Sauerkraut is national Ukrainian dish that is served to both, festive and everyday table. It is not only very tasty, but extremely healthy as well: sauerkraut contains various vitamins and microelements necessary for human body.
Sauerkraut is very easy to cook and includes just three components: white cabbage, carrot and salt. Some Ukrainian housewives also add cranberry, horseradish, apples or pumpkin to it.
Sauerkraut is mostly served as a snack or salad. It is also added to first courses, such as famous 'kapustnyak'. Moreover, sauerkraut may be stewed with meat and vegetables or stuffed in piroshki.
Ingredients
Cabbage 5 kg
Carrot 4 pieces
Salt 100 g
Stages of cooking
1
Shred or grate the washed cabbage.
2
Grate the washed and peeled carrot coarsely. Add to the cabbage.
3
Stir the cabbage and carrot; season with salt. Stir one more time.
4
Put the cabbage into the pot and press it with a plate so the cabbage will give juice. Put a weight on top of the plate. You can use a jar of water as a weight. Put aside for 3 day; keep at a room temperature.
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Yushka is cooked differently in different regions of Ukraine
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Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components.
Yushka is cooked differently in different regions of Ukraine
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