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Ingredients for making Belarusian sauerkraut salad
- Potato 4 pieces
- Champignon mushrooms 200 grams
- Red onion 1 piece
- Sauerkraut 200 grams
- Parsley or dill 2-3 branches
- Green onions 2-3 feathers
- Sugar sand 1 teaspoon
- Vegetable oil 2 tablespoons
- Salt to taste
- Ground allspice to taste
- Concentrated lemon juice 1/3 teaspoon
- Main Ingredients: Potato, Onion, Mushrooms
- Serving 4 servings
- World Cuisine
Teaspoon, Tablespoon, Deep pan - 2 pieces (each capacity is 2 liters), Knife - 2 pieces, Cutting board - 2 pieces, Deep plate, Colander, Plate, Fork, Skimmer, Deep bowl, Salad bowl
Preparation of Belarusian salad of sauerkraut:
Step 1: prepare the potatoes.
We wash the potatoes under cold running water with a kitchen brush. The peel is not removed! We put the tubers of the vegetable in a deep pan and fill it with water so that it is 5 to 7 centimeters higher than their level.
Then turn on the stove on medium heat, put a pot of potatoes on it and cook it for 20 - 25 minutes. After the required time has passed, we check the readiness of the potatoes with a fork. In turn, we introduce a fork into each tuber, if it enters without pressure, the potatoes are ready. We shift it into a deep plate and cool to room temperature.
Step 2: prepare the mushrooms.
We prepare mushrooms at the same time as potatoes. Cut the root of each champignon. We wash the mushrooms under cold running water. Transfer to a deep pan and pour hot water from a heated kettle.
Turn on another burner on the stove to the middle level. We put a saucepan with mushrooms on it and add concentrated lemon juice to this container. After boiling water again, boil champignons 15 - 20 minutes until ready. Then, using a slotted spoon, we transfer them to a deep plate and cool to room temperature.
Step 3: prepare cabbage, onions and greens.
While boiling potatoes and mushrooms, prepare the remaining vegetables. We put sauerkraut in a colander, squeeze out excess juice with our hands, transfer to a cutting board, chop and send the cabbage into a deep bowl.
We clean the red onions from the husk, cut the roots from the feathers of the green onions, and remove the thickened stems from the greens. We wash onions and herbs under cold running water and dry with paper kitchen towels. In turn, we lay the vegetables on a cutting board and chop. Onions are cut into rings, half rings or cubes up to 5 - 7 millimeters thick and put in a bowl with sauerkraut. Just chop the greens finely and transfer to a separate plate.
Step 4: bring the salad to full readiness.
Now it's time for the cooled mushrooms and potatoes. Champignons are slightly squeezed, put on a cutting board and cut into layers up to 5 millimeters thick.
We shift them into a bowl with cabbage and onions.
Remove the peel from the potatoes, put it on a cutting board, cut into rings, half rings or cubes up to 1 centimeter thick.
Add the slices in a bowl to the rest of the vegetables. Pour sugar there, salt to taste, ground black pepper and pour vegetable oil.
We mix all the components of the salad with a tablespoon until smooth, transfer the dish to a deep salad bowl, sprinkle with chopped herbs and serve.
Step 5: serve Belarusian sauerkraut salad.
Belarusian sauerkraut salad served at room temperature. It is served in a salad bowl, after sprinkling with chopped herbs. Basically, such a salad is used as a side dish for poultry, fish or meat dishes. Enjoy it!
Enjoy your meal!
- Instead of allspice, ground black pepper can be used.
- Instead of fresh mushrooms, you can use dried mushrooms. But before that they should be soaked in cold water overnight, then squeezed, boiled in salted clean water for 30 minutes, cool, cut into strips and then mix with all the other ingredients.
- Boiled dried or fresh mushrooms can be fried in a small amount of oil and then added to the salad.
- Instead of red onions, you can use white onions or leeks.