Thick Stew with Turnip, Radish, and Sauerkraut
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
You can use chicken broth, and if you need to prepare it quickly, use bouillon cubes, but then the stew will be meatless.
Ingredients
- Water - 3 qt
- Poultry - 21.2 oz
- Morels - 7.1 oz
- Salad Potatoes - 2 pieces
- Sauerkraut - 10.6 oz
- Turnips - 2 pieces
- Radish - 2 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Parsley - to taste
- Sour Cream - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - to taste
Step by Step guide
Step 1
Cook the chicken broth, strain it, and let the chicken cool before shredding it.
Step 2
Add diced potatoes and turnip to the boiling chicken broth.
Step 3
While the vegetables are cooking, make a sauté with onion and carrot. Then add the pre-cooked and chopped mushrooms, along with the drained and chopped sauerkraut if needed. Sauté for 15 minutes.
Step 4
Peel the radish and slice it thinly.
Step 5
Add the sauté and radish to the pot and simmer on low heat for 30 minutes.
Step 6
Check for salt; if necessary, add salt, black pepper, bay leaf, add the shredded chicken, and cook for another 10 minutes.
Step 7
Turn off the heat and let the stew sit for 10 minutes. Serve with sour cream and herbs.
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