Pawaru-Grahmata

№ 6VI. nodaļa

Skābu kāpostu vārīt

Braised sauerkraut, plain or rich

  • Serves 4–6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Skahbu kahpostu wahriht.

Modernizētslpp. 243–244 · PDF 257–258
4 porcijas

The book gives "a glass" of wine and "a piece" of sugar; it gives no other amounts.

Method

4 soļi
  1. Squeeze the sauerkraut hard in your hands to press out the juice. If it is very sour, rinse it quickly in cold water first (our addition).
  2. Plain: put it in a heavy pan with the butter or fat and 100 ml water (our addition). Cover and simmer gently for 45–60 minutes, stirring now and then and adding a splash of water if it gets dry, until soft. Stir in the breadcrumbs and cook 2 minutes more. Serve in a warm dish, sprinkled with the capers or dill.
  3. Richer: put the sauerkraut in the pan with the water and vinegar (or the wine and lemon slices), the butter or fat and the sugar. Cover and braise gently for 45–60 minutes, stirring now and then. Add the currants for the last 10 minutes. Take out the lemon slices.
  4. Cream finish: when the sauerkraut (cooked with butter) is soft, whisk the cream with the yolks, stir them in and heat gently, stirring, for 3–4 minutes, until the sauce thickens and reaches 75 °C. Don't let it boil hard or the yolks will curdle.

Notes

What the book says vs. what we added

the book squeezes very sour sauerkraut, cooks it with butter or fat, stirs in a little grated bread and sprinkles it with capers or dill. Better still, it says, is to braise it with a little water and wine vinegar, butter and a piece of sugar; or with a glass of wine and lemon slices (taken out afterwards) instead of the vinegar. Goose fat or lard also tastes good; currants can go in near the end; and sweet cream beaten with egg yolk can be cooked in. The amounts, times and the rinsing are ours.

Vinegar on sauerkraut

the book's "better" version adds vinegar even to sour kraut, balanced with sugar. With mild bought sauerkraut it works well; with very sour home-made kraut use the wine instead.

Serving

with roast goose, pork, ham or sausages.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt