How to make solyanka from sauerkraut. Solyanka of sauerkraut with sausages

A simple and very economical option for dinner or lunch every day is sauerkraut solyanka. The dish turns out very juicy, spicy and aromatic. The main thing is not to confuse the hot dish with the soup of the same name. The technology for preparing this hodgepodge is so easy that even a beginner in cooking can easily repeat it.

The recipe includes very inexpensive ingredients that can always be found in the refrigerator: sauerkraut, sausages, tomato paste, onions and seasonings.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

Sauerkraut – 500 g;
Sausages (milk) – 320 g;
Onions – 50 g;
Tomatoes in their own juice – 100 ml;
Sunflower oil – 20 ml;
Sugar – 10 g;
Bay leaf – 1 pc.;
Garlic – 1 clove;
Cumin, pepper - to taste.

How to make solyanka from sauerkraut

Peel the onion and garlic, pass the latter through a press, and chop the onion into small cubes. Their taste should not be noticeable in the finished dish, and you cannot do without such seasoning - it will add spiciness to the tomatoes.

Cut the sausages into large pieces at an angle or into small circles.

In hot sunflower oil, fry the chopped onion along with crushed garlic and bay leaves until the onion is golden brown. Then place the sausages in the pan. Fry all the ingredients over medium heat for just a couple of minutes, stirring constantly with a wooden spatula or shaking the pan.

Next, add cabbage sauerkraut in its own juice. If desired, you can add cumin; this seasoning will enrich the taste well. Stir all ingredients, reducing heat slightly so that none of the ingredients burn.

After 10 minutes, you will notice how the cabbage begins to change color. Then add tomato dressing to the dish.

If desired, you can add peppercorns and salt. But before adding a little salt to the dish, be sure to taste it. Perhaps the salt will be unnecessary, since it was contained in sufficient quantities in the sauerkraut itself. Cover the pan with a lid and simmer the dish for 30 minutes. As a rule, sauerkraut is very crunchy, and this time should be enough for it to become soft.

To avoid a sour taste, add sugar to the stewed cabbage. Usually granulated sugar is added to taste, starting from a teaspoon. Be sure to mix everything thoroughly again, cover with a lid so that the sugar dissolves, and let stand on low heat for 5-10 minutes.

Serve the sauerkraut solyanka to the table. You will immediately feel the rich aroma of stewed cabbage and spices. As you can easily see, everything turns out simple, fast and very satisfying.

Cooking tips:

If you don’t have or don’t want to use sausages in the dish, solyanka can be prepared with smoked chicken breast, canned and fresh mushrooms or finely chopped pork. In the latter option, the cooking time may increase slightly;
Tomatoes in their own juice can be replaced with ordinary tomato paste or, in extreme cases, with mild ketchup.
add finely chopped and pre-seeded chili peppers to give the sauerkraut hodgepodge with sausages a spicy taste and aroma.

Today we have sauerkraut solyanka for lunch. The recipes for this dish delight with their variety. So, they cook it with different types of meat, mushrooms and vegetables. And modern housewives have long adapted to making hodgepodge in a slow cooker.

Vegetarian solyanka: you'll lick your fingers!

If for some reason you don’t eat meat or just want a lean dish, a hodgepodge of sauerkraut with mushrooms will come in handy. To make the dish tastier, add a mixture of mushrooms to it - dried, pickled and fresh.

On a note! You can add any vegetables to the hodgepodge. Just remember about the so-called product compatibility. For example, if you add potatoes, you should exclude rice grains, since both products are rich in starch.

Compound:

dried white mushrooms -70 g;
fresh cabbage - 0.3 kg;
pickled mushrooms - 250 g;
sauerkraut - 250 g;
fresh mushrooms - 0.1 kg;
onions – 3 pcs.;
carrot root vegetable;
parsley root;
0.2 kg canned tomatoes;
salt;
sprigs of greenery;
laurel leaves;
ground pepper;
olives.

Preparation:

Advice! Solyanka loves a lot of greenery. Before serving, add parsley, basil and dill.

Hearty meat solyanka

A hodgepodge of sauerkraut with meat turns out to be nourishing and tasty. You can use beef or pork pulp. To make the dish less fatty and high in calories, prepare hodgepodge with chicken fillet.

Compound:

0.2 kg sour cabbage;
0.2 kg pork;
2-3 tbsp. l. tomato sauce;
salt;
ground pepper;
2 laurel leaves.

