Solyanka is a Russian cuisine dish that has many cooking options. But the main ingredient is always cabbage. You can use raw or sour, or both. Today we are preparing a hodgepodge based on sauerkraut. Additional products will be meat, sausages and sausages. The more varieties of sausage and meat products you add, the tastier the dish will be. Since it is sauerkraut that is used, pickles can be omitted, as the sour taste will be enough.
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Ingredients:
Sauerkraut - 800 gr.
Pork pulp - 200 gr.
Smoked sausage - 150 gr.
Sausages - 150 gr.
Onions - 1 pc.
Tomato paste - 1 tablespoon
Water - 200 ml.
Vinegar - 1 tablespoon
Sugar - 1 tsp
Salt, pepper - to taste
Vegetable oil - 2 tablespoons
Greens - for serving
How to cook:
Prepare food.
Separate the head of the onion from the husk, cut into feathers, toss in a preheated pan with oil. Cook until soft over medium heat for 2 minutes.
Rinse the meat, cut into medium-sized square pieces. Sausages - in circles, smoked sausage - in strips.
First, toss the pieces of meat to the onion, sprinkle them with salt, you can add spices.
Roast the pork separately for a few minutes, turning occasionally from side to side. Then add the sausage and sausage slices. Cook together 3 minutes.
Next, add sauerkraut, you can along with the marinade in which it was.
Fry the cabbage with the smoked meats for the next 5 minutes, stirring frequently.
Add tomato paste, pour in water. Spread the paste over the liquid with stirring. Boil the mixture, then cover with a lid. Simmer on low heat for 30 minutes. Stir the dish periodically to prevent it from burning.
Bring the hodgepodge yourself to the desired taste. For harshness, pour in some vinegar, muffling its acidity with sugar.
After removing from heat, let the dish brew for 15 minutes.
After that, spread the sauerkraut hodgepodge with pork, sausages and sausage on plates. Complete with herbs.
Bon Appetit!
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