Solyanka from sauerkraut

Solyanka from sauerkraut

It has long been clear that solyanka can be not only an appetizing soup, but also a good second course. It all depends on how you prepare this dish.

Solyanka made from sauerkraut for 2nd is a beautiful dish that everyone in your household will certainly enjoy. Prepare this dish more often, because sauerkraut is a miracle source of essential substances that any person needs! Despite the fact that the use of sauerkraut is contraindicated for people with diseases of the gastrointestinal tract, this hodgepodge can be eaten by everyone! After all, heat-treated cabbage no longer contains a huge amount of acids, but at the same time retains valuable dietary fiber.

So, let’s prepare the most delicious, fragrant and very healthy hodgepodge with sauerkraut for lunch!

To prepare hodgepodge from sauerkraut, you will need:

sauerkraut – 400-500 g
onion – 1 pc.
carrots – 1 pc.
sausages – 250-300 g
tomato paste – 2 tbsp.
l. sugar – 1-2 tsp.
vinegar (9%) – 2 tbsp.
l. sunflower oil

How to make solyanka from sauerkraut:

1. Peel the onions and chop finely.
2. Peel the carrots, wash them, dry them and grate them on a small grater.
3. Heat sunflower oil in a deep frying pan with a thick bottom or a saucepan.
4. Place the onion in the pan and fry for 3-4 minutes, then add the carrots and cook for another 5 minutes.
5. While the vegetables are frying, cut the sausages into small cubes.
Add to the onions and carrots and fry slightly. 6. Place the sauerkraut in a colander or sieve (the juice should drain completely!), wash under running water and place in a frying pan.
7. When the cabbage is perfectly warm, add a small amount of hot water to the frying pan, cover with a lid and simmer slightly.
8. After 7-10 minutes, add tomato paste, sugar and vinegar to the dish, carefully mix the contents of the pan and continue to simmer under the lid.
9. Once all the liquid has evaporated from the pan, the dish can be removed from the heat.

To make solyanka with sauerkraut, you can use sausages or sausages, boiled or smoked sausage, and ham.

Solyanka with pork ribs turns out to be very tasty.
To do this, the ribs should be cut into portions, washed well under running water and dried. Then heat the sunflower oil in a frying pan, fry the ribs until half cooked and place in a frying pan with fried onions and carrots, cover with a layer of cabbage and cook further in the same way as indicated in this recipe. By the way, this dish can also be perfectly prepared in the oven, using a baking sheet with high sides or a special baking dish. You can also add mushrooms to the hodgepodge with sauerkraut. For example, if you use snow-white mushrooms for production, you need to wash them first and soak them in cool water. And later, before cooking, pour the mushroom infusion into a separate container and use it for stewing, gradually adding the fragrant liquid into the frying pan. Well, cut the mushrooms into pieces and cook with all the other ingredients.

Solyanka made from sauerkraut is served hot as a second course. The food should be placed on portioned plates and sprinkled with a huge amount of finely chopped herbs.

Solyanka from sauerkraut - 8 delicious recipes

Solyanka is a very common second course option. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Tomato paste, mustard, sour cream or mayonnaise are used as a sauce for this dish. Below are more common recipes for sauerkraut solyanka.

Traditional recipe for sauerkraut solyanka

In the traditional version, solyanka is made with meat. Both pork and beef are suitable for these purposes.

During the work process it will be useful:

• sauerkraut;
• pork or beef;
• onion;
• tomato paste;
• salt and seasonings.

So, let’s prepare a traditional hodgepodge with meat:

1. Wash and cut the meat, place it in a frying pan, season with salt and spices, and fry until a crust forms.
2. Squeeze sauerkraut from juice. If it is very sour, wash it in a colander and then add it to the meat.
3. Chop the onion into half rings, place in a frying pan and continue frying.
4. Season the hodgepodge with tomato paste, add a little water as needed and simmer until the liquid evaporates.

Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.

With added mushrooms

If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.

During the cooking process you will need:

• 500 g sauerkraut;
• 2 onions;
• 3 – 4 carrots;
• 400 g mushrooms;
• salt and seasonings;
• sour cream or cream.

