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Classic sauerkraut hodgepodge with sausages in a pan

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311
Kitchen Russian
Calorie content 62.3 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 3.1 gr.
Fats * 6.9 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
Classic sauerkraut hodgepodge with sausages in a pan
Content

Solyanka is not only soup. This is also a hearty second course, which in this case we will cook in a frying pan of sauerkraut with sausages. Additionally, we use mushrooms and pickled cucumber - classic additives for hodgepodge. It is advisable to use a thick-walled pan for cooking in order to avoid burning and ensure uniform stewing.

Ingredients

Cooking process

step 1 out of 7
Cut the onions into small pieces. In a frying pan, heat a small amount of vegetable oil until hot and put the onion in it. Fry until transparent. Cut the pickled cucumber into cubes, add it to the pan. Next, put in the tomato paste and pour in a couple of tablespoons of water. Stir and simmer over medium heat for ten to fifteen minutes, stirring occasionally.
step 2 out of 7
Preparing the cabbage. We squeeze sauerkraut well from the brine with your hands. If the pieces of cabbage are too large, then cut it into smaller pieces. Finely chop fresh cabbage. Place the sauerkraut and fresh cabbage in a separate pan.
step 3 out of 7
Cut the champignons into thin slices and put them on the cabbage.
step 4 out of 7
Add frying with pickles, pour in a quarter glass of water and close the lid. Cook the hodgepodge over low heat for twenty to twenty five minutes. Stir periodically so that the cabbage does not burn and stew evenly.
step 5 out of 7
Peel the sausages and cut them into circles. We spread it in a hodgepodge towards the end of stewing. Put salt and black pepper.
step 6 out of 7
Stir and simmer for another five to seven minutes to combine the flavors.
step 7 out of 7
We serve the ready-made hodgepodge hot or warm. We decorate the dish with fresh herbs, in addition, you can serve fresh bread or boiled potatoes.
Bon Appetit!

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