Sauerkraut solyanka with pickles and sausages is a tasty and satisfying dish that can be prepared literally from nothing. This dish of Russian cuisine is very popular in many countries and it is prepared differently everywhere. Of course, the most delicious option will be with meat or wild mushrooms with tomatoes in their own juice. A special aroma and broth hodgepodge gives broth - fish, meat or mushroom. But if such a variety of broths is not at hand, use clean water.
You can cook a hodgepodge not only from sauerkraut and with sausages. Fresh cabbage is also quite suitable for this dish. To achieve the acidity that will be when using sauerkraut, we advise you to take cucumber pickle and tomato paste. So the hodgepodge will turn out exactly with that unique taste.
You can start cooking. Prepare such products.
Ingredients:
Sauerkraut - 500 g;
Barrel pickled cucumbers - 2 pcs.;
Onion - 1 pc.;
Salt - a pinch;
Ground black pepper - to taste;
Sausages - 200-300 g.
Tomato juice - 1.5 tbsp.
Recipe:
We clean the onion and cut it into 4 parts. Shred it. Spread purchased or home-made sauerkraut on the board and cut it with a large knife to make the cabbage a little shorter. In the stewpan or large frying pan, spread the onion and sauerkraut. No need to add oil. Stew onions and cabbage for 5 minutes.
Cut pickles into rings if they are not large, and finer if the cucumbers in the jar are large. Sausages cut into rings. A tasty hodgepodge is obtained with smoked sausages of the "hunting" type. But even simple sausages will decorate the taste of your dish.
Immediately add tomato juice. Instead, it is perfectly acceptable to take tomato paste and dilute it in 200-250 ml of broth or water.
Mix the hodgepodge and cover with a lid. Stew for 20 minutes over medium heat.
Ready sauerkraut with sausages is served both hot and cold. Enjoy your meal.
Cooking time - 30 min.
Servings Per Container - 4
Per 100 g:
B - 4.33
F - 5.97
U - 4.69
Kcal - 80.06
