Vegetable Solyanka From Sauerkraut

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If your family observes the fast, then this dish is just for you. Lean Solyanka with sauerkraut will help you out more than once and help you feed your relatives a hot lunch. Vegetable broth will only benefit your health. Bon Appetit!

You will need:

  • For 4 persons:
  • 300 g sauerkraut,
  • 4 tablespoons vegetable oil,
  • 2 pickles,
  • 1 onion,
  • 1 carrot,
  • 1 l vegetable broth,
  • 100 g pickled mushrooms,
  • 1 tablespoon capers,
  • 8 canned olives and olives,
  • 2 tablespoons tomato paste,
  • 1 Bay leaf,
  • 4 black pepper peas,
  • 0.5 lemon,
  • salt, ground black pepper.

Preparation:

1. Sauerkraut drain in a colander and allow to drain the brine. In a saucepan, heat 2 tablespoons of vegetable oil, put the cabbage and lightly brown. Cut the pickles into slices, add them to the cabbage in a saucepan, pour in 200 ml of broth and simmer everything on a low heat under the lid for about 20 minutes.

Vegetable Solyanka From Sauerkraut

2. Peel the onions and cut into half rings. Wash, peel and cut the carrots into strips. In a frying pan, heat the remaining oil and fry the vegetables until Golden. Remove the pickled mushrooms to a sieve, let the liquid drain, cut large ones and add them to the onion and carrot in the pan. Fry all together for 3 minutes.

Vegetable Solyanka From Sauerkraut

3. In a saucepan with the cucumbers and cabbage, add the capers, olives, cut into rings. Pour in the remaining stock, add the fried vegetables with mushrooms and cook for 5 minutes. Put the tomato paste, sugar, Bay leaf, pepper, salt, pepper and cook for 2 minutes.

Vegetable Solyanka From Sauerkraut

Cut the lemon into small circles and put it in each plate with salted water before serving.

Cooking time: 60 minutes
Per serving: 235 kcal.


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