Sauerkraut Solyanka with Prunes

by Editorial Staff

I propose a recipe for a simple vegetable dish – stewed sauerkraut. The addition of sweet pepper and prunes makes the sauerkraut hodgepodge more interesting in taste and aromatic.

Cook: 1 hour 20 mins

Servings: 6

Ingredients

  • Sauerkraut – 800 g
  • Prunes – 7-8 pcs.
  • Sweet pepper – 0.5 pcs.
  • Carrots – 1 pc.
  • Bulb onions – 1 pc.
  • Vegetable oil – 50 ml
  • Sugar – 1 tbsp
  • A mixture of spices (for example, seasoning for stewed cabbage or hops-surely) – 1 teaspoon
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare food.
  2. Peel the carrots and grate them on a coarse grater.
  3. Put the stewpan on the fire, pour in vegetable oil. Place the onions and carrots in a saucepan.
  4. Add sauerkraut immediately (squeeze it out of the brine).
  5. Add sugar, salt, and pepper to taste. I also added a spice mix for the braised cabbage (you can use surely hops or any other spice you like).
  6. Mix. Pour in 50-70 ml of water.
    Simmer sauerkraut over low heat, covered, stirring occasionally, for 40-45 minutes. Add a little water as needed so that the cabbage does not burn.
  7. Cut sweet peppers and prunes into small pieces.
  8. Add pepper and prunes to the cabbage. Do not add more water – it should boil away.
  9. Stir the cabbage with prunes and bell peppers and simmer for another 10 minutes over low heat, covered.
  10. Remove from heat, let it brew for another 10-15 minutes.
  11. Sauerkraut solyanka with prunes is ready.

Enjoy your meal!

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