In the summer, many housewives collect recipes for sauerkraut dishes, because on the eve of a new harvest of vegetables, it is necessary to get rid of old preparations. A sour snack rich in vitamin C is good in itself and as an addition to a side dish, but you can also prepare delicious dishes from it - for example, refreshing cabbage soup and juicy filling for pies.
Sauerkraut cabbage soup
Cook broth from 0.5 kg of meat. Put sauerkraut (also 0.5 kg) into a colander and rinse in cool running water, then squeeze out with a spoon to drain the excess liquid. Now the cabbage soup will not be too sour. The main ingredient in the first course must be stewed to soften the vegetable. To do this, put the cabbage in a deep cast-iron saucepan, add 50 g of butter and broth (the liquid should cover the contents of the container) and simmer under the lid for 1 hour with occasional stirring.
In a separate skillet, fry the head of onion and one grated carrot, cut into thin half rings, in a tablespoon of tomato paste. Put the sautéed vegetables, stewed sauerkraut in the broth and cook the cabbage soup until all the ingredients are fully cooked.
Prepare the dressing for the dish: pour a tablespoon of wheat flour into a clean and dry cast-iron frying pan and, stirring, fry until it turns yellow. After that, dilute with warm boiled water or broth, making sure that there are no lumps, and boil for 5 minutes. 7-10 minutes before removing the pan from the heat, salt and pepper the cabbage soup to taste and pour in the flour dressing in a thin stream.
Pies with sauerkraut
An excellent filling for fried pies is sauerkraut, the recipes for such dishes are quite simple to perform. First, fry the chopped onion (one head) in 4 tablespoons of sunflower oil until clear. Add 0.5 kg of cabbage, previously washed and squeezed, and 25 g of tomato paste. Simmer the filling, covered, until soft, stirring occasionally. Cool it before filling the pies.
Pour a glass of warm milk into a bowl, add a tablespoon of granulated sugar, a pinch of table salt, and a 7-gram bag of fast-acting yeast. Mix everything thoroughly, then add 2 tablespoons of sifted wheat flour to the dough and place the container in a warm place for 15 minutes. Pour another 450 g of flour into the dough in small portions, add 4 tablespoons of vegetable oil at the end.
Knead the pie dough (it shouldn't stick to your hands), cover with a cotton napkin and keep warm for an hour. Roll out, make tortillas and place the cooled filling on top of them. Form sauerkraut pies, carefully pinching the edges of the blanks, then fry in vegetable oil on both sides until golden brown.
