Mixed meat hodgepodge with sauerkraut
0
473
Kitchen
Russian
Calorie content
149.2 kcal
Portions
6 port.
Cooking time
60 minutes
Proteins *
9.4 gr.
Fats *
15.5 g
Carbohydrates*
5.9 gr.
Usually, a prefabricated meat hodgepodge is prepared with pickled cucumbers - they have both salty and sour notes and perfectly set off the meaty taste of the dish. But let us deviate a little from this tradition and use sauerkraut instead of cucumbers. We assure you that it will turn out very tasty!
Ingredients
Cooking process
The first step is to boil the chicken and prepare the broth. We wash the chicken, cut off the excess fat, chop it into compact pieces. We put it in a saucepan, fill it with water (one and a half to two liters) and put it on the stove. From the moment of boiling, cook at a slow boil for forty to fifty minutes. Salt to taste. Do not forget to remove the foam.
Preparing sauerkraut. We squeeze it well from the brine with our hands. If the pieces of cabbage are too large, then cut it into smaller pieces. Place the cabbage in a preheated pan with a small amount of vegetable oil, pour in a couple of tablespoons of water and cover with a lid. Simmer for seven to ten minutes, stirring occasionally. The cabbage should soften. Then add finely chopped onions, mix and simmer for another five to ten minutes. At the end of cooking, add tomato paste.
Bon Appetit!