Stocks of sauerkraut cannot be stored indefinitely, and a preparation made from the highest quality ingredients will eventually begin to spoil.
To ensure that your efforts are not wasted, the simplest option is to cook cabbage soup from sauerkraut, and given the circumstances, you can even make it Lenten.
To prepare you will need:
- 250 g sauerkraut;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 tsp tomato paste;
- spices, salt, pepper - to taste;
- vegetable oil;
- fresh herbs.
How to cook
Let's start cooking the potatoes. Peel the tuber, cut into small cubes, cook with spices in 1 liter of water for about 15 minutes.
At this time, sauté the onion and carrot. Cut the onion into cubes and grate the carrot on a coarse grater.
Fry the onion first, then the carrots, in vegetable oil in a preheated frying pan for 5-7 minutes over medium heat.
When the vegetables are ready, add the sauerkraut. It should be taken out in advance and placed in a colander or sieve to remove excess brine, or simply squeezed out by hand. Fry and then add the tomato paste.
After 10 minutes the vegetables should be ready and can be transferred to the pan with the potatoes.
Stir the contents and bring to a boil.
Add salt and spices, and if you want the cabbage soup to be more sour, you can add cabbage brine, but then bring it to a boil.
Before serving, add fresh herbs to the plates.
Bon appetit!
