Sauerkraut solyanka with ribs

Category: Culinary recipes

Ingredients
Sauerkraut	500-600 g
Fresh cabbage	500-600 g
Fresh pork ribs on cartilage	300-400 g
Smoked pork ribs on cartilage	300-400 g
Fresh veal ribs on cartilage	300-400 g
Smoked sausage (you can Hunting sausages)	300 g
Sweet pepper	1 large
Bulb onions	4 medium
Vegetable oil	2 tbsp. l.
Brown sugar	1.5-2 tbsp. l.
Salt, freshly ground black pepper
Garlic	3-4 slices
Juniper berries	10 pieces.
Fresh parsley

Cooking method

I cooked a hodgepodge in a WOK, it is also possible in a frying pan with a thick bottom (cast iron).
I put fresh raw ribs in a very preheated frying pan (without oil) and fry them until the liquid evaporates and a little frying. Now I add vegetable oil, onion rings and again fry until the onion is transparent. I add crushed garlic, juniper berries, black pepper.
I add smoked ribs and sausages and fry again so that everything is saturated with taste.
I cook with the lid open.
Now it's time to bookmark cabbage, pepper (I cut into large pieces).
I squeeze sauerkraut from the brine. I cut fresh cabbage into cubes or strips.
I close the lid, the vegetables should now extract juice so that there is enough for stewing meat and cabbage. I stir it periodically with a spoon, don't throw out the moisture from the lid, but pour it back into the pan - I need it now. I cook over medium heat. Sauerkraut takes a long time to cook - we bring the cabbage to readiness.
When sauerkraut (and fresh) are ready, you can add brown sugar, salt to taste, fresh parsley. Stir and taste, add what is missing to taste.
Cook with the lid open, stirring constantly. Now we make the fire stronger, we need to ensure that all the liquid is evaporated from the vegetables, and they should be fried in the remaining oil in vegetables and meat.
Right now, the very taste of the hodgepodge will turn out, all the delicious delights of meat and vegetables, everything will make friends with each other!
You get such oily-looking vegetables!
Try again - delicious?
🔗