Sauerkraut is a regular guest of dishes in Slovenian homes. We will present five classic and traditional dishes that can be prepared using sauerkraut. Appetizers, main dishes, desserts or a snack of sauerkraut. Every chef and everyone who wants to prepare a dish that our grandmothers prepared for Sunday lunch should know how to prepare each of these dishes. Sauerkraut has many possibilities for creation and each recipe below can be slightly modified according to the wishes of the chef.
Classic gutta with sauerkraut
Gutta is a traditional dish that can be prepared with sauerkraut or turnip. This time we will present a recipe for gutta with sauerkraut, which is one of the most widespread and used recipes. Recipes can always be modified and ingredients removed if one does not suit you. What do you need for gutta with sauerkraut?
- 500 grams of sauerkraut
- 300 grams of potatoes
- 300 gm brown beans
- 1 teaspoon salt
- 2 bay leaves
- 6 black peppercorns
- 20 g flour
- 2-3 onions
- 3 garlic cloves
- Pork (ribs) / sausage / bacon
- Other spices (marjoram, sweet pepper, ..)
It is best to soak the beans overnight in water to reduce the cooking time. Pour lard or oil into a large saucepan and heat. Cut the onion slices, put them in the pot and fry until creamy, adding a small amount of water. Sprinkle with hot water and add peppers, beans and meat of your choice. Simmer for about half an hour or until the beans are half cooked. Now add the washed and arbitrarily chopped potatoes and bay leaf. Cook again for half an hour and add sauerkraut. It can be washed or chopped and cooked again for half an hour. In a separate frying pan, fry the lard, paprika, flour and garlic and add the ingredients already in the saucepan. Stir and cook for 15 minutes. Add any ingredients and finish the gutta with sauerkraut.
One of the simplest recipes with sauerkraut is sauerkraut soup. It does not require a lot of knowledge and a wide range of ingredients, and the recipe can change as well. For sauerkraut you will need:
- 500 grams of sauerkraut
- ¾ liter of water
- Crushed red pepper, salt, pepper
- soup cube
- Pork chops and millet porridge (optional)
We start with the onions, which we peel and chop. Heat the oil in a saucepan and fry it. Add sauerkraut and spices of your choice. Simmer on low heat for about ten minutes and add to it the water to which we added the dissolved soup cube. Cook the sauerkraut soup for twenty minutes. At this point, we can add pork or millet porridge and other ingredients if we choose it. Fry pork or bacon a little before putting it in the pot, and if porridge is added, stew with sauerkraut until done. Sauerkraut soup for four people.
Sauerkraut with Carniolan sausage
Another traditional recipe with sauerkraut, to which we added another Slovenian dish – Carniolan sausage. The main part of the recipe is the correct preparation of the carniolan sausage, sauerkraut will be quite suitable. What do we need for sauerkraut with Carniolan sausage?
- 1 kg of sauerkraut
- 2 pairs of Carniolan sausages
- pouch from what
- smoked red pepper
- salt pepper
The recipe begins with the preparation of the Carniolan sausage. A couple of sausages are boiled in cold water. When the water boils, leave the saucepan aside, cover with a lid, leave for another ten minutes and cut into rings. During this time or before that, peel the onions, cut them into slices and chop them. Heat the oil, add the onion, add a pinch of salt – fry until a nice yellow color. Add garlic, sauerkraut and bay leaf. Roast for fifteen minutes, stirring occasionally. Now you can add smoked pepper and other seasonings, stir and add slices of Carniolan sausage and 2 or 3 dl of water. Simmer for the next ten minutes.
Szajd goulash with sauerkraut
Once again a main dish of sauerkraut we all love to eat. The dish comes from Hungary, but has become literally domesticated in Slovenian homes. A dish on a spoonful of sauerkraut and meat can be served with potatoes, dumplings, bread or any other side dish. For Szeged goulash with sauerkraut we will need:
- 1 kg of sauerkraut
- 750 g meat (pork shoulder)
- 50 ml of oil
- 2 onions
- garlic (3 cloves)
- juniper berries
- crushed red pepper
- mashed tomato spoon
- 1 dl sour cream
- Salt, pepper, cumin,…
The first task on the list is the meat or its washing. Cut it into cubes of any size. Peel the onions and chop them into very thin slices or chop. Peel garlic and chop. Sauerkraut can be rinsed under water if it looks too sour. In a large saucepan, heat the oil and add the onion, fry until it becomes glassy. Add the meat and fry for 15 minutes, stirring occasionally, until brown on all sides. Sprinkle with ground paprika, stir and add sauerkraut, puree, cumin, bay leaf, juniper berries and garlic. Cover all ingredients with water and bring to a boil. Cover the pot with a lid, reduce the temperature and cook for 60 minutes. But a few minutes before the end of cooking, you can mix sour cream and some spices in the dish. How do we know when Szeged ends? When cabbage and meat become soft.
Pies with sauerkraut and minced meat
A somewhat unconventional recipe for Slovenia, but a traditional one in our neighboring countries. This is the most complex recipe on our list, which will bear fruit after the end of the work. For a pie with sauerkraut and minced meat we will need:
dough (can also be purchased)
- 200 grams flour
- a pinch of salt
- 100 gm butter
- 3 tablespoons water
- 1 egg
- 400 grams of sauerkraut
- 400 grams minced meat
- 100 grams of bacon
- oil spoon
Sift the flour in a bowl and mix it with salt. Sprinkle the butter cut into cubes and knead it in the flour and salt. Beat the egg, pour it with cold water into a bowl, and knead it into a nice ball. Wrap it in tin foil and put it in the fridge for an hour. Peel and chop onions. Do the same with bacon, cut into small pieces. Sauerkraut can be rinsed quickly under running water if it looks too sour. Heat the oil in a frying pan and fry the onions and bacon. Add minced meat and spices and fry over medium heat until the meat turns brown. Add the cabbage and fry everything for a few minutes, adding salt and pepper. Remove the pan from the heat and let it cool.
Preheat the oven to 180 degrees Celsius. Grease and dip the baking tray in which we will bake. Roll out the dough (to about three centimeters), transfer to a baking tray and press it down. To make baking easier, pierce it several times with a fork and finally cover it with the filling we have prepared. For the toppings, we can choose sour cream with eggs and spices, but the decision is on the chef’s side. Pour the garnish over the filling. Put the pie in the oven and bake for 45 minutes.
Author: Žiga Kastelic, photo: pixabay.com