A gracious cousin doesn't sit down at the table without sauerkraut.

Sauerkraut supplies us with vitamins, improves digestion and is rightly considered a healthy food. “Without sauerkraut, the feast is empty,” said our ancestors. And we will appreciate the wonderful properties of a useful vegetable dishes from sauerkraut, a selection of which was prepared by the editorial board. "Site".



Sauerkraut Dishes Lenten with Sauerkraut

“If you’re good, don’t look for other food.”
(proverb)

The ingredients

• 4 potatoes
• 1 bulb
• 1 carrot
• 300g sour cabbage
• salt, pepper, bay leaf to taste
• 3 liters of water

Preparation

1. Bring the water to a boil and put a straw-cut potato in it.
2. Cook on a slow heat for 10 minutes, then add cabbage.
3. Cut the onions, grind the carrots. Carrots and onions for 10 minutes in vegetable oil.
4. Add roast, bay leaf, salt and pepper to the soup. Cook it on a slow heat for another 15 minutes. Serve with the greens.
5. Bon appetit!

Czech sauerkraut soup

Traditional for the Czech Republic soup "Green" brewed and hearty, consists of sour cabbage, vegetables and a large amount of meat, and is served, as a rule, with sour cream or cream.

The ingredients

• 300g pork
• 600 chicken meat
• smoked
• 50g lard
• 500g sauerkraut
• 2 potatoes
• 1 bulb
• 2 cloves of garlic
• 1 tsp paprika
• cumin, sugar and salt to taste

Preparation

1. Cut the meat and sausages into portioned pieces.
2. Heat the lard in vegetable oil in a pot with a thick bottom. Put the chicken and pork down, roast over a high heat to a rosy crust. Add sausages at the end.
3. Pour finely chopped onions and roast stirring for 2 minutes.
4. Sprinkle the meat with paprika, stir and pour enough hot water to completely cover it.
5. Close the lid and carcasses on low heat for 1.5 hours until soft.
6. Cut the potatoes with quarters, take the meat out of the pan and put the potatoes in the broth. Cook on a small fire for 5 minutes.
7. Add cabbage, garlic, cumin, sugar and salt. Cook until the potatoes are ready.
8. Put the meat back in the pan and bring it to a boil.

In restaurants in Prague, sauerkraut soup is served in a bread pot and necessarily under a glass of slivovica. Bon appetit!

Bigos (Polish bigos) or bigus (German beiguss) is a traditional dish of Polish, Lithuanian and German cuisine made of cabbage and meat. There are many options for cooking a dish, they even say that there are more than chefs in Poland.



Bigos is prepared from sauerkraut, pork or game, smoked meats and with various additives: sausage, prunes, mushrooms, onions, carrots, potatoes. They say that it is important to cool Bigos in the cold, then it becomes especially tasty.

The ingredients

• 500g pork
• 200g smoked pork ribs
• 600g white cabbage
• 400g sauerkraut
• 1 bulb
• 1 carrot
• 40g tomato paste
• 150g prunes without seeds
• salt, coriander, black pepper to taste
• 2-3 bay leaves
• vegetable-oil

Preparation

1. Roast pieces of pork with a small amount of butter until light golden.
2. Grate carrots on a large grater, cut the onions with semi-rings, insert the cabbage.
3. Add the carrots and onions to the browned meat. Roast until the vegetables are soft.
4. Smoked ribs cut into small pieces. Send to meat and vegetables, add tomato paste, salt and stir.
5. After 5 minutes, add fresh and sauerkraut. Stir it. There is no need to add water, just the juice that is in the cabbage.
6. Tightly close the pan with a lid and bigos carcasses, stirring periodically, on a slow heat for 30 minutes.
7. Meanwhile, pour hot water on the prunes. Cut him in half.
8. After 30 minutes, add prunes, pepper, coriander, bay leaf to bigos.
9. Stir everything again, cover the pan with a lid and stew for another 10 minutes.
10. Bigos is Polish ready. Bon appetit!

Sauerkraut cakes

The ingredients

• 500g sauerkraut
• 1 bulb
• 50g mushrooms
• 15g fresh yeast
• 500g flour
• 250ml kefir
• 0.25 tables of milk
• 1 egg
• 1 tbsp sugar
• 100g butter
• 0.5 tsp salt
• vegetable-oil

Preparation

1. Grind and decoct mushrooms.
2. Finely chop and roast the onions to transparency.
3. Add sauerkraut and boiled mushrooms to the onions. Carcases before the liquid evaporates.
4. Rub the yeast with sugar.
5. Mix with milk and a little flour. Put it away for 30 minutes.
6. Melt the butter. Dissolve salt in a tablespoon of boiling water.
7. Mix butter and salt with kefir.
8. Add to the sifted flour opar and kefir with butter.
9. Mix the dough and remove it for 30-40 minutes to lift.
10. Divide the dough into small pieces and roll each in a circle.
11. Put a spoonful of stuffing, pinch the edges.
12. Lubricate the bowl with vegetable oil and cover it with paper.
13. Beat the egg yolk with milk and lubricate the cakes.
14. Bake in the oven for 25 minutes at a temperature of 190 degrees.

Cabbage pancakes on kefir

The ingredients

• 250ml kefir
• greenbow
• 250g flour
• 250g sauerkraut
• 3 eggs
• 1/3 tsp soda
• salt
• chili
• cumin
• 1 bulb
• 0.5 tsp sugar
• 100 ml of vegetable oil

Preparation

1. Cut the onions and green onions, measure and sieve the flour. Take a deep bowl, pour kefir into it and beat the eggs. Stir the ingredients to uniformity.
2. Then add flour, salt, ground pepper, sugar and soda to the bowl. Stir the ingredients thoroughly again until a homogeneous mass is obtained.
3. Add to the dough pre-pressed and finely chopped sauerkraut and crushed onions. Supplement the mixture with cumin. Stir it up again. Pay attention to the consistency of the resulting mass. It should not be too thick or liquid, if this happens, then just add a little more kefir or flour to the bowl, depending on the situation.
4. Pour vegetable oil on the pan and warm it slightly over medium heat. Fry the cabbage pancakes so they are brewed on both sides. After frying, lay them on paper towels to remove excess vegetable oil.
5. Serve the dish on the table with thick sour cream and greens.

Vitamin Bomb Salad

The ingredients

• 400g sauerkraut
• 1 apple
• 1 carrot
• 1 bulb
• 15 cranberry berries
• lemon juice
• olive-oil

Preparation

1. Get the cabbage off the brine.
2. Peel and rub on a fine grater apple and carrots.
3. Cut the bow with thin half rings.
4. Mix all the ingredients.
5. Fill it with a mixture of lemon juice and vegetable oil.
6. Add cranberries. Stir it.
7. Bon appetit!

Like other fermented foods, sauerkraut helps the body better absorb nutrients. It stimulates appetite, normalizes digestion, has a tonic effect on the body and strengthens immunity. Eat sauerkraut dishes prepared according to our recipes, and be healthy!