Solyanka with fresh and sauerkraut cabbage
Description
The recipe won't take much time. Sauerkraut can be soft or crunchy. If your sauerkraut is crunchy, simmer it beforehand in the microwave or separately on the stove, adding a little water. Soft sauerkraut can be combined with firm fresh winter cabbage—it will be just right. Serve hot.
Instructions
- 1
Step 1
I love cooking this solyanka in a multicooker, but it turns out just as good on the stove in a deep sauté pan. Peel the onion and carrot and cut them into thin julienne strips. In the "Sauté" mode, lightly brown the vegetables, stirring occasionally.
- 2
Step 2
Add chopped green onions and sauté until fragrant.
- 3
Step 3
Place the boiled sausage, cut into small cubes, into the multicooker bowl and fry until a light crust forms. Sprinkle with paprika and let it color the oil orange.
- 4
Step 4
Place finely shredded fresh cabbage in the multicooker. Fry with the lid open until you get the pleasant aroma of slightly roasted cabbage.
- 5
Step 5
Prepare the sauerkraut. Soft sauerkraut just needs to be squeezed to remove excess brine; for crisp sauerkraut, heat it in the microwave or on the stove until softened. Place it in the multicooker pot and turn on the "Stewing" mode.
- 6
Step 6
After 20 minutes, season the solyanka with salt to taste, add a little sugar, cumin (it's best to crush it slightly with your fingers beforehand), and a bay leaf. Mix the solyanka well and simmer for another 5 minutes. Then leave the multicooker in the "Keep Warm" mode for another half hour. This way your solyanka will be juicy and not overcooked.
- 7
Step 7
Serve the solyanka hot, обязательно with fresh rye bread. Very tasty!