Boiled potatoes with sauerkraut. Sauerkraut stewed with potatoes

The dish is lean, so we do not use any fats of animal origin. In fact, this is the same hodgepodge! Potatoes are fried, crispy, with a slight cabbage sourness! The dish is very simple, but also very tasty! Products are the simplest and most affordable!

Fried potatoes are probably the most popular dish in Russian families. It can be made with mushrooms and meat, but with cabbage - you will lick your fingers. This dish will also be an excellent side dish for meat or fish: men, as a rule, do not really like to fast!

Required Ingredients:

• potatoes - 500 grams;
• sauerkraut - 300 grams;
• onions - 1 piece;
• greens - to taste;
• vegetable oil - 6-8 tablespoons;
• ground black pepper - 1 pinch;
• salt - 1 pinch.

How to cook fried potatoes with sauerkraut on a lean table

1. We clean the potatoes, cut them into cubes and send them to a well-heated pan with vegetable oil.
2. Advice. If you want the potatoes to be exactly fried, ruddy, then you need to resort to a little trick. Place the sliced ​​potatoes in a bowl, cover with cold water and leave for 20 minutes to remove excess starch. Then we dry it - and start frying.
3. Fry the potatoes until golden brown, salt.
4. Add chopped onions, mix. Fry until the onion is lightly browned.
5. We put sauerkraut in the pan, squeezing out all the brine from it. Stir, pepper, cover with a lid and reduce the heat slightly.
6. Advice. , at home, you can look at our website.
7. We cook cabbage for 5-7 minutes, then remove the pan from the heat.
8. Serve hot, sprinkle with chopped herbs.

Bon appetit to all.

Favorite fried potato recipe from my childhood! I most often cook this dish in autumn or winter, when there is a lot of fresh sauerkraut. Very easy, cheap and amazingly delicious! The recipe will always help out when you urgently need to attach potatoes boiled in their skins, left over, for example, from cooking.

How to cook, you can also look at my website.

Such fried potatoes with cabbage are suitable for a lean table, but are completely contraindicated in a diet.

Ingredients for potatoes with cabbage:

• 500 g potatoes in their skins
• 500 g sauerkraut
• vegetable oil for frying
• 3-5 garlic cloves
• salt - to taste

Pink potatoes are the best for this dish. I recommend salting the dish only at the end.

How to cook fried potatoes with sauerkraut

Peel potatoes and cut into small pieces. Cut the garlic in half lengthways.

Heat the vegetable oil in a frying pan and add the potatoes along with the garlic.

Jacket potatoes are best used yesterday or as chilled as possible, since only boiled potatoes can lose their shape during frying in a pan.

Fry the potatoes over medium heat until an appetizing crust forms.

Squeeze the sauerkraut, cut across and put in a pan with fried potatoes.

Not quite suitable for this dish, read the label carefully if you do not ferment cabbage yourself.

Fry potatoes with cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. Ground coriander, black pepper, paprika, turmeric or ginger go well with such fried potatoes.

The simplest version of the dish for the whole family is stewed potatoes, it is easier to cook it. To emphasize the taste of potatoes, you can use an additional ingredient - sauerkraut. Light sourness will balance the taste of vegetables, and spices and herbs will bring zest. We suggest you cook the dish faster and easier than usual, try what you get stewed potatoes with sauerkraut in a slow cooker. If you want to satisfy the whole family, prepare the right ingredients, load them into the bowl, select the desired mode, and the rest is the task of the kitchen assistant.

The dish proposed below will be prepared using the Moulinex CE500E32 pressure cooker, all the necessary ingredients are stewed under pressure in it, so they turn out to be especially tasty. In the same way, it will be possible to cook potatoes in a usually slow cooker, the duration of heat treatment may vary, be guided by your model of equipment. For example, it will take no more than 15 minutes to stew in Moulinex, unlike a conventional multicooker (it will take about 40-60 minutes to stew).

