Rassolnick with Sauerkraut

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:24.

Ingredients:

13.2 oz (350 g) beef
1 large salted cucumber
3.5 oz (100 g) pearl grain
5.2 oz (150 g) sauerkraut
2 carrot
1 onion
2 potato
1 bay leaf
3.5 fl oz (100 mL) cabbage pickle
2 tbsp vegetable oil
Salt and sour cream on your taste

Method:

Soak grains overnight before starting, then dry out, and wash.

Pour 1/3 G (1.5 L) a cold water into a sauce-pan, put a beef, and bring to boil.

Remove a foam when increases, add a bay leaf, and cook for about 40 minutes.

Then, add the grains, and cook for 40 more minutes.

Peel, was, and cut fresh vegetables.

Grate carrots and cucumbers, chop onions and potatoes.

In a pre-heated skillet with a vegetable oil, stir-fry the onions, cucumbers, a sauerkraut, and the carrots for about 10 minutes.

Add a sauerkraut pickle when necessary to avoid burning.

Put all from skillet into sauce-pan, add chopped potatoes into sauce-pan, and boil for 10 more minutes.

Serve hot with a sour cream.