Sauerkraut is good in any dish. It is indispensable in preparing borscht or cabbage soup and is perfect for salad or side dish. The best combination is cabbage and potatoes. Let's look at several recipes to choose the most suitable one.
Recipe for potatoes with sauerkraut
We will need a simple set of products:
- Onion - one large head.
- Sauerkraut - 200 grams.
- Potatoes - five pieces.
- Vegetable oil - for frying.
- Turmeric, black pepper - to your taste.
- Water - 200 milliliters.
The algorithm for preparing potatoes with sauerkraut is as follows:
- Cut the onion into medium cubes and fry in a frying pan with oil until transparent.
- Squeeze the cabbage from the brine and place in the onion. Stir and simmer for about 15 minutes.
- Cut the potatoes into medium slices and place in a saucepan.
- Place fried cabbage with onions on top, sprinkle turmeric and ground pepper on top. Pour in hot water and close the lid.
- Simmer for about 10 minutes, then lift the lid, stir everything and check the amount of liquid. If it's not enough, add more.
- Reduce heat and simmer the potatoes and sauerkraut until tender.
Solyanka recipe
We looked at the basic recipe above. Let's prepare hodgepodge with sauerkraut and potatoes, but diversify it with sausages and get a complete second course. Products:
- Potatoes - three tubers.
- Sauerkraut - half a kilogram.
- Pickled cucumbers - two pieces.
- Sausages - five pieces.
- Tomato juice - one glass.
- Granulated sugar - one tablespoon.
- Peppercorns - six pieces.
- Bay leaves - three pieces.
- Vegetable oil - for frying.
Cooking method:
- Cut the onion into half rings.
- Squeeze the cabbage from the brine and chop.
- Cut potatoes and cucumbers into small cubes.
- Cut the sausages into slices.
- Fry the onion in a deep frying pan in oil, add the cabbage to it and simmer for five minutes.
- Now add cucumbers, potatoes, sausages, mix and fry for about 10 minutes.
- Now pour in the tomato juice, close the lid and simmer for about half an hour. Don't forget to stir periodically.
Cabbage with chicken
Potatoes with sauerkraut and chicken in a slow cooker will turn out very tasty and juicy.
- Chicken fillet or any part of the carcass - 500 grams.
- Sauerkraut - 400 grams.
- Potatoes - five tubers.
- Onion - one head.
- Garlic - three cloves.
- Mustard seeds - a pinch.
- Salt, seasonings - to your taste.
- Ripe tomatoes - two pieces.
- Vegetable oil - for frying.
- Water - one glass.
The method of preparing chicken with sauerkraut and potatoes is very simple:
- Finely chop the onion and garlic.
- Grate the carrots.
- Cut the meat into portions.
- Cut tomatoes and potatoes into medium cubes.
- Set the device to the “Frying” mode, pour in vegetable oil and lower the meat into it. Season and add seasonings.
- After about five minutes, the meat will give juice, then add carrots, onions, and garlic to it. Mix everything and fry for about 10 minutes until the vegetables become soft and soak the meat.
- Now place the potatoes, cabbage, tomatoes in the bowl and sprinkle with mustard seeds. Mix everything and pour in a glass of hot water.
- Switch the appliance to the “Stew” function and cook for about 40 minutes. The exact cooking time will depend on the type of potato.
Dish with mushrooms
You can add not only meat and vegetables to potatoes with sauerkraut, but also mushrooms. We will need the following ingredients:
- Sauerkraut - half a kilogram.
- Potatoes - five pieces.
- Onion - one large head.
- Carrots - two pieces.
- Mushrooms - 500 grams.
- Sour cream - 300 grams.
- Cream - 100 milliliters.
- Salt, spices - to your taste.
- Butter - for frying.
- Cabbage brine - 100 milliliters.
Cooking method:
- If you took fresh wild mushrooms, then soak them in water, rinse and peel. Then boil and fry. Fresh champignons do not require such lengthy preparation; they just need to be cut and fried with onions. And you can also use canned gifts of nature. It all depends on your taste preferences.
- Finely chop the onion and grate the carrots on a coarse grater.
- Melt the butter in a deep bowl and add the onions first, after a couple of minutes the carrots and chopped mushrooms. Season and add seasonings.
- Squeeze the cabbage and pour the brine over the mushrooms. Simmer for 10 minutes.
- Now add the cabbage and potatoes cut into medium cubes into the total mass.
- After 25 minutes, pour sour cream diluted with cream over everything and bring everything to readiness over low heat.
Sauerkraut is good in first courses, in salads and in main courses. Plus it's useful! I offer you a recipe for a popular side dish that is often prepared at home - potatoes stewed with sauerkraut. To prevent the dish from looking boring, add a little turmeric to it, you will get an appetizing color and no one will refuse such yummy :)
To prepare stewed sauerkraut with potatoes, prepare sauerkraut, onions, sunflower oil, potatoes, water, ground pepper and turmeric. Since sauerkraut itself is salty, I don’t add salt, but you decide according to your taste.
So, fry the onion (small cubes) in sunflower oil, add sauerkraut, squeezed out of the brine, into the pan. I remove the pepper and bay leaf, but carrots are welcome in sauerkraut :)
Fry the onion and sauerkraut until the cabbage is soft.
Place potatoes (large cubes) in a cauldron or saucepan.
Place a layer of fried sauerkraut on top of the potatoes. Sprinkle the cabbage with ground pepper and turmeric.
Pour hot water from the kettle into a cauldron or saucepan and simmer the potatoes and sauerkraut for the first 10 minutes without lifting the lid. Then stir the potatoes, look at the amount of liquid, when it quickly evaporates, add more water, close the lid and simmer the dish until fully cooked.
