Sauerkraut solyanka is one of the simplest and at the same time delicious dishes. Time to prepare such a dish is not worth saving, then the result will please you. The more different smoked meats are present in the hodgepodge, the tastier it will turn out. A great option would be if you cook it not on water, but on a rich broth of meat from the brisket.
Sauerkraut solyanka in a slow cookerFor cooking, we need:
- a kilogram of fresh cabbage;
- 8 to 9 sausages;
- two carrots;
- six potatoes;
- two onions;
- oil, seasoning, bay leaf, herbs and salt.
Sauerkraut solyanka: recipe
First, we wash the cabbage twice, if it is very acidic, then the water must be used hot. Then finely chop the onion, fry it in a slow cooker until golden brown in the “Baking” mode, add the carrots cut into small cubes and simmer for another five minutes.
We clean and cut the potatoes into small cubes, add it to the vegetables. Then add sauerkraut to the same place. Mix everything well and put the simmer in the "Extinguishing" mode for about 1.5 hours.
Half an hour before the dish is ready, add sausages, previously fried and cut into circles. If you prefer any other meat products, then you can use them (sausages, brisket, pork sausages, sausages, etc.). Serve the finished dish with herbs.
Sauerkraut solyanka is ready! Enjoy your meal!
Sauerkraut solyanka. Recipe number 2
Ingredients:
- pork ham, smoked meat - 200 g each;
- three pickles;
- two tomatoes;
- 300 g sauerkraut;
- one onion;
- capers;
- tomato paste, salt, oil, pepper.
Sauerkraut solyanka: recipe
Cut the cucumbers into small pieces. We cut all the smoked meats into thin strips, and the tomatoes into small cubes. Chop the onion.
Boil pork until half cooked, take out the meat. When the meat has cooled, cut it into small pieces. Fry the pork in sunflower oil with onion until golden brown, then put them back into the broth.
As soon as the water boils, add sauerkraut, cucumbers and smoked meats. Cook the hodgepodge until the cabbage is soft. At the end, add capers, tomatoes, peppers, tomato paste and salt.
Sauerkraut solyanka is ready! Enjoy your meal!
Sour cabbage solyanka with meat and mushroomsIngredients:
- 1.5 kg of sauerkraut;
- four onions;
- six mushrooms (champignons);
- fried pork (can be replaced with ham) - about half a kilo;
- sausage, game - 100 gr.;
- flour, butter, salt, bay leaf, pepper.
Cooking
First, boil the mushrooms until cooked. Then we wash the cabbage three times in cold water and squeeze. Finely chop the onion and fry it with three tablespoons of sunflower oil, then add the cabbage to it, fry it, gradually adding mushroom broth.
When the cabbage becomes soft, you need to add to it the fried ham, sausage and game. Season with salt and pepper, add bay leaf. Stew for thirty minutes, then fry one spoonful of flour and add it to the cabbage, mix well and simmer for about ten minutes. Put the hodgepodge in a saucepan and cook in the oven for another half hour, until it is slightly browned. Sauerkraut hodgepodge served with sour cream.
Enjoy your meal!