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The most delicious dishes of sauerkraut

In the winter in our latitudes there comes a time sauerkraut. It is considered the national dish of Russia and Germany. learned a few interesting recipes

It is believed that the recipe for sauerkraut brought from China. There is evidence that even in the third century BC, when the workers built the Great wall of China, dined cabbage soaked in rice wine. Only, it wasn't cabbage, Chinese (pakchoi), or Peking, which is more like a salad.

In Russia, pickled (or sour) cabbage has always been held in high esteem. And still remains a popular product in the cold. Nutritionists believe that to include in the diet such cabbage is necessary because it is useful for the digestive system and has low calorie content (per 100 grams — 30 kcal). The content of nutrients and vitamins sauerkraut ahead of many fresh vegetables and berries, especially in winter.


Ingredients: 500 g sauerkraut 500 g fresh cabbage, 2 onions, 1 carrot, 500 g pork, 200 g of boiled beef (you can take ham), 200 g of the hunting sausages, 3 tbsp of tomato paste, sugar, salt, pepper.

Method of preparation: in a cauldron or saucepan with a thick bottom sauté the onions, cut into small cubes. Carrots grate on a coarse grater and add to the onions. When carrot is soft, add sauerkraut, which also need a good squeeze that had no brine. Cover with a lid and leave to simmer for 20 minutes. Fresh cabbage finely chop, add salt and mash with hands to let the juice. Then add to stew to sauerkraut. Pork cut into small pieces and fry in a pan until Golden brown. Then shift to the cabbage, mix well and simmer under the lid. After 10-15 minutes add sugar to taste, salt, pepper, coriander. Tomato paste diluted in a little water and pour into the Bigus. Mix everything and simmer for about half an hour. Cut into cubes of beef and slices of sausage. Add meat to Bigus. Stir and leave to simmer for another hour, until tender.

Самые вкусные блюда из квашеной капусты

Soup with white grilletto:

Soup with white mushrooms

Ingredients: 500 g sauerkraut 500 g pork or 500 g beef, 4-5 potatoes, 1 onion, 1 carrot, handful of dried mushrooms, 2-3 cloves of garlic.

Method of preparation: cabbage to put stew in a pot for about an hour, adding a knob of butter. Boil broth. If the meat was bone, it is better to strain the broth. Potatoes clean and boil separately. Then mash these with a potato masher. Mushrooms soak. Then to boil. Mushroom broth and add to meat. Onion cut into cubes, carrots grate on a fine grater. Fry first the onion, then add the carrots. When the carrot is ready, put mushrooms and fry. Cut the meat into pieces. Into the broth put the meat, sauteed mushrooms, cabbage and mashed potatoes. Season to taste with salt and pepper, add the Bay leaf. Boil. Five minutes before readiness add the garlic and chopped herbs.


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