Braised sauerkraut is a traditional German garnish. The dish is quite easy to prepare and perfectly suits even in the post. The only drawback is an unpleasant sour smell when extinguishing, but this is just a temporary phenomenon. Let's find out with you how to cook stewed sauerkraut.
Stewed sauerkraut with sausages
Ingredients:
- chicken fillet - 1 piece;
- sauerkraut - 550 g;
- sausage milk - 200 g;
- bulb - 1 piece;
- garlic - 2 cloves;
- ketchup spicy - to taste;
- vegetable oil;
- spice.
Preparation
We take sauerkraut, drain the liquid from it, put it into a frying pan and simmer with garlic on the weakest fire for 20-30 minutes. In another bowl, we pass on the oil pre-cleaned and finely chopped onions. When it slightly darkens, sprinkle it with spices and mix thoroughly. After that, spread the chopped chicken fillets, close the lid and fry. In cabbage squeeze out the ketchup to taste, pour a small amount of water and tushim for a few more minutes. Then put the cabbage and meat in a clean deep saucepan, salt to taste, stir and cook for another 20 minutes. At the very end we throw the chopped sausages and after only a few minutes our tasty stew sauerkraut is ready.
Braised sauerkraut with potatoes
Ingredients:
- potatoes - 500 g;
- sauerkraut - 550 g;
- water boiled - 50 ml;
- vegetable oil - 30 ml;
- bulb - 1 piece;
- spice.
Preparation
So, first take the potatoes, clean it and boil it whole. We process the bulb, cut it in half and shred each half. On the plate put the pot, pour oil and pass the onion for 3 minutes, until soft. After that, we spread the sauerkraut, pour in the water and press it under the lid for about 15 minutes. Then we throw the potatoes and cook for another 20 minutes. At the end, we pour salt, pepper to taste and serve a ready dish with sour cream or fresh herbs.
Braised sauerkraut in German
Ingredients:
- water boiled - 0.5 st .;
- butter -100 g;
- bulb - 2 pieces;
- cabbage salted - 1 kg;
- cumin - to taste.
Preparation
We process the bulb, shred the semirings and pass it in a frying pan. Then add the sauerkraut and pour half a glass of ordinary boiled water. Cover the dishes on top with a lid and simmer the vegetables for about 40 minutes, stirring. After about half an hour, add a pinch of cumin. Salt this dish is not required, but season with pepper to taste you can. In order to determine the readiness of the dish, try it: if the cabbage is hard and crunches, then let it be extinguished, and if it is tender and soft it means ready. We serve ready stewed sauerkraut not only in hot form, but also as a cold garnish.
Braised sauerkraut with chicken fillet
Ingredients:
- chicken fillet - 500 g;
- sauerkraut - 700 g;
- tomato paste - 4 tbsp. spoons;
- bulb - 1 piece;
- garlic - 2 cloves;
- spice;
- vegetable oil.
Preparation
We clean the bulb, we shred a little, and cut the chicken fillets. Throw these ingredients in a saucepan, stir and fry for about 10-15 minutes in vegetable oil. Then add a little tomato paste, dilute all with boiling water and bring to a boil. Then we spread sauerkraut, but if it is sour, wash it under cold water. Stir cabbage with chicken, pepper, if necessary and podsalivaem. Stew everything to its full readiness for about 40 minutes. A few minutes before the end we throw garlic, cleaning it and squeezing it out in advance through the press.