Solyanka from sauerkraut
Description
The recipe won't take much time. This is a very hearty dish, and the combination of sauerkraut, ham, sausage, and mushrooms is superb! Prepare this solyanka recipe, and you'll be able to delight even the most sophisticated gourmet. Mushrooms should be soaked beforehand—or better yet, left in cold water overnight. Serve hot.
Instructions
- 1
Step 1
1. For this dish, we will need simple ingredients and dried mushrooms – that's the special touch of the solyanka.
- 2
Step 2
2. Soak the mushrooms in cold water for one hour.
- 3
Step 3
3. Wash the cabbage in three changes of water and leave it in a colander to drain excess liquid.
- 4
Step 4
4. Sauté the onion in butter.
- 5
Step 5
5. Add the cabbage, fry for about 3 minutes, stirring constantly. Then pour in the liquid obtained from the mushrooms and simmer until the liquid has completely evaporated.
- 6
Step 6
6. Separately fry the pork until fully cooked.
- 7
Step 7
7. Cut the ham into cubes and add it to the cabbage.
- 8
Step 8
8. Similarly, slice the smoked sausage and add it to the cabbage.
- 9
Step 9
9. Separately sauté the flour in butter until golden brown.
- 10
Step 10
10. Add the sauce to the cabbage, stir and sauté for a few minutes.
- 11
Step 11
11. Place everything into a baking dish and put the solyanka in the oven for 25 minutes.
- 12
Step 12
12. Serve hot or cold as a standalone dish.