home Heating radiators Delicious sauerkraut solyanka recipe. Solyanka from sauerkraut - how to cook, photo

Delicious sauerkraut solyanka recipe. Solyanka from sauerkraut - how to cook, photo

If you don’t like hodgepodge, it means you just haven’t tried it yet! A hearty dish requires attention and time spent, but the result will please you. Solyanka comes in different variations, with the addition of different ingredients that give the dish its own unique taste. Solyanka made from sauerkraut with pork or smoked meats is very rich. Mushrooms, stewed meat and even sausages will not be out of place! Learn how to make a delicious dish with sauerkraut to wow your guests.

Recipes for making solyanka from sauerkraut

Even in ancient times, the traditional Russian dish was a favorite not only among poor people, but also among noble people. Sauerkraut solyanka has beneficial properties. This vegetable contains magnesium, folic acid, and a large amount of vitamin C. People who eat sauerkraut solyanka often experience a reduction in the risk of cardiovascular diseases and the condition of the whole body improves.

Basic kitchen processes take into account preparation for preparing a dish:

Soup or baked vegetables are prepared in broth mixed with cucumber brine.
The broth can be cooked with meat, mushroom, fish, the main thing is a good broth.
For soup, add 1.5 cups of brine to 1.5 liters of rich liquid.
An important point is the preparation of sauerkraut: chop the vegetable, add butter, vinegar, a little water and simmer for 40 minutes.

The culinary columns of many publications present hodgepodge as varied due to its interesting ingredients. The recipes contain not only meat and smoked meats, but also fish, mushrooms, and vegetables. Vegetables for cooking are washed and chopped: potatoes are cut into large cubes, onions into small pieces, carrots are grated or cut into cubes. If the dish is meat, then the meat is first washed, cleaned, and cut into pieces. Sausages or smoked meats are cut into small cubes.

With meat

For four servings of a hearty lunch you will need:

sauerkraut – 200 g;
pork (lean) – 250 g;
meat broth with cucumber brine;
tomato sauce (ketchup, thick tomato juice) – 2 tbsp. l.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
salt;
pepper.

Cut the pork into small pieces, fry until golden and thin crust.
Separately from the pork, fry the chopped onion and grated carrots until tender.
Add cabbage to the vegetables in the pan and simmer. Stir occasionally to prevent the vegetables from burning.
Place meat, stewed vegetables, tomato sauce in a saucepan or cauldron and stir.
Pour in the broth with brine, add a little salt, add pepper to taste and simmer. Important: you need to be careful with salt, because the dish contains ingredients that have already been salted before.

With mushrooms

Solyanka is also delicious baked vegetables. A very rich taste and exquisite aroma is achieved using the following ingredients:

sour cabbage – 800 g;
onions (sterling, mars) – 3 pcs.;
fresh champignons – 0.5 kg;
carrots (orange varieties) – 2 pcs.;
vegetable oil;
spices;
fresh greens.

How to cook:

Cut the vegetables into small cubes and lightly fry.
Add sliced mushrooms to the vegetables and simmer for 15 minutes. Then remove from heat, add well-drained sauerkraut, mix thoroughly.
Lightly grease a baking dish in the oven with oil, pour the entire mixture into the pan and bake.

With stew

An excellent option for hodgepodge for housewives who love to surprise their guests with simple but interesting-tasting food. For preparation you will need:

sauerkraut – 300 g;
beef stew - 1 can;
onion – 1 pc.;
carrots – 1 pc.;
dill seeds – 0.5 tsp;
spices.

Step-by-step cooking process:

The can of stew needs to be transferred to a cauldron or duck pot. Place the pan over low heat and wait until the fat begins to thaw.
Add dill seeds to the stew. It's better if you crush them in a mortar.
Fry the onion and carrot until lightly golden, add sauerkraut to them, stir.
Add the vegetable mixture to the stew and place on low heat. Simmer for 45 minutes, remembering to stir occasionally.

With potatoes and sausages

If you want something tasty with inexpensive ingredients for a second course, then this variation of hodgepodge will come in handy for your culinary repertoire. Ingredients you will need:

potatoes - 7 pieces;
sauerkraut – 300 g;
sausages – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
tomato sauce – 2 tbsp, l.;
salt and pepper.