Preparation:

Wash and dry the pork. Let's cut it into not too large pieces.
Heat the sunflower oil in a frying pan and add the meat. Fry it on a high burner until the pork is covered with a beautiful golden crust.
Place the meat in a saucepan.
Add a little oil to the pan.
Peel the onion and chop finely. Sauté it for a couple of minutes and then add the cabbage. It should be squeezed out thoroughly.
Fry everything, stirring, for ten minutes. The burner level is medium.
Add cabbage and onions to the pork.
Add tomato sauce. If necessary, add filtered water.
Salt and pepper the dish, add bay leaves. You can use any spices you like.
On the middle level of the burner, simmer the hodgepodge until done.
Solyanka of sauerkraut with pork served with herbs and sour cream.

An unusual side dish made from simple ingredients

From a simple set of ingredients you can create a truly royal dinner. Let's make hodgepodge with sausages. Choose premium quality sausages.

Compound:

0.5 kg sauerkraut;
0.3 kg of sausages;
2 tbsp. l. tomato sauce;
1 tbsp. l. apple cider vinegar;
1 tsp. granulated sugar;
salt;
ground pepper;
refined sunflower oil;
100 ml filtered water;
greenery.

Preparation:

On a note! Gourmets will appreciate hodgepodge with dried fruits. You can add dried apricots, prunes, dried persimmons, dogwood and even dried figs to the dish. But Solyanka does not like raisins, because they add sweet notes.

Minimum cost and effort - maximum taste!

It’s easier and faster to prepare a hodgepodge of sauerkraut in a slow cooker. If you have such a kitchen unit, then there is no need to worry about preparing a delicious dinner.

Compound:

0.5 kg sauerkraut;
0.3 kg of mushrooms;
1 tbsp. tomato sauce;
carrot;
1 tbsp. l. refined sunflower oil;
salt;
ground pepper;
2 laurel leaves.

Preparation:

Add sunflower oil to a multi-bowl. Set the “Fry” option and wait until it warms up.
In the meantime, peel the onion and chop it into half rings.
Place the onion in a multi-bowl and sauté until transparent.
Peel the carrots and cut into thin cubes.
Add it to the onion and fry for a couple of minutes.
Mushrooms need to be washed and chopped.
Place the mushrooms in a multi-bowl. Fry, stirring, together with vegetables.
Squeeze the cabbage from the juice and add it to the rest of the ingredients.
Fry, stirring continuously, for 2-3 minutes.
Salt the dish and pepper it. Lay out the laurel leaves and add tomato sauce.
Stir and switch the unit to the “Quenching” option.
Simmer the hodgepodge for half an hour. Ready!

Advice! You can add meat to the dish, just fry it lightly first.

Solyanka is a very common second course option. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Tomato paste, mustard, sour cream or mayonnaise are used as a sauce for this dish. Below are the most common recipes for sauerkraut solyanka.

In the classic version, solyanka is made with meat. Both pork and beef are suitable for these purposes.

sauerkraut;
pork or beef;
onion;
tomato paste;
salt and seasonings.

So, let’s prepare a classic hodgepodge with meat:

Wash and cut the meat, put it in a frying pan, season with salt and spices, fry until a crust forms.
Squeeze sauerkraut from juice. If it is too sour, rinse in a colander and then add to the meat.
Chop the onion into half rings, place in a frying pan and continue frying.
Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid evaporates.

Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.

If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.

During the cooking process you will need:

500 g sauerkraut;
2 onions;
3 – 4 carrots;
400 g mushrooms;
salt and seasonings;
sour cream or cream.

Preparation procedure:

Peel the mushrooms, onions and carrots, chop and fry, adding salt and seasonings.
Drain the brine from the sauerkraut, add it to the pan and continue cooking.
A few minutes before removing the dish from the heat, add cream or sour cream diluted with water and simmer the dish for a while.

Advice. To make the taste of solyanka more spicy and bright, it is better to use canned wild mushrooms and hot seasonings.

Solyanka with pork will turn out spicy and piquant if you season it with mayonnaise-mustard sauce.

To make such a dish, you will need the following components:

sauerkraut;
pork;
garlic cloves;
red bell pepper;
salt and spices;
mayonnaise and mustard in equal proportions;
greenery.

Work process:

Cut the pork into cubes or strips, season with salt, spices and fry.
Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put the chopped vegetables in the pan and continue cooking.
Strain the sauerkraut from the brine, add to the dish and fry until soft.
Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer covered for a few minutes.