Manufacturing procedure:

1. Peel the mushrooms, onions and carrots, chop and fry, adding salt and seasonings.
2. Drain the brine from the sauerkraut, add it to the pan and continue cooking.
3. A couple of minutes before removing the dish from the heat, add cream or sour cream diluted with water and simmer the dish for some time.

Advice. To make the taste of hodgepodge the most spicy and catchy, it is better to use canned wild mushrooms and hot seasonings.

Cooking with pork and mustard

Solyanka with pork will turn out spicy and special if you season it with mayonnaise-mustard sauce.

To create such a dish, you will need the following ingredients:

• sauerkraut;
• pork;
• onion;
• garlic cloves;
• reddish bell pepper;
• salt and spices;
• mayonnaise and mustard in equal proportions;
• greenery.

Work process:

1. Cut the pork into cubes or strips, season with salt and spices and send to fry.
2. Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put the vegetable tenderloin in the pan and continue cooking.
3. Strain the sauerkraut from the brine, add to the dish and fry until soft.
4. Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer under the lid for a couple of minutes.

The finished hodgepodge is laid out on plates, sprinkled with herbs and placed on the table.

Delicious option with sausages

Solyanka made from sauerkraut with sausages is a fairly economical and widespread option for making this dish.

For work you will need:

• sauerkraut;
• any sausages;
• onion;
• bell pepper;
• carrot;
• freshest tomatoes;
• salt and seasonings.

Sequence of work:

1. Place sauerkraut, grated carrots, chopped onion and bell pepper chopped into half rings into a deep frying pan. Start frying by sprinkling with salt and spices.
2. Cut the sausages into circles or semicircular slices and add them to the vegetables when they soften and release the juice.
3. Cut the tomatoes into cubes, add to the rest of the ingredients, close the container with a lid and simmer the dish on the fire until cooked.

Attention! The tomatoes should be cooked well. Otherwise, the hodgepodge can quickly “ferment” and become unfit for consumption.

Recipe with potatoes

Potatoes can rightfully be called one of the most popular vegetables in Russia. It is added to both the first and second courses, and naturally, there is the option of making hodgepodge with this root vegetable.

For the dish you will need:

• sauerkraut;
• meat or poultry fillet;
• carrot;
• onion;
• garlic;
• several potato tubers;
• tomato paste;
• broth or boiled water;
• salt and spices;
• greenery.

Sequence of work:

1. Cut the meat, chop the onions, carrots and garlic. Add salt and seasonings and fry.
2. Peel the potatoes, cut into large pieces and add to the meat, then cook until a crust forms.
3. Add sauerkraut to the other ingredients and keep everything on the fire for some more time. After this, pour the dish with tomato paste diluted in broth or boiled water and simmer until the potatoes become soft.
4. A couple of minutes before removing the container from the burner, sprinkle the dish with chopped herbs and stir.

Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.

From sauerkraut and fresh cabbage

If there is not enough sauerkraut to make solyanka, you can add fresh cabbage to it. With all this, it is permissible to use both white and red cabbage options.

For the dish you will need:

• sauerkraut and fresh cabbage in equal amounts;
• meat or sausages;
• onion;
• garlic;
• carrot;
• sweet and hot peppers;
• fat sour cream;
• salt and suitable seasonings.

Work process:

1. Fry the meat with onions, garlic, carrots and chopped pepper. If sausages are used for cooking, they are added after frying the cabbage.
2. Place assorted cabbage strips into a frying pan and fry until done.
3. Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.

Some housewives prefer to add green peas to this dish, using the freshest, frozen or canned product.

Solyanka from sauerkraut in a slow cooker

Various household appliances greatly simplify the life of a housewife and allow you to prepare ordinary dishes without spending a lot of time and effort. Let's look at the recipe in a slow cooker for our already simple dish.

For work you will need:

• chicken fillet;
• sauerkraut;
• onion;
• garlic;
• carrot;
• large juicy tomatoes;
• mustard seeds;
• salt and seasonings.

Operating procedure:

1. Heat vegetable oil in the bowl of the device and add chicken fillet. Season it with salt and spices, then turn on the frying mode.
2. When the meat releases its juices, add chopped onion, garlic and carrots, fry the mixture until the vegetables are soft.
3. Place sauerkraut and diced tomatoes in a bowl and cook in frying mode for another 5 - 7 minutes.
4. Sprinkle the dish with mustard seeds, stir and add a little water. Close the lid of the device, setting the extinguishing mode.

