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Sauerkraut
gourmet recipes |
SAUERKRAUT
BORTSCH
Preparation
time 25 min. - Cooking time 2h
Place the meat and the bone marrow into a cooking pot.
Cover with stock. Bring to the boil. Maintain boiling
point for 15 minutes while skimming. Add the onion,
garlic, the bunch of mixed herbs and the sauerkraut.
Boil for a further 45 minutes. Thereafter add the carrots
and beetroot cut into round separate pieces. Leave to
cook for an hour by turning down the heat of the stove
to a slight simmer. Half an hour before the dish is
cooked, remove the bunch of herbs and add the potatoes.
Before serving incorporate the whipped cream and the
vinegar. Season with paprika, salt and pepper. This
Slavic soup is then ready for tasting and may be suitably
accompanied by small glass of vodka on the rocks. The
meat is served separately. |
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Ingredients
for 8 :
1,2
kg raw sauerkraut, 1 kg topside meat,
2 bone marrows
2,5 l light beef stock,
8 potatoes, 8 carrots
2 onions, 4 cloves of garlic, 1 beetroot
1 cup cream, 1 cup wine-based vinegar liqueur
Bunch of herbs, paprika, salt and pepper |
FISH
TARTAR WITH RAW SAUERKRAUT
Preparation
time 15 min.
Mince the trout fillets by hand adding the shallots,
onion, garlic, chervil and chives. Generously add salt
and pepper to mixture. Avoid using a mixer as this will
crush the fish to a paste form. Divide into 4 portions.
Spread the fish tartar onto a bed of raw sauerkraut.
Store in the fridge. At serving time, pour a bit of
lemon juice and a spoon of olive oil. Carefully mix
the sauerkraut with the fish tartar. It is now ready
for the tasting, being well matched by a glass of fresh
Bandol rosé. Tartar amateurs might want to add
capers and raw egg yellow during the preparation. |
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Ingredients
for 4 :
500
g raw sauerkraut,
600 g sea trout fillets
3 shallots, 1 onion, 4 spoons of olive oil
Juice from 2 lemons, salt and pepper |
SAUERKRAUT
FROM THE SHORES
Preparation
time 20min. - Cooking time 20 min.
Scrape the mussels. Wash all the shellfish in fresh
water. Open the shellfish in white wine with Cayenne
pepper, in a stewing pot. Boil for 5 min. After carefully
draining the sauerkraut, place in a pan or a wok. Add
olive oil and the cooking juice from the shellfish adding
salt once again to the juice. Heat over a medium temperature
for 15 min. 10 minutes before the end of the cooking
time, place the shell fish, the sliced pieces of chorizo
(dry spicy Spanish sausage), and prawns onto the sauerkraut.
Cover. During this time cook the peas. Add them just
before serving, flavouring with saffron and a dry white
wine. This recipe, inspired by the paella, is economic
and makes for a spectacular dish. |
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Ingredients
for 8 :
1,8
kg cooked sauerkraut, 2 l of mussels,
1 l cockles
1 l scallops, 8 clams, 400 g prawns
400 g chorizo, 1 cup peas,
2 cups dry white wine
Cayenne pepper, saffron (optional) |
SAUERKRAUT
SALADE FOLLE
Preparation time 15 min.- Cooking time 10 min.
Cut off the tips
of the green beans and remove the threads. Cook them
in boiling salted water for 10 minutes. Pour the groundnut
oil into a pan and sauté the poultry livers,
cut into thin slices, over a brisk heat for 4 minutes.
Add salt and pepper. Deglaze the vinegar. Mix the
raw sauerkraut, with the salad in season, green beans,
poultry livers in a salad bowl, season with the cooking
juice from the livers. Add nut oil and finely chopped
chives. Serve onto plates and eat immediately, accompanied
by a light red wine from the Bordeaux region. The
combination of sauerkraut with cold salad and hot
livers is succulent, especially enhanced by with the
added touch of nut oil.
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Ingredients
for 4:
600
g raw sauerkraut,
200 g green beans,
400 g poultry livers
3 spoons of groundnut oil,
2 spoons of nut oil,
2 spoons of wine-based vinegar,
1 small bunch of chives,
Salad in season (plain lettuce, radicchio lettuce or
endive),
Salt and pepper |
TRADITIONAL
ALSATIAN SAUERKRAUT:
The acidity
levels of the sauerkraut vary according to the season
(less in autumn and increasing toward the end of spring).
According to what you prefer, you may wash the sauerkraut
once or twice. Brown the sauerkraut with the onions
and the lard. Add the bacon, the pork loin, the knuckle
of ham, the spices and the garlic.
Wet it with the wine and the stock, and leave it to
cook for 1h30. Leave to simmer in the boiling water
for 1 hour. Poach the sausages. Drain the sauerkraut,
serve onto a plate and garnish with the slices of ham
and the sausages. |
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Ingredients
for 8
2 kg
of sauerkraut,
1 shoulder of smoked pork,
500 g salted bacon
2 knuckled of ham 600 g salted pork loin,
8 Strasbourg sausages
100 gr lard, 2 onions,
1/4 l stock
1/2 l of riesling, 3 cloves
2 cloves of garlic, 8 juniper berries, coriander |
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