Meat Solyanka with Sauerkraut

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meat Solyanka with Sauerkraut

Ingredients

Onion - 3 heads
Fresh Mushrooms - 6 pieces
Sauerkraut - 2 lbs
Wheat Flour - 1 tablespoon
Butter - 1 tablespoon
Ham - 17.6 oz
Cervelat Sausage - 7.1 oz
Salt - to taste
Vegetable Oil - 4 tablespoons
Ground Black Pepper - to taste
Bay leaf - to taste
Herbs - to taste

Step by Step guide

Step 1

Wash the mushrooms, clean them, and boil in slightly salted water. Drain the broth into a separate container — it will be useful later.

Step 2

Rinse the sauerkraut three times in cold water, then squeeze out the excess liquid.

Step 3

Cut the ham into thin strips and fry in a small amount of oil until golden brown. Cut the sausage (you can replace it with hot dogs, sausages, or cooked game if desired) into small pieces.

Step 4

Peel and finely chop the onion, then sauté until soft in vegetable oil (2–3 tablespoons). Add the sauerkraut to the pan and pour in a little of the mushroom broth. Simmer the cabbage for 1–1.5 hours, stirring constantly and adding mushroom broth as it evaporates.

Step 5

When the cabbage becomes soft, add the fried ham and sausage (or any other meat you prefer) to the pan. Season with salt and pepper, add the bay leaf, mix well, and simmer for another 30 minutes.

Step 6

While the cabbage and other ingredients are simmering, melt 1 tablespoon of butter in a separate pan and gradually stir in 1 tablespoon of flour. Keep on the heat, stirring constantly, until the sauce turns golden brown. Pour the resulting sauce into the pan with the cabbage and mix.

Step 7

Transfer all the contents of the pan to a greased saucepan and bake in an oven preheated to 180–392°F for half an hour. Serve, sprinkled with finely chopped herbs on top.