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Solyanka with sauerkraut and sausages

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Kitchen Russian
Calorie content 45 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 2 gr.
Fats * 6.8 g
Carbohydrates* 3.4 gr.
* per 100 gr. product
Solyanka with sauerkraut and sausages
Content

Cabbage solyanka, and not just stewed cabbage, has a sour-salty taste, so pickled and pickled vegetables and mushrooms are added to it. In this recipe, you are invited to cook such a dish based on sauerkraut, which, together with tomato sauce and pickles, will add the desired sourness to the dish. Let's add sausages to the hodgepodge. The dish is simple and quick to prepare. Cooking in a skillet and without vegetable oil.

Ingredients

Cooking process

step 1 out of 6
First of all, prepare all the products for the hodgepodge. If the sauerkraut is too sour, rinse it with cold water.
step 2 out of 6
Peel the onion and chop into thin quarter rings. Chop the sauerkraut into smaller pieces with a knife. Then transfer the onion and cabbage to a deep frying pan or stewpan and simmer over medium heat for 5 minutes without adding oil.
step 3 out of 6
Cut pickled cucumbers into small pieces. Take smoked sausages, peel and cut into thin circles. Then transfer the cucumbers and sausages to the stewed cabbage.
step 4 out of 6
Then pour these ingredients in a frying pan with tomato juice or tomato paste diluted in a glass of water, add a laurel leaf and salt with black pepper to your liking.
step 5 out of 6
Stir the contents of the pan with a spoon. Cover the skillet with a lid and simmer the hodgepodge over medium heat for 20 minutes.
step 6 out of 6
Sauerkraut solyanka with sausages is ready. Transfer it to portioned plates and serve hot. It retains its taste well even when cold.
Bon Appetit!

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