In Russia traditionally during the autumn and winter period prepared sauerkraut. Crunchy fragrant sourcrout remains the queen of a holiday and everyday table also today: simple, without additives, or fermented with carrots or beet, elegant, with thinly cut onions and sunflower oil. And how many dishes can be prepared from sauerkraut! It both Russian cabbage soup, and the Ukrainian borsch, and Polish бигос, the Czech stewed sauerkraut with smoked products, it both pies, and pies, and vareniki, and dumplings, and salads, and is a lot of what else.
Advantage and harm of sauerkraut
Than sourcrout was so fallen in love to people? Except remarkable gustatory qualities, sauerkraut has a number of useful properties, doing it not only welcome guest on a table, but also the doctor. Since ancient times sourcrout was appreciated by the ability to strengthen organism resilience to various viruses and colds that is caused by high content in sauerkraut of ascorbic acid (vitamin C).
Besides, large numbers in the cabbage prepared by a sbrazhivaniye method contain group B vitamins, including such important B6 and B9. Also sauerkraut contains rare vitamin U which promotes regeneration of tissues of stomach, that is, has property to warn and heal stomach ulcer and a 12-perstny gut.
Sourcrout contains also the micro macrocells necessary for normal activity of the person: it is magnesium and iodine, phosphorus and zinc, iron and calcium, and others. It is a rich source of protein, the pyridoxine (B6 vitamin) which is contained in this product promotes the proteolysis, doing cabbage by a digestible product. In combination with B9 vitamin (folic acid) the pyridoxine contributes to normalization of level of cholