Sauerkraut pickle with meat

Step-by-step cooking

1. Step 1:

   

   How to make a pickle from sauerkraut with meat? Prepare the products. Take cabbage of natural pickling, without vinegar — it is both tastier and healthier. Choose a fatter meat, a shoulder blade or a neck is perfect — the dish will turn out juicier. Take any smoked meat, I have sausage and breast meat, ribs are perfect.

2. Step 2:

   

   Peel the garlic and crush it with the flat side of a knife. Chop it finely.

3. Step 3:

   

   Also peel and finely chop the onion.

4. Step 4:

   

   Wash and dry the meat, then cut into medium pieces.

5. Step 5:

   

   Cut the smoked sausage into cubes.

6. Step 6:

   

   Also slice the smoked brisket.

7. Step 7:

   

   Heat the vegetable oil in a frying pan over medium heat. Fry the onion and garlic on it until golden brown.

9. Step 8:

   

   Put the meat here and fry it until light golden brown.

10. Step 9:

    

    Add the smoked meat and fry all together for 3-4 minutes, stirring.

11. Step 10:

    

    Add tomato juice (or diluted tomato paste) and simmer the meat under the lid for 4-5 minutes.

12. Step 11:

    

    Add pepper, you don't need to salt now — do it at the end, after tasting the finished dish, since cabbage already contains salt.

13. Step 12:

    

    Add sauerkraut. If it is sour, then pre-rinse it in a colander with running water. I like sour, so I didn't wash it.

14. Step 13:

    

    Simmer the hodgepodge under the lid for 1.5 hours on the lowest heat, stirring from time to time and adding water. At the end, try the cabbage and add salt to taste.

15. Step 14:

    

    The hodgepodge with meat is ready. Enjoy your meal!