Stewed sauerkraut is one of the national dishes of the Baltic nations and Germany. The remaining recipes are also tasty, but it is these options that have a unique taste. Consider a few different recipes. Everyone should cook to understand the taste differences.
· Latvian stewed sauerkraut. A large amount of carrots is very important for this recipe. We prepare a kilogram of sauerkraut, six hundred grams of carrots, four onions, chicken or pork fat, salt and caraway seeds. Peel the carrots and grind on a fine grater. We clean the onion and cut into thin strips. Melt the fat in a pan and fry the onions. Add carrots and simmer under the lid for 10-15 minutes. Add cabbage, fill with water and simmer. Thirty minutes later, add two teaspoons of caraway seeds and bring to readiness. Salt to taste. If you want to get a lean option, then instead of fat you need to take any vegetable oil.
· Braised sauerkraut with beer. For this recipe, we need two kilograms of sauerkraut, three hundred and fifty grams of light beer, five hundred grams of various smoked meats (leftovers after the festive table are perfect), salt. The most delicious option is obtained when cooking in the oven. A cauldron or a cast-iron is filled with sauerkraut, poured with beer, a little salt and put in the oven. Cook at a temperature of two hundred degrees for two hours. We cut various smoked meats and we fall asleep in a cauldron at that moment when liquid will not be visible. Put in the oven for another half hour. Salt to taste. Stewed sauerkraut, the recipe of which you see, is excellent for an after-holiday meal, as it facilitates a hangover and allows you to use all the small remains of chopped sausage and meat.
· German stewed sauerkraut. A very simple and, at the same time, original recipe. For him, we prepare one kilogram of sauerkraut, one hundred grams of onions, fifty grams of fat, fifty grams of juniper berries, two hundred grams of apple juice or white wine, one apple and one hundred grams of plums. Do not wash sauerkraut. We put seven hundred grams in the pan, and put off three hundred. We clean the onion and cut into squares. Cut apples and plums into strips. Heat fat, put cabbage, apples, plums and juniper berries, fry a little and pour juice or wine. Stew until tender, then mix with the remaining sauerkraut and serve.
Stewed sauerkraut with red beans. We prepare four hundred grams of sauerkraut, three hundred grams of beans, a glass of tomato juice, two onions, a little vegetable oil, two glasses of water, salt, pepper, green onion. If we cook from dried beans, then it will be necessary to wet it in advance until complete swelling. This is best done at night. Then boil the beans until tender, insist for about twenty minutes, and drain the water. We clean the onion, cut and fry in oil. Squeeze the cabbage from the brine and add to the onion. Pour tomato juice into a saucepan and simmer until tender. Ready cabbage is mixed with beans, salt, pepper and bring to a boil, then removed from the stove. We spread the finished dish on plates and sprinkle with chopped onions.
· Braised sauerkraut with wild mushrooms. For this recipe you will need a kilogram of cabbage, one hundred grams of mushrooms, one hundred grams of onions, fifty grams of ghee and flour, two hundred grams of sour cream, fresh parsley. Boil the mushrooms in water until cooked and cut into strips. In the mushroom broth, add sauerkraut and simmer until tender. Peel and chop the onion. Fry mushroom straws and chopped onion in hot oil. Add flour to the frying, and after five minutes sour cream, pepper and salt. Combine the stewed cabbage with sour cream mushroom sauce and mix well. Stew for fifteen minutes. We spread cabbage on plates and sprinkle with chopped parsley.