The finished hodgepodge is laid out on plates, sprinkled with herbs and placed on the table.

Delicious option with sausages

Solyanka made from sauerkraut with sausages is a fairly economical and common option for preparing this dish.

To work you will need:

sauerkraut;
any sausages;
bell pepper;
carrot;
fresh tomatoes;
salt and seasonings.

Sequence of work:

Place sauerkraut, grated carrots, chopped onion and bell pepper chopped into half rings into a deep frying pan. Start frying by sprinkling with salt and spices.
Cut the sausages into circles or semicircular slices and add them to the vegetables when they soften and release their juices.
Cut the tomatoes into cubes, add to the rest of the ingredients, close the container with a lid and simmer the dish on the fire until cooked.

Attention! The tomatoes should be well stewed. Otherwise, the hodgepodge can quickly “ferment” and become unfit for consumption.

Recipe with potatoes

Potatoes can rightfully be called one of the most popular vegetables in Russia. It is added to both first and second courses, and of course, there is the option of making hodgepodge with this root vegetable.

For the dish you will need:

sauerkraut;
meat or poultry fillet;
carrot;
garlic;
several potato tubers;
tomato paste;
broth or boiled water;
salt and spices;
greenery.

Sequence of work:

Chop the meat, chop the onion, carrots and garlic. Add salt and seasonings and fry.
Peel the potatoes, cut into large pieces and add to the meat, then cook until a crust forms.
Add sauerkraut to the other ingredients and keep everything on the fire for a while. After this, pour the dish with tomato paste diluted in broth or boiled water and simmer until the potatoes become soft.
A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and stir.

Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.

From sauerkraut and fresh cabbage

If sauerkraut is not enough to make hodgepodge, you can add fresh cabbage to it. In this case, it is permissible to use both white and red cabbage versions.

For the dish you will need:

sauerkraut and fresh cabbage in equal parts;
meat or sausages;
garlic;
carrot;
sweet and hot peppers;
fat sour cream;
salt and suitable seasonings.

Work process:

Fry the meat with onions, garlic, carrots and chopped pepper. If sausages are used for cooking, they are added after frying the cabbage.
Pour assorted cabbage sticks into the frying pan and fry until done.
Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.

Some housewives prefer to add green peas to this dish, using fresh, frozen or canned product.

Solyanka from sauerkraut in a slow cooker

Various household appliances make the life of a housewife much easier and allow you to prepare familiar dishes without spending a lot of time and effort. Let's look at the slow cooker recipe for our already simple dish.

To work you will need:

chicken fillet;
sauerkraut;
garlic;
carrot;
large juicy tomatoes;
mustard seeds;
salt and seasonings.

Operating procedure:

Heat vegetable oil in the bowl of the appliance and add chicken fillet. Season it with salt and spices, then turn on the frying mode.
When the meat releases its juices, add chopped onion, garlic and carrots, fry the mixture until the vegetables are soft.
Place sauerkraut and diced tomatoes in a bowl and cook in frying mode for another 5 - 7 minutes.
Sprinkle the dish with mustard seeds, stir and add a little water. Close the lid of the device, setting the extinguishing mode.

Solyanka will be ready in 20 - 30 minutes. Upon completion of the process, you should not immediately open the lid; it is better to let the dish brew for a while.

How to cook a dish in the oven

Cooking solyanka will not take much time and effort if you make this dish in the oven.

To work you will need:

sauerkraut;
meat;
bell pepper;
garlic;
carrot;
tomato paste;
sour cream;
broth or purified water;
seasonings and salt.

Cooking sequence:

Fry the meat with onions, carrots, bell peppers and garlic in a frying pan. When it releases juice, add sauerkraut.
Keep the dish on the fire for a little while, season with salt and spices, and stir. Then place the resulting mass in a fireproof container.
Level the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). After this, it’s time to put the future hodgepodge in the oven.
We will cook this first dish at medium heat until the liquid has evaporated.

You can prepare this hodgepodge in portions by placing the ingredients in pots and pouring tomato-sour cream sauce.

Solyanka made from sauerkraut is one of the simplest and at the same time delicious dishes. You should not save time for preparing such a dish, then the result will please you. The more different smoked meats are present in the hodgepodge, the tastier it will be. It would be an excellent option if you cook it not with water, but with rich brisket.

