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Sauerkraut solyanka with bacon and eggs in a pan

1/2 liter jar of sauerkraut
2 medium onions
125 gr bacon (sausage, sausages)
3 eggs
a slice of celery or parsley
tiny piece of ginger root
2 table. tablespoons of vegetable oil
salt, pepper, herbs, seasonings to taste

Heat vegetable oil in a skillet. Dice the onion and sauté in oil until soft. Add bacon, cut into thin noodles and fry until golden brown. Finely chop a piece of celery or parsley root and a small piece of ginger root, add to the pan. Squeeze the sauerkraut without fanaticism, add to the pan and simmer over low heat until the sour smell disappears and the volume decreases. When the cabbage settles and turns golden brown, bring to taste (salt, pepper, sugar), add eggs beaten with seasonings (curry, pepper, paprika) and bring until tender with constant stirring.
Tasty, aromatic, very satisfying!

Sauerkraut solyanka with bacon and eggs in a pan

The sauerkraut is over, we turn to fresh herbs.

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