Solyanka from sauerkraut

More often, the word "solyanka" means a hot first dish with amazingly rich taste, the presence of salted or pickled vegetables, an abundance of meat products cooked on broth. But there is also such a hodgepodge that refers to the second dishes and is a kind of ragout of vegetables, the obligatory components of which are salted cucumbers and sauerkraut, with the addition of fish or meat products. Let's consider with you today some options for preparing a saltwort, and you choose for yourself the most suitable.

Recipe for saltwort with sauerkraut

Ingredients:

Preparation

To prepare the saltwort sauerkraut is washed, put in a saucepan, add a tablespoon oil, pour in the meat broth, cover with a lid and stew for 40 minutes. Separately, we spread the chopped onion, add the tomato puree, vinegar, pour the sugar, salt, throw the laurel leaf, pepper and fry for about 10 minutes. Then shift the roast in a saucepan and, when the cabbage is ready, add the oil and boil it.

Meat products cut into small slices, lightly fry, add sliced ​​cucumbers, capers, pour in a little broth, cover with a lid and stew for several minutes. Now lay out the cooked meat with garnish, pour broth, sprinkle with breadcrumbs, heat for about 10 minutes and remove from the plate. When serving on the table, we decorate the hodgepodge with green twigs, olives or cowberry.

Fish soup with sauerkraut

Ingredients:

Preparation

Onions, potatoes and carrots are cleaned, cut into cubes and fried separately in a frying pan in vegetable oil. On another scovro, stew sauerkraut, spread the seeds of dill and throw a little sugar. When frying vegetables slightly add salt. Sea fish are thawed, cut into pieces and spread evenly on the potatoes. Salt, pepper, sprinkle with coriander. Top spread sauerkraut, then cover everything with a layer of fried onions and finish the dish with a ruddy carrot. Fill all this with cream, cover with a lid and simmer hodgepodge over low heat for 20 minutes.

Solyanka from sauerkraut with sausage

Ingredients:

Preparation

We clear the onion from the husks and finely shred. Carrots are cleaned, washed, dried and rubbed on a small griddle. In a deep frying pan, we warm up the sunflower oil, lay out the vegetables and fry 3 minutes until golden brown. This time, cut the sausages, add to onions and carrots and fry a little.

Kvasshenuyu cabbage spread on a colander, rinse under running water and add to the frying pan. When the cabbage warms up, add a little hot water, cover it with a lid and lightly pat. After 10 minutes, add tomato paste to the dish, pour in the vinegar and sugar, carefully mix the contents and cook under the lid. As soon as all the liquid has evaporated from the frying pan, remove the dish from the fire and spread it over the plates.