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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It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.
Fried bun is a great and versatile dish. It can be served as an appetizer, as well as a main course. The fried buns differ from the baked one in cooking techniques and flavors. Because of being fried, the buns have a golden crisp. These buns are very tasty and possess inimitable smell.