Solyanka from sauerkraut in a slow cooker

To prepare we will need:

a kilogram of fresh cabbage;
8 - 9 sausages;
two carrots;
six potatoes;
two onions;
oil, seasoning, bay leaf, herbs and salt.

First, rinse the cabbage twice; if it is very acidic, then use hot water. Then finely chop the onion, fry it in a slow cooker until golden brown in the “Baking” mode, add the carrots cut into small cubes and simmer for about another five minutes.

Peel and cut the potatoes into small cubes, add them to the vegetables. Then add sauerkraut there. Mix everything well and set to simmer in the “Stew” mode for about 1.5 hours.

Half an hour before the dish is ready, add sausages, pre-fried and cut into circles. If you prefer any other meat products, you can use them (sausages, brisket, bacon, sausage, etc.). Serve the finished dish with herbs.

Solyanka made from sauerkraut. Recipe No. 2

Ingredients:

pork ham, smoked meats - 200 g each;
three pickled cucumbers;
two tomatoes;
300 g sauerkraut;
one onion;
capers;
tomato paste, salt, oil, pepper.

Solyanka from sauerkraut: recipe

Cut the cucumbers into small pieces. We cut all the smoked meats into thin strips, and the tomatoes into small cubes. Chop the onion.

Boil the pork until half cooked, remove the meat. When the meat has cooled, cut it into small pieces. Fry the pork pieces with onions until golden brown, then put them back into the broth.

As soon as the water boils, add sauerkraut, cucumbers and smoked meats. Cook the hodgepodge until the cabbage becomes soft. At the end, add capers, tomatoes, pepper, tomato paste and salt.

Sauerkraut solyanka is ready! Bon appetit!

and mushrooms

Ingredients:

1.5 kg of sauerkraut;
four onions;
six mushrooms (champignons);
fried pork (can be replaced with ham) - about half a kilo;
sausage, game - 100 gr.;
flour, butter, salt, bay leaf, pepper.

Preparation

First, boil the mushrooms until tender. Then rinse the cabbage three times in cold water and squeeze. Finely chop the onion and fry it with three tablespoons of sunflower oil, then add cabbage to it, fry it, gradually adding mushroom broth.

When the cabbage becomes soft, you need to add fried ham, sausage and game to it. Season everything with salt and pepper, add Simmer for thirty minutes, then fry one spoonful of flour and add it to the cabbage, mix well and simmer for about ten minutes. Place the hodgepodge in a saucepan and cook in the oven for another half hour until it browns a little. A hodgepodge of sauerkraut is served with sour cream.

Bon appetit!

1. Peel the onions and chop finely.
2. Peel the carrots, wash, dry and grate on a fine grater.
3. Heat sunflower oil in a deep frying pan with a thick bottom or a saucepan.
4. Place the onion in the pan and fry for 3-4 minutes, then add the carrots and cook for another 5 minutes.
5. While the vegetables are roasting, cut the sausages into small cubes. Add to the onions and carrots and fry a little.
6. Place the sauerkraut in a colander or sieve (the juice should drain completely!), rinse under running water and place in a frying pan.
7. When the cabbage is warmed up well, add a small amount of hot water to the frying pan, cover with a lid and simmer a little.
8. After 7-10 minutes, add tomato paste, sugar and vinegar to the dish, mix the contents of the pan thoroughly and continue to simmer under the lid.
9. As soon as all the liquid has evaporated from the pan, the dish can be removed from the heat.

To prepare hodgepodge with sauerkraut, you can use sausages or sausages, boiled or smoked sausage, and ham.

Solyanka with pork ribs turns out very tasty. To do this, the ribs should be cut into portions, rinsed thoroughly under running water and dried. Then heat the sunflower oil in a frying pan, fry the ribs until half cooked and place in a frying pan with fried onions and carrots, cover with a layer of cabbage and cook further in the same way as indicated in this recipe. By the way, this dish can also be wonderfully prepared in the oven, using a baking sheet with high sides or a special baking dish.
You can also add mushrooms to the hodgepodge with sauerkraut. For example, if you use porcini mushrooms for cooking, you must first rinse them and soak them in cold water. And then, before cooking, pour the mushroom infusion into a separate container and use it for stewing, gradually adding the aromatic liquid into the pan. Well, cut the mushrooms into pieces and cook with all the other ingredients.

Solyanka made from sauerkraut is served hot as a second course. The food should be placed on portioned plates and sprinkled with a large amount of finely chopped herbs.

Enjoy your meal!