When the potatoes and sauerkraut are ready, the dish can be served - invite everyone to the table! :)
And, of course, bon appetit!
Favorite fried potato recipe from my childhood! I most often prepare this dish in the fall or winter, when there is a lot of fresh sauerkraut. Very simple, cheap and amazingly tasty! The recipe will always help out when you urgently need to use boiled potatoes in their jackets, left over, for example, from cooking.
You can also see how to cook on my website.
Such fried potatoes with cabbage are suitable for a Lenten table, but are completely contraindicated during a diet.
Ingredients for potatoes and cabbage:
- 500 g jacket potatoes
- 500 g sauerkraut
- vegetable oil for frying
- 3-5 cloves of garlic
- salt - to taste
Pink potatoes work best for this dish. I recommend salting the dish only at the end.
How to cook fried potatoes with sauerkraut
Peel the potatoes and cut into small slices. Cut the garlic in half lengthwise.
Heat vegetable oil in a frying pan and add potatoes along with garlic.
It is better to use jacket potatoes from yesterday or as chilled as possible, since only boiled potatoes can lose their shape during frying in a frying pan.
Fry the potatoes over medium heat until a delicious crust forms.
Squeeze the sauerkraut, cut crosswise and place in a frying pan with fried potatoes.
It’s not entirely suitable for this dish; read the label carefully if you don’t ferment the cabbage yourself.
Fry the potatoes and cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. Ground coriander, black pepper, paprika, turmeric or ginger go well with these fried potatoes.
The simplest dish for the whole family is stewed potatoes; it’s easier to prepare. To emphasize the taste of potatoes, you can use an additional ingredient - sauerkraut. Light sourness will balance the taste of vegetables, and spices and herbs will add zest. We suggest you prepare the dish faster and easier than usual; try how stewed potatoes with sauerkraut will turn out in a slow cooker. If you want to feed the whole family heartily, prepare the necessary ingredients, load them into the bowl, select the desired mode, and the rest is the task of the kitchen assistant.
The dish offered below will be prepared using the Moulinex CE500E32 multicooker-pressure cooker; all the necessary ingredients are stewed in it under pressure, so they turn out especially tasty. You can cook potatoes in the same way in a regular slow cooker; the duration of heat treatment may vary, depending on your model of equipment. For example, stewing in Moulinex will take no more than 15 minutes, unlike a conventional multicooker (braising will take about 40-60 minutes).
Ingredients
- sauerkraut - 350 g;
- water - 500 ml;
- onion - 1 pc.;
- potatoes - 1 kg;
- refined oil - 50 ml;
- tomato paste – 25 g;
- bay leaf - 2 pcs.;
- marjoram - 1/2 tsp;
- salt and ground pepper, herbs - to your taste.
Preparation
Peel a large onion, rinse under running cool water, and dry with a paper towel. Cut the onion into medium-sized pieces. Pour vegetable oil into the bowl and turn on the “Frying” program. If there is no such program on the menu panel of your multicooker, start the “Baking” mode. Wait a couple of minutes, the oil will warm up properly. Place chopped onion on the bottom. Fry for about 5 minutes, stirring with a silicone spatula, until the onion becomes transparent and softer.
Place sauerkraut (if it is very sour) in a colander and rinse thoroughly under running water, squeeze out. Add cabbage to fried onions. Stir and continue frying for 5-7 minutes.
Add tomato paste or sauce, pour in a little boiling water, stir. Simmer all ingredients for 5 minutes. complete cooking on this program.
Peel the potatoes, then rinse thoroughly and cut into medium pieces (small potatoes can be cut into quarters). Add potatoes to remaining ingredients. Add salt, ground black pepper, dried marjoram, and bay leaf, stir. Pour in more boiling water to completely cover the potatoes. Close the multicooker and start the “Stew” mode for 15 minutes. If you have a pressure cooker, this time will be enough for the stewed sauerkraut and potatoes in the slow cooker to fully cook.
The dish is ready. Wash and dry fresh herbs, chop finely and sprinkle on the finished dish.
Serve the stewed potatoes hot. Bon appetit!
Cooking tips
- To add a piquant touch to your stewed potatoes, add a little grated celery root or parsley
- A dish cooked in meat broth will be more satisfying.
The dish is lean, so we do not use any animal fats. Essentially, this is the same hodgepodge! The potatoes turn out crispy, crispy, with a slight cabbage sourness! The dish is very simple, but also very tasty! The products are the simplest and most affordable!
Fried potatoes are probably the most popular dish in Russian families. It can be made with mushrooms and meat, but with cabbage you will lick your fingers. This dish will also be an excellent side dish for meat or fish: men, as a rule, are not very fond of fasting!
Required ingredients:
- potatoes – 500 grams;
- sauerkraut – 300 grams;
- onions – 1 piece;
- greens - to taste;
- vegetable oil – 6-8 tablespoons;
- ground black pepper – 1 pinch;
- salt – 1 pinch.
How to cook fried potatoes with sauerkraut for a Lenten table
- Peel the potatoes, cut them into cubes and place them in a well-heated frying pan with vegetable oil.
- Advice. If you want the potatoes to be fried and golden brown, then you need to resort to a little trick. Place the chopped potatoes in a bowl, cover with cold water and leave for 20 minutes to remove excess starch. Then we dry it and begin to fry.
- Fry the potatoes until golden brown, add salt.
- Add onion cut into half rings and mix. Fry until the onion becomes slightly brown.
- Place the sauerkraut in the pan, squeezing out all the brine. Stir, pepper, cover with a lid and reduce the heat slightly.
- Advice. , at home, you can look at our website.
- We cook the cabbage for 5-7 minutes, then remove the pan from the heat.
- Serve hot, sprinkle with chopped herbs.
Bon appetit everyone.