How to cook:

Peel the potatoes and cut them into large pieces.
The dish will be prepared in a cauldron. Pour 0.5 cm of oil into a container and place on low heat. Add potatoes and fry.
Cut the onion into half rings, chop the carrots using a grater and add everything to the potatoes. Fry for 5 minutes, stir occasionally.
Add sauerkraut and simmer in a closed cauldron.
Remove the lid and fry the vegetables for 10 minutes. Be sure to stir so that the mixture does not burn.
Cut the sausages into thin slices and place in a cauldron. Cover the cauldron with a lid again and simmer.
After a minute, add a glass of water, tomato sauce and cook on low heat for 7 minutes.
Leave covered and serve.

How to cook with pork in a slow cooker

Is your multicooker assistant bored with nothing to do? It's time to cook a good dish in it. Cabbage solyanka in a slow cooker is prepared using a set of products:

sauerkraut – 0.5 kg;
pork – 300 g;
sausages – 300 g;
onion – 1 piece;
potatoes – 1 kg;
tomato sauce – 1 tbsp. l.;
water – 1 multi-glass;
spices.

This rich dish is prepared simply:

The onion must be peeled and cut into half rings.
Rinse the pork thoroughly, clean it, then cut the meat into small pieces.
Remove the film from the sausages (you can use bacon fat) and cut into slices.
Wash the potatoes and divide them into large pieces. Place in a bowl of cold water.
All preparatory processes are completed, start processing the ingredients. Fry the pork and onions in a multicooker bowl for 10 minutes.
Add sausages and fry.
Drain the water from the potatoes, add the cabbage and stir. Pour everything into the multicooker bowl.
Pour the mixture with tomato paste diluted in a multi-glass of water and cook on the “Soup” or “Stew” mode for 1 hour.

How to cook solyanka soup with sausage and sauerkraut

Delight your family with a fragrant and rich soup. You will need:

sauerkraut – 300 g;
sausages – 4 pieces;
ham – 200 g;
smoked sausage – 200 g;
boiled pork – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
tomato sauce or ketchup - 2 tbsp. l.;
olives;
vegetable oil;
spices;
water – 3 l.

Step-by-step cooking recipe:

Cut all meat products, including smoked meats, into small pieces. First fry the meat and sausage, then simmer with cabbage, stir. Simmer for 5 minutes.
Peel the onion, carrot, then cut into cubes.
Scald the tomato with boiling water, remove the skin from the vegetable, divide into cubes.
Prepare the vegetable frying: first fry the onion, then add the carrots and lastly add the tomato. Simmer until vegetables are soft, add salt.
Pour all the water into a large saucepan and bring to a boil. Add vegetables and meat ingredients and wait until it boils.
Reduce heat, add olives, tomato sauce and cook for another half hour.

Video recipe for stewed sauerkraut

You can eat deliciously cooked vegetables for lunch or dinner; they will be a great addition to any dish. Stewed cabbage is not only healthy for the body, but also quick to prepare and delicious. Prepare the vegetable correctly to pamper your loved ones with a wonderful side dish with a rich and vibrant taste. By watching the video below, you will learn how to cook cabbage in a way that will surprise you with your culinary talent.

Most often, the word “solyanka” means a hot first course with an amazingly rich taste, the presence of salted or pickled vegetables, an abundance of meat products, cooked in broth. But there is also one that refers to second courses and is a kind of vegetable stew, the obligatory components of which are sauerkraut, with the addition of fish or meat products. Let's look at several options for making hodgepodge today, and you choose the most suitable one for yourself.

Recipe for solyanka with sauerkraut

Ingredients:

sauerkraut – 1 kg;
meat products – 200 g;
meat broth - 1 tbsp.;
pickled cucumbers – 2 pcs.;
onion – 2 t.;
wheat flour – 1 tbsp. spoon;
tomato puree – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
capers – 1 tbsp. spoon.

Preparation

To prepare solyanka, wash the sauerkraut, put it in a saucepan, add a tablespoon of butter, pour in the meat broth, cover with a lid and simmer for 40 minutes. Separately, saute the chopped onion, add tomato puree, vinegar, add sugar, salt, throw in a bay leaf, pepper and fry for about 10 minutes. Then we transfer the roast into a pan and, when the cabbage is ready, add butter and boil.

