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Emily H.
Russian sauerkraut stew
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Ingredients
Directions
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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.
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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.
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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.
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55 minMain dishfloury potatoes, grilled red peppers in a pot, sauerkraut natural, onion, unsalted butter, shawarma strips, tomato paste, Full Milk, paprika, caraway seed,casserole with sauerkraut and shawarma
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20 minMain dishpotatoes, garden peas, radish, steaks, butter, Apple juice, balsamic vinegar,steak with garden pea puree
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15 minMain dishnut rice, sweet peppermint mix, celery, tuna pieces in olive oil, garlic, fresh fresh mint, unsalted pistachios, bruschetta tomato salad,lukewarm rice salad with tuna, paprika and mint
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20 minMain dishonions, baking bacon, turkey fillet, sunflower oil, couscous, Dutch stir-fry vegetables, mild Indian curry paste, chickpeas,lime dish with chickpeas
Nutrition
295Calories
Fat23% DV15g
Protein16% DV8g
Carbs9% DV28g
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