Taste Info Potato main dishes / Vegetable main dishes / Stewed potatoes / Stewed cabbage

Ingredients

• sauerkraut - 350 g;
• water - 500 ml;
• bulb bulb - 1 pc.;
• potatoes - 1 kg;
• refined oil - 50 ml;
• tomato paste - 25 g;
• bay leaf - 2 pcs.;
• marjoram - 1/2 tsp;
• salt with ground pepper, herbs - to your taste.

How to cook stewed potatoes with sauerkraut in the Moulinex slow cooker

Peel a large onion, rinse under running cool water, dry with a paper towel. Cut the onion into medium sized pieces. Pour vegetable oil into the bowl, turn on the “Frying” program. If there is no such program on the menu bar of your multicooker, start the "Baking" mode. Wait a couple of minutes for the oil to warm up properly. Put the chopped onion on the bottom. Fry for about 5 minutes, stirring with a silicone spatula, until the onion becomes translucent, softer.

Place sauerkraut (if it is very sour) in a colander and rinse thoroughly under running water, squeeze. Add cabbage to fried onions. Stir and continue frying for 5-7 minutes.

Add tomato paste or sauce, pour in a little boiling water, mix. Simmer all ingredients for 5 minutes. finish cooking on this programme.

Peel the potatoes, then rinse well and cut into medium pieces (small potatoes can be cut into quarters). Transfer the potatoes to the rest of the ingredients. Add salt, ground black pepper, dried marjoram, and bay leaf, mix. Pour in more boiling water to completely cover the potatoes. Close the multicooker and start the "Extinguishing" mode for 15 minutes. If you have a pressure cooker, this time will be enough for the stewed sauerkraut and potatoes in the slow cooker to be fully cooked.

The dish is ready. Rinse and dry fresh herbs, chop finely and sprinkle over the finished dish.

Serve the stewed potatoes hot. Bon appetit!

Cooking Tips

• For a savory twist on stewed potatoes, add some grated celery root or parsley.
• A dish cooked in meat broth will turn out to be more satisfying.

Sauerkraut, tasty in itself, and even stewed, is a versatile, delicate dietary dish. Stewed sauerkraut with potatoes is good as a delicious side dish for meat, and it's just so nice to eat this lean dish.

Ingredients:
- a little dill
- 200 g sauerkraut,
- bay leaf, ground black pepper, salt - to taste,
- 2 carrots,
- 4 potatoes,
- 1 onion.

Cooking:
1. Rub the carrots on a grater, and chop the onion. Put these vegetables in a pan with oil and fry for two minutes.

2. Rinse sauerkraut from brine. Then add it to the carrots and onions. Cover the pan and simmer for twenty minutes, while stirring the dish from time to time.

3. Next, place thinly sliced ​​\u200b\u200bpotatoes in the pan. Salt, put the parsley and pepper. Stir and simmer until potatoes are soft. It's about twenty minutes. If you want it to cook faster, add a little water.

4. Put the finished potatoes with cabbage on plates and sprinkle with chopped herbs. This is a wonderful dish and will be no less tasty on the second day.

For those people who do not fast, potatoes with such cabbage will be an excellent side dish for sausages or any meat. If you do not like the sharp sourness and rich taste of sauerkraut, then before stewing, you can smooth out this taste by pre-soaking the cabbage in water.

How to salt and sour white cabbage in small volumes at home in an urban environment? A simple recipe and practical tips for preparing delicious and healthy sauerkraut.

• white cabbage - 2.3 kg;
• carrots - 200 gr.;
• medium grinding salt - 40 gr.;
• apple - 50 gr.;
• black peppercorns - 8 pcs.

To prepare delicious sauerkraut, you need to buy a hard, juicy head of cabbage, preferably white-headed rather than green. Before starting work, cut and taste raw cabbage, if it seems that the cabbage is bitter, it is better to cook something else from it. One of the most important conditions for salting and sourdough cabbage is cleanliness. All utensils, as well as the table and hands when cutting, laying and piercing cabbage, must be clean so that the cabbage is fermented with the "necessary" bacterium.
Cooking: I always try to put a few apple slices at the bottom of the dishes in which I salt the cabbage. It lends a little of its flavor to the cabbage and it is believed that salted cabbage is crunchier with an apple than without it. But without an apple, cabbage also turns out good. Apples are delicious too.
Next, you need to grate the peeled carrots on a coarse grater. Finely chop the cabbage with a knife or a special grater. Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.