Cut the meat products into small slices, lightly fry them, add chopped cucumbers, capers, pour in a little broth, cover with a lid and simmer for a few minutes. Now add the cooked meat and side dish to the cabbage, pour in the broth, sprinkle with breadcrumbs, heat for 10 minutes and remove from the stove. When serving, decorate the hodgepodge with branches of greenery, olives or lingonberries.

Fish solyanka with sauerkraut

Ingredients:

sea fish – 300 g;
garlic – 3 cloves;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
peppercorns – 5 pcs.;
sauerkraut – 400 g;
cream – 150 ml;
dill seeds – 1 teaspoon;
spices;
vegetable oil.

Preparation

Peel the onions, potatoes and carrots, cut into cubes and fry separately in a frying pan in vegetable oil. In another pan, simmer the sauerkraut, lay out the dill seeds and throw in a little sugar. When frying, add a little salt to the vegetables. Defrost the sea fish, cut into pieces and spread in an even layer on the potatoes. Salt, pepper, sprinkle with coriander to taste. Place sauerkraut on top, then cover everything with a layer of fried onions and finish the dish with a ruddy carrot. Pour cream over it all, close the lid and simmer the hodgepodge over low heat for 20 minutes.

Solyanka of sauerkraut with sausage

Ingredients:

sauerkraut – 500 g;
onion – 1 pc.;
carrots – 1 t.;
tomato paste – 2 tbsp. spoons;
sausages – 300 g;
vinegar - 2 tbsp. spoons;
sugar – 1 teaspoon;
vegetable oil.

Preparation

Peel the onions and finely chop them. We clean the carrots, wash them, dry them and grate them on a fine grater. Heat sunflower oil in a deep frying pan, add vegetables and fry for 3 minutes until golden brown. During this time, chop the sausages, add them to the onions and carrots and fry a little.

Place the sauerkraut in a colander, rinse under running water and add to the pan. When the cabbage is warm, add a little hot water, cover with a lid and simmer a little. After 10 minutes, add tomato paste to the dish, pour in vinegar and sugar, mix the contents thoroughly and cook under the lid. As soon as all the liquid has evaporated from the pan, remove the dish from the heat and place on plates.

It has long been known that solyanka can be not only an appetizing soup, but also an excellent second course. It all depends on how you prepare this dish.

Solyanka made from sauerkraut for the main course is a wonderful dish that everyone in your household will definitely enjoy. Prepare this dish more often, because sauerkraut is a miracle source of nutrients that every person needs! Despite the fact that the use of sauerkraut is contraindicated for people with diseases of the gastrointestinal tract, this hodgepodge can be eaten by everyone! After all, cabbage that has undergone heat treatment no longer contains a large amount of acids, but at the same time retains valuable dietary fiber.

So, let’s prepare a delicious, aromatic and very healthy hodgepodge with sauerkraut for lunch!

To make sauerkraut solyanka, you will need:

sauerkraut – 400-500 g
onion – 1 pc.
carrots – 1 pc.
sausages – 250-300 g
tomato paste – 2 tbsp. l.
sugar – 1-2 tsp.
vinegar (9%) – 2 tbsp. l.
sunflower oil

How to make solyanka from sauerkraut:

1. Peel the onions and chop finely.
2. Peel the carrots, wash, dry and grate on a fine grater.
3. Heat sunflower oil in a deep frying pan with a thick bottom or a saucepan.
4. Place the onion in the pan and fry for 3-4 minutes, then add the carrots and cook for another 5 minutes.
5. While the vegetables are roasting, cut the sausages into small cubes. Add to the onions and carrots and fry a little.
6. Place the sauerkraut in a colander or sieve (the juice should drain completely!), rinse under running water and place in a frying pan.
7. When the cabbage is warmed up well, add a small amount of hot water to the frying pan, cover with a lid and simmer a little.
8. After 7-10 minutes, add tomato paste, sugar and vinegar to the dish, mix the contents of the pan thoroughly and continue to simmer under the lid.
9. As soon as all the liquid has evaporated from the pan, the dish can be removed from the heat.

To prepare hodgepodge with sauerkraut, you can use sausages or sausages, boiled or smoked sausage, and ham.

