knife. Season with sugar, add egg, soda, sour cream and flour. Mix well. Pour oil into a frying pan and heat. Fry the pancakes on both sides until golden brown. The dish is prepared quickly, no more than 30-40 minutes. Served with sour cream.
Fortified salad
You will need: 350-400 g of sauerkraut, 150-200 g of salted mushrooms, 400 g of canned red beans, half an onion, some green onions, sunflower oil.
Preparation: finely chop half of the onion and mix with chopped mushrooms. Add the beans. Mix with cabbage. Add oil, mix, sprinkle with chopped green onions. It will take 20 minutes to cook, but let the salad sit a little.
Sauerkraut stuffed cabbage
For this dish you will need a head of sauerkraut, as well as 350-400 g of any minced meat, half an onion, 1 carrot, salt, pepper, vegetable oil, 2-3 tbsp. spoons of rice, bay leaf, a little tomato paste, 50-70 g of bacon or brisket.
Mix the minced meat with fried onions and carrots, a little boiled rice. Season with salt and pepper. Remove the leaves from the head of cabbage, fill with the resulting mixture. We wrap it in an envelope like ordinary stuffed cabbage rolls. Pour oil into a deep frying pan or cauldron, put the remnants of chopped sauerkraut and bacon (brisket), bay leaves and cabbage rolls. Fill with hot water mixed with tomato paste and simmer over low heat until tender. Sometimes, stewing can take up to three hours, it all depends on the cabbage. But the result is worth it.