After adding salt, the cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or bucket with a volume of at least 3.5 liters.) Salts for salting cabbage should be taken 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide).

We tightly put the cabbage in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). The juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface. 1-2 times a day, it is tedious to remove the press and pierce the cabbage to the bottom with a clean knitting needle or knife, expelling air bubbles.

So cabbage is fermented at a temperature in the kitchen of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can put the cabbage tightly in jars and pour cabbage juice over it). If the cabbage has not fermented yet, we wait another 1 day. In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can become very sour and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.) In the recipe, I indicate peppercorns. I crush them a little and put them between the cabbage when laying it. Also use dill seeds or small bay leaves (anything one). When fermented, the cabbage gets their aroma from these spices. Refreshing, tasty, healthy sauerkraut is ready! Now it is enough to add onion and fragrant vegetable oil and you can enjoy.
Bon appetit!

Preparing a tasty and satisfying meal for the whole family is not difficult if you have sauerkraut. Add potatoes and some other vegetables to it. Stew literally half an hour and the food is cooked. You no longer need to stand in the kitchen for a long time when lunch or dinner is approaching. Braised sauerkraut with potatoes is your salvation for the weekend.

This recipe uses regular sauerkraut with carrots and salt. But, if you have stocked up with cranberries or spicy herbs, you can also take it for cooking. As a result of stewing with vegetables and spices, it will become even more tasty and appetizing!

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients

• Sauerkraut - 200 g;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• Vegetable oil - 2-3 tbsp. l.;
• Ground black pepper - to taste;
• Table salt - to taste;
• Ground turmeric - 0.5 tsp;
• Boiled or filtered water - 150 ml;
• Green onions - for serving.

How to cook stewed sauerkraut with potatoes

Peel and rinse the onion head. Cut into small cubes. Heat up the oil in a frying pan. Put a cut in it. Saute to a slightly ruddy color - do not bring to a fried shade. If you wish, you can add sweet pepper to the onion.

It's cabbage time. If it is too acidic, rinse the cut in cold water. But then be sure to fold it on an iron sieve to remove excess moisture. It’s good if the cabbage dries out a little. If the pieces are large, you can pre-cut them with a knife or even kitchen scissors. The second option is convenient. Put the cabbage on the onion.

Fry everything together for a few minutes over moderate heat. Be sure to stir.

Peel and rinse potato tubers. Cut it into pieces. It is not necessary to grind, otherwise the tubers will boil in cabbage and lose their cut shape. Put the potatoes in the pan where you plan to cook the food. Instead of a saucepan, it is permissible to take a deep stewpan or cauldron.

Transfer cabbage with onions to the same pan.

Salt to taste. Add spices. Here it is ground black pepper and turmeric. But the choice of these additives depends on your preferences. For example, you can take a pinch of nutmeg, suneli hops and red paprika. Or choose another option - garlic, red ground pepper and parsley. In any case, introduce spices carefully so that the dish does not end up being too spicy or spicy.

Add hot water. Bring to a boil over high heat. Then turn the heat down to moderate.

Simmer for about 10-12 minutes with the lid almost closed. Then stir, see if the liquid has boiled away. Now you can adjust the density of the cabbage consistency. If desired, add a little more hot water. Then simmer the ingredients with the lid closed for another 20-25 minutes.

Put the finished dish in a deep plate or bowl. Sprinkle with chopped green onions. Braised sauerkraut with potatoes in a pan is a quick and easy dish. Cooking such food does not require special culinary knowledge and skills. In addition, such a dish can be served both as the first and as the second for lunch. Or as a full dinner with rye or black bread. This is such a versatile dish, always keep its recipe in your culinary piggy bank! Bon appetit.