Solyanka with sauerkraut
Description
The recipe won't take much time. See, serve hot.
Instructions
- 1
Step 1
1. Before preparing the solyanka with sauerkraut, rinse the mushrooms and soak them in water overnight. Place the pot with mushrooms on the stove, bring to a boil, then simmer for about half an hour until the mushrooms become soft. Strain the broth.
- 2
Step 2
2. Rinse the sauerkraut thoroughly three times and squeeze dry. Peel the onion, wash it, and chop.
- 3
Step 3
3. Heat a skillet and melt the butter in it. Add the onion and sauté in the butter until golden brown, then add the cabbage and mix. Cook over low heat, covered, stirring occasionally for about an hour and a half, until the cabbage becomes soft. Add mushroom broth as needed.
- 4
Step 4
4. Wash the meat, dry with a paper towel, and cut into small cubes. Fry separately in a heated skillet with oil, stirring, for 20 minutes.
- 5
Step 5
5. Cut the ham and sausage into small pieces. Once the cabbage is cooked, add them to the frying pan along with the fried meat and boiled mushrooms. Mix well.
- 6
Step 6
6. Add bay leaf, season with salt and pepper to taste, simmer, stirring occasionally, covered for half an hour.
- 7
Step 7
7. Heat a skillet, melt the butter, and add the flour. Cook until thickened, stirring constantly. Add the roux to the cabbage and meat mixture, and simmer for another 10 minutes. Turn on the oven.
- 8
Step 8
8. Transfer the ingredients to a baking dish and place in the oven to bake at 180 degrees for 30 minutes. The solyanka with sauerkraut is ready.