Solyanka will be ready in 20 - 30 minutes. At the end of the process, you should not immediately open the lid; it is better to let the dish brew for a little while.

How to cook a dish in the oven

Making hodgepodge will not take much time and effort if you create this dish in the oven.

Lenten solyanka made from sauerkraut

Ingredients

Sauerkraut – 300 g

Forest mushrooms – 100 g

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Sweet paprika (ground) – 1 tsp.

Dried garlic (ground) – 1 tsp.

• 58 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

A delicious recipe for a Lenten table made from sauerkraut and wild mushrooms. My mushrooms are frozen, but you can also take dried ones by soaking them in water beforehand.

Lenten solyanka made from sauerkraut is not only dietary, but also necessary, and what a mushroom smell it has! It’s great to use unrefined sunflower oil with flavor for making it; it will give the dish a sunflower flavor familiar from youth.

Pour oil into the pan, add mushrooms, cut into strips.

Fry the mushrooms until excess water evaporates and a light crust appears.

Chop the onion and tomato as desired.

Place mushrooms with butter, cabbage, and vegetables into a deep frying pan. Add paprika, garlic and salt to taste.

Fry the lean hodgepodge of sauerkraut under the lid, stirring, until the cabbage is soft.

Serve topped with herbs.

Essential additions to the recipe

• If the cabbage is very sour, wash it under cool running water.

• 48

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Solyanka of sauerkraut with sausages and potatoes

Recipe contents:

1. Ingredients
2. Step-by-step production
3. Video recipes

This dish is not a first course.
Did you not know that solyanka is also the second dish. Well, now you understand. This dish of Russian and Polish cuisine does not lose its fans. Just a tasty and satisfying hodgepodge does not necessarily need to be prepared with meat; mushrooms and fish also mix well with vegetables. To simplify production, we will take sausages. This semi-finished product has proven itself unsurpassed in almost all dishes, both first and second, and even in baked goods. Roast solyanka will be prepared from sauerkraut, potatoes and sausages. You can make solyanka from the freshest cabbage. They will not be so sour, and not the least tasty.

Try to prepare hodgepodge for yourself and your household. We are sure you will be praised. The main thing is to do more so that it remains for the next day. After the hodgepodge sits in the cold, it becomes even tastier.

• Calorie content per 100 g - 82 kcal.
• Number of servings - for 6 people
• Production time - 1 hour

Ingredients:

• Sour cabbage – 500 g
• Onion - 1 pc.
• Sausages - 4–6 pcs.
• Pickled cucumbers - 2 pcs.
• Tomato juice - 1 tbsp.
• Dark peppercorns - 4 pcs.
• Sugar - 1 tbsp. l.
• Bay leaf - 3 pcs.
• Potatoes - 2–3 pcs.

Step-by-step preparation of solyanka from sauerkraut with sausages and potatoes

Place the sauerkraut on a board and cut it so that it is not too long. Peel the onion and cut it into half rings.

Peel the potatoes and cut them into cubes or strips. Pickled cucumbers, barreled, cut either into rings, or as finely as possible if the cucumbers themselves are large.

It’s best to take smoked sausages a la Solyanka, it will be very tasty. And ordinary sausages are also suitable. Cut the sausages into slices.

We have all the ingredients prepared, let's start cooking. Take a huge frying pan (you can cook in a slow cooker). Place cabbage and onions in the pan. Simmer for 4 minutes.

Now we add potatoes and pickles to them. Add the sausages at the end and mix. Fry everything together for 10 minutes.

Add tomato juice and stir. If you took tomato paste, then dilute it with water diluted with cucumber brine or vegetable broth. Add all the spices and cover the pan with a lid.

Cook the hodgepodge for 25 minutes, stirring it occasionally. Mmm, do you smell it?

You can serve the hodgepodge hot immediately after making it. But be sure to save one serving for the next day. When it is infused in the cold, it will become even tastier. Check it out.

See also video recipes:

1) Cabbage solyanka with sausages

2) Stewed cabbage with sausages and potatoes