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.
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.
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.
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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