Solyanka with pork ribs turns out very tasty. To do this, the ribs should be cut into portions, rinsed thoroughly under running water and dried. Then heat the sunflower oil in a frying pan, fry the ribs until half cooked and place in a frying pan with fried onions and carrots, cover with a layer of cabbage and cook further in the same way as indicated in this recipe. By the way, this dish can also be perfectly prepared in the oven, using a baking sheet with high sides or a special baking dish.
You can also add mushrooms to the hodgepodge with sauerkraut. For example, if you use porcini mushrooms for cooking, you must first rinse them and soak them in cold water. And then, before cooking, pour the mushroom infusion into a separate container and use it for stewing, gradually adding the aromatic liquid into the pan. Well, cut the mushrooms into pieces and cook with all the other ingredients.

A simple and very economical option for dinner or lunch every day is sauerkraut solyanka. The dish turns out very juicy, spicy and aromatic. The main thing is not to confuse the hot dish with the soup of the same name. The technology for preparing this hodgepodge is so easy that even a beginner in cooking can easily repeat it.

The recipe includes very inexpensive ingredients that can always be found in the refrigerator: sauerkraut, sausages, tomato paste, onions and seasonings.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

Sauerkraut – 500 g;
Sausages (milk) – 320 g;
Onions – 50 g;
Tomatoes in their own juice – 100 ml;
Sunflower oil – 20 ml;
Sugar – 10 g;
Bay leaf – 1 pc.;
Garlic – 1 clove;
Cumin, pepper - to taste.

How to make solyanka from sauerkraut

Peel the onion and garlic, pass the latter through a press, and chop the onion into small cubes. Their taste should not be noticeable in the finished dish, and you cannot do without such seasoning - it will add spiciness to the tomatoes.

Cut the sausages into large pieces at an angle or into small circles.

In hot sunflower oil, fry the chopped onion along with crushed garlic and bay leaves until the onion is golden brown. Then place the sausages in the pan. Fry all the ingredients over medium heat for just a couple of minutes, stirring constantly with a wooden spatula or shaking the pan.

Next, add cabbage sauerkraut in its own juice. If desired, you can add cumin; this seasoning will enrich the taste well. Stir all ingredients, reducing heat slightly so that none of the ingredients burn.

After 10 minutes, you will notice how the cabbage begins to change color. Then add tomato dressing to the dish.

If desired, you can add peppercorns and salt. But before adding a little salt to the dish, be sure to taste it. Perhaps the salt will be unnecessary, since it was contained in sufficient quantities in the sauerkraut itself. Cover the pan with a lid and simmer the dish for 30 minutes. As a rule, sauerkraut is very crunchy, and this time should be enough for it to become soft.

To avoid a sour taste, add sugar to the stewed cabbage. Usually granulated sugar is added to taste, starting from a teaspoon. Be sure to mix everything thoroughly again, cover with a lid so that the sugar dissolves, and let stand on low heat for 5-10 minutes.

Serve the sauerkraut solyanka to the table. You will immediately feel the rich aroma of stewed cabbage and spices. As you can easily see, everything turns out simple, fast and very satisfying.

Cooking tips:

If you don’t have or don’t want to use sausages in the dish, solyanka can be prepared with smoked chicken breast, canned and fresh mushrooms or finely chopped pork. In the latter option, the cooking time may increase slightly;
Tomatoes in their own juice can be replaced with ordinary tomato paste or, in extreme cases, with mild ketchup.
add finely chopped and pre-seeded chili peppers to give the sauerkraut hodgepodge with sausages a spicy taste and aroma.

There is an opinion that hodgepodge in the form of soup was invented specifically for feasts; it was served with vodka so that you could drink it for a long time and not get drunk, and that’s why it was also called “hangover.” Solyanka was both the first and second course. It is believed that the ancestor of solyanka was rassolnik, but if you look at it, then solyanka also has similarities with cabbage soup. Many sources claim that Solyanka was originally fish, and only after a while it began to be prepared with several types of meat and mushrooms. This is a very tasty and satisfying dish, beloved in my family. Now I will show you a version of sauerkraut solyanka.

To prepare solyanka from sauerkraut, take the products according to the list.

The ribs need to be washed under running water and cut into pieces. Pour water into a saucepan and cook over low heat for 20 minutes. Don't forget to collect the foam.