3 dishes with sauerkraut – a real refreshment for the body after the holidays

Sauerkraut is not only beneficial for health, but also versatile: it can be used to enhance soups and stews. In addition, sauerkraut is a great side dish for meat or fish, sandwiches, even Asian rolls.

Vaida Budrienė, communication manager of the “Iti” shopping chain, said that after the holidays, customers choose lighter food.

“After enjoying sophisticated and traditional Lithuanian cuisine during the holidays, after the end, customers try to choose lighter and healthier food. We notice that traditional and exotic fruits and vegetables enter the baskets every day, and in addition, sales of sauerkraut and the juice also increases in winter,” said V.Budrienė.

It is universally used

J. Sabaitienė said that sauerkraut is loved by Lithuanians and it has been sauerkraut at home for a long time.

“Sauerkraut is highly valued by Lithuanians for a reason – it is very nutritious and contains various substances useful for the body. In addition, they have an expressive taste, suitable for enriching various dishes. That is why sauerkraut should be included in the daily diet, especially in winter, so that you can strengthen your body with vitamins,” said the fruit and vegetable expert.

J. Sabaitienė says that we may think of pickled vegetables as a side dish for meat dishes, but sauerkraut and its Asian version – kimchi – can be used more in cooking.

“Sauerkraut can be stewed with mushrooms, fried sausages and boiled potatoes. Various pickled vegetables, including sauerkraut, can be an ingredient that adds flavor to hamburgers or hot sandwiches, not to mention good pickled vegetable stews.

Try it in the rice season, fill Asian rice rolls, even combine it with fresh vegetable salad and, most importantly, don’t be afraid to find new and unexpected combinations”, said J. Sabaitienė and shared some more interesting facts about sauerkraut. .

Some interesting facts about sauerkraut

Fermentation. On the one hand, sauerkraut does not take long to prepare – it is enough to season the cabbage with salt and your favorite spices. But after that, you have to be depressed and wait for a long time, at least a month, until the fermentation takes place. During this time, fungi and bacteria, naturally present in cabbage, begin to release acid when they consume sugar, so that in the long run, the cabbage acquires an expressive taste and is protected from spoilage.

Nutritional value. Sauerkraut contains many important nutrients that are necessary for the proper functioning of the body. 100 grams of sauerkraut contains only 19 calories, but there is a pile of all vitamins: vitamin C – very important for strengthening immunity, vitamins B6, K1 and K2, which play an important role in the process of bone growth. What’s more, sauerkraut is an excellent source of probiotics that are formed during fermentation.

salt. The main ingredient for making sauerkraut is salt, whose function is to draw water from the cabbage and promote the fermentation process. So, sauerkraut is high in sodium. Despite the fact that this mineral is important for the human body, it is not recommended to consume too much salt, so sauerkraut should be enjoyed in moderation.

Various dishes. Sauerkraut can be enjoyed alone, but it is perfect as a side dish for various dishes. Also, they are the main ingredient in the popular European Turkish dish, sarma – cabbage rolls. In Germany, sauerkraut is usually eaten with meat dishes, especially with sausages and potatoes. Sauerkraut also goes well in stews, especially when it includes beans or marinated meat, because the cabbage gives it a slightly sour taste.

A different culinary approach. Although sauerkraut is usually used in hot dishes in Europe, it is even used in sandwiches in the US. For example, sauerkraut is an ingredient in the popular Reuben sandwich, which complements the cheese and corned beef perfectly. And the hot dogs sold on the streets of New York wouldn’t be hot dogs without sauerkraut. They are also often used to prepare delicious hamburgers and fried sausages.

Sauerkraut soup

You will need:

  • 350 g of sauerkraut
  • 100 g of onions
  • 3 years sh. sunflower oil
  • 500 g of potatoes
  • 1 bay leaf
  • 1st century sh. ground sweet pepper
  • 1/2 century sh. ground white pepper
  • 1/2 century sh. ground cumin
  • 800 ml of meat broth or water
  • 1 year sh. chopped fresh dill

How to do it

Peel the onion and cut into cubes. Finely chop the sauerkraut. Peel the potatoes, wash and cut into large cubes. Heat the oil in a pan and fry the onion for 5 minutes. Add the cumin seeds, throw in the bay leaf and add the sauerkraut.

Simmer for 10 minutes, stirring constantly. Then add ground pepper, pepper and potatoes to the pot, pour broth or water in everything and cook for 20 minutes. Finally, add chopped dill and serve.

Sauerkraut salad with carrots and apples

You will need:

  • 300 g of sauerkraut
  • 100 g of carrots
  • 150 g of apples
  • 2nd century sh. olive oil
  • 1/4 century sh. Newly ground multi-colored pepper

How to do it

Shave and grate carrots, thinly slice apples and mix with sauerkraut. Drizzle the salad with olive oil, sprinkle with pepper, toss and serve.

Pork with sauerkraut

You will need:

  • 1 kg of sauerkraut
  • 1.5 kg of pork
  • 1 year sh. salt
  • 100 g of onions
  • 3 whole cloves
  • 1st century sh. pepper
  • 2 cloves of garlic
  • 2 bay leaves
  • 1st century sh. ground sweet pepper
  • 1/2 century sh. ground cumin
  • 4-5 years sh. oil
  • 1 glass of water
  • a few sprigs of thyme

How to do it

Boil salted water in a pot, add bay leaves, cloves, pepper, peeled, uncut onion, garlic and cook for 60-80 minutes.

Cut the remaining cabbage and onion and fry in a large pan in heated oil. Add the cumin and cabbage to the pot and simmer for 10 minutes, stirring constantly. Season everything with ground pepper.

Preheat the oven to 180 degrees. Put Cabbage, Cabbage in a deep baking dish smeared with oil, pour water, cover with foil and put in the oven. Bake for an hour until the meat is completely tender.

Remove the foil and bake for another 5-10 minutes. Garnish with fresh thyme and serve. Delicious!

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