Stewed Sauerkraut (or Cabbage)

Stewed Sauerkraut (or Cabbage) - Russian Fish & Seafood Recipe

How to Cook & Prepare Stewed Sauerkraut (or Cabbage):

1 kg sauerkraut 2 tblsps tomato puree
(or cabbage) 1 onion
2 ½ tblsps butter or 1tblsp sugar
drippings 1 tblsp flour

Prepare the sauerkraut (or cabbage) as directed in the recipe for solyanka (see p.93)

Clean the fish (sturgeon, sevruga or sterlet) and cut into 40 –to 50 gram pieces. Put the fish in a separate saucepan and sprinkle with salt and pepper. Add the capers, peeled and sliced pickled cucumbers from which the seeds have been removed, tomato puree, sliced onions slightly sautéed in butter, the fish liquor (or water) and bay leaves. Mix these ingredients, cover with a lid and simmer for 15 to 20 minutes. Taking care not to break up the pieces of fish, stir in the flour which has been combined with a teaspoonful of butter. Boil for 10 minutes.

Spread one third of the stewed sauerkraut in an even layer on the bottom of a frying pan. Put the fish mixture on top, pour over the fish juice and cover with the rest of the sauerkraut. Smooth the top, sprinkle with dry bread crumbs and dot with butter. Heat thoroughly in the oven for 8 to 10 minutes. Garnish solyanka with olives, lemon slices, pickled cherries, grapes, plums or red bilberries and green parsley.

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