Filter
Reset
Sort ByRelevance
Emily H.
Russian sauerkraut stew
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the sauerkraut leaking into a sieve. Heat the butter in the frying pan and fry the chestnut mushrooms on high heat around brown and cooked. Sprinkle with salt and pepper and scoop the mushrooms in a deep plate.
-
Chop the onion and peel the winter carrot, then chop it into 2 cm cubes. Do this with the potatoes. Finely chop the shiitakes and put them in the shortening for 3-4 minutes together with the onion. Add the carrot and potato and stir-fry 2-3 minutes. Spoon the sauerkraut with thyme and finely chopped parsley and pour in the stock.
-
Bring over medium heat to boil and let the sauerkraut gently simmer for 30 minutes until the potato cubes are cooked. Spoon the mushrooms with the resulting moisture and the sour cream through the sauerkraut and warm for another 2-3 minutes. Delicious with large wholemeal bread.
-
30 minMain dishmedium sized egg, onion, winter carrot, garlic, smoked chicken fillet, Shanghai pak choi, sunflower oil, tap water, chicken broth tablet, noodles, Japanese soy sauce,noodle soup with shanghai paksoi and chicken
-
30 minMain dishgarlic, Broccoli, Red onion, dried blond lentils, medium sized egg, extra virgin olive oil, Red wine vinegar, French mustard,lentil salad with broccoli and egg
-
35 minMain dishChestnut mushroom, oyster mushroom, pig oyster, peanut oil, butter, Red onion, Red pepper, yellow bell pepper, fresh rosemary, fresh thyme,pig oyster with mushrooms
-
30 minMain dishPizza Dough, artichoke hearts, onions, black olives, Mozzarella,artichoke pizzas
Nutrition
295Calories
Fat23% DV15g
Protein16% DV8g
Carbs9% DV28g
Loved it
more