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Sauerkraut hodgepodge with meat

Sauerkraut and Meat Solyanka (Braised)

Hearty, aromatic, and perfect for a family dinner! This sauerkraut and meat solyanka is a delicious main dish that's just right for the cold months. You get the meat and the side all in one, and since it's all made in a single pan, it saves time and dishes.

nasstin

Recipe author

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Composition / ingredients

Servings:

Sauerkraut

Pork

600

Smoked sausage

150

Pork belly (smoked)

100

Onion

120

Garlic

Tomato juice (or 2 tbsp tomato paste thinned with water)

Vegetable oil

Water (may need a little more or less)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 45 % 9 g

Carbohydrates 15 % 3 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make sauerkraut and meat solyanka? Gather your ingredients. Use naturally fermented sauerkraut without vinegar — it's both tastier and better for you. Choose fattier meat; shoulder or neck is perfect and makes the dish juicier. Use any smoked meats — I've got sausage and belly, but ribs work great too.
Step 2:

Peel the garlic and crush it with the flat side of a knife. Chop it finely.
Step 3:

Peel and finely chop the onion, too.
Step 4:

Rinse and dry the meat, then cut it into medium pieces.
Step 5:

Dice the smoked sausage.
Step 6:

Cut up the smoked belly as well.
Step 7:

Heat the vegetable oil in a pan over medium heat. Sauté the onion and garlic until golden.
Step 8:

Add the meat and fry it until lightly golden.
Step 9:

Add the smoked meats and fry everything together for 3–4 minutes, stirring.
Step 10:

Add the tomato juice (or thinned tomato paste) and braise the meat, covered, for 4–5 minutes.
Step 11:

Add pepper. Don't salt yet — do that at the end after tasting, since the sauerkraut already brings salt.
Step 12:

Add the sauerkraut. If it's very sour, rinse it in a colander under running water first. I like it tangy, so I didn't rinse mine.
Step 13:

Braise the solyanka, covered, for 1.5 hours over the lowest heat, stirring now and then and adding water as needed. At the end, taste the cabbage and add salt to taste.
Step 14:

The meat solyanka is ready. Enjoy!

Rinse the meat and be sure to pat it dry with a paper towel — otherwise the excess moisture keeps it from browning and it just steams instead.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best, and which to avoid altogether, read more here.
Important! The wrong skillet can ruin even the best recipe. For all the details on picking the perfect pan for different dishes, read more here.