Sauerkraut salad is an old, proven one . Regardless of whether you plan to serve carp, pike or sea bream as the main course at a gala dinner, it will perfectly complement the dish you have chosen.
Sauerkraut is traditional and healthy, and its sourness and fruity flavor of the ingredients put into it balance perfectly with fried fish.which with another salad might seem too heavy, fatty and overwhelming. Check how to prepare it raw and cooked so that your guests eat it to the last spoonful.
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Do you want to prepare tasty and soft sauerkraut for fish on Christmas Eve? Use your grandmother’s recipe. Before you start preparing the dish, make sure you have all the necessary ingredients.
Ingredients:
- sauerkraut – 500 g
- water – 1/2 cup
- onion – 1 piece of medium size
- carrot – 1 piece of medium size
- allspice – 3-4 grains
- oil/butter – 2 tablespoons
- sugar – 1 small teaspoon (optional)
- salt and pepper – to taste
Start preparing the dish by rinsing the cabbage in cold water to slightly reduce its sourness. Squeeze excess water from the vegetable and chop it into small pieces.
Fry the onion in heated oil (or butter) until translucent. Add the grated carrot and fry both ingredients together for a few minutes. Put the cabbage, bay leaf, allspice and 1/2 cup of water into the pot.
Cook the cabbage over low heat, covered, for 30-40 minutes, stirring every few minutes. Season as desired to suit your taste. This version of the salad will be mild and aromatic, making it a perfect match for baked or fried fish.
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You can also prepare sauerkraut salad for fish in the traditional, uncooked version. However, remember that this version will be more sour and more expressive.
Ingredients:
- sauerkraut – 500 g
- carrot – 1 large piece
- apple – 1 large piece
- onion – 1 large piece
- oil – 2/3 tablespoon (e.g. linseed)
- sugar – a pinch
- pepper – a pinch
- parsley – a little to taste
To prepare traditional sauerkraut salad, start by rinsing and squeezing the vegetable thoroughly (unless you like really sour salads). Then grate the carrot and apple – both on a grater with large holes.
Blanch the onion and chop finely. Take out a large bowl and mix the ingredients (cabbage, carrot, apple and onion). Then add oil, a little sugar and pepper. Mix the ingredients.
Place the salad in the fridge for 1 hour so that the flavors contained in its individual ingredients can penetrate well. This version of the dish goes well with fried fish or jelly.
