Sour sci with chicken giblets
In winter you want warm and cooked soup. It will need: 400 g chicken hearts (or stomachs, pre-rinsed and peeled), 350 g sauerkraut, one bulb, 20 g butter, 4 medium potatoes, salt, pepper, dill, 1.5 -2 litres of water. Cooking the shell will take about 1.5 hours.
Hearts pour water and let you boil. Cook over low heat until ready. Getting rid of the foam. The onion is chinked and fried in oil. Potatoes are better boiled separately, as if you boil it together with cabbage, it will be firm. Add cabbage and toasting to hearts (stomachs), solim and pepper to taste. Leave on fire for 15 minutes. Potatoes spread on plates (if desired you can mash), pour soup and sprinkle with crushed dill.
Ingredients on 4 servings: 250-300 g cabbage, egg, 1 tsp sugar, a little vegetable oil, 1/3 tsp soda, 1 tbsp sour cream, 5-6 tbsp of flour.
Cabbage needs to be wrought from brine and finely cut with a knife. Season with sugar, add egg, soda, sour cream and flour. Stir well. In the pan, pour the oil and heat. Fry the fritters on both sides until golden. The dish is prepared quickly, no more than 30-40 minutes. Served with sour cream.
Needs: 350-400g sauerkraut, 150-200g salted mushrooms, 400g canned red beans, half bulb, some green onion, sunflower oil.
Preparation: Halve the bulb finely shinkuem and stir with chopped mushrooms. Add beans. Stir with cabbage. Add oil, stir, sprinkle with chopped green onions. Cooking will take 20 minutes, but the salad is better to give a little stiff.
Sauerkraut pigeons For this dish you will need a loaf of
sauerkraut, as well as 350-400 g of any minced meat, half bulb, 1 carrot, salt, pepper, vegetable oil, 2-3 tbsp. rice, bay leaf, a little tomato paste, 50-70 g bacon or brisket.
Mix minced meat with onions and carrots, a little cooked rice. Seasoning with salt and pepper. We remove the leaves from the cochan, fill the resulting mixture. Wrap an envelope like ordinary pigeons. In a deep frying pan or Kazan pour oil, put leftovers of crushed sauerkraut and bacon (brisket), bay leaf and pigeons. Pour with hot water mixed with tomato paste and languish over low heat until ready. Sometimes, stewing can take up to three hours, it all depends on the cabbage. But the result is worth it.