Sauerkraut Solyanka

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

When using sauerkraut, it is important to carefully control the salt level—if the cabbage turns out to be too salty, it will need to be soaked, preferably overnight. If you're short on time and craving solyanka right now, you can quickly rinse the cabbage under running water and squeeze it firmly.

Ingredients

Pork Blood - 2 lbs
Sauerkraut - 2 lbs
Passata Tomato Sauce - 3.5 oz
Sugar - 2 spoons
Onion - 3 heads
Carrot - 1 piece
Garlic - 4 cloves
Parsley - ½ bunches
Dill - ½ bunches
Vegetable Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the ham into small pieces. Pour vegetable oil into a deep pot, ensuring that the oil completely covers the bottom. Add the chopped pork and fry it first over high heat, and then, once the meat develops a light crust, reduce to medium heat. Add salt and ground black pepper. About 10 minutes after starting to fry, remove the meat from the pot.

Step 2

Chop the sauerkraut into smaller pieces. If it is already finely chopped, then there is no need to do anything further; simply place it in the pot where the meat was braised, after adding a little more sunflower oil. Pour 100 ml of water into the pot, cover with a lid, and let it simmer on low heat for about 20 minutes.

Step 3

Add tomato paste and sugar to the cabbage. Mix thoroughly and cover again with a lid.

Step 4

After five minutes, add the sautéed meat and 150 ml of water to the cabbage. Stir again and cover the pot with a lid.

Step 5

Chop the onion into small cubes and sauté it. Julienne the carrot and do the same as with the onion. You can do this separately or in one pan. After half an hour of stewing the cabbage, add the onion, carrot, and minced garlic to the pot.

Step 6

Finely chop the dill and parsley. Add the herbs to the pot, stir, and simmer the solyanka for another forty minutes to an hour over low heat, until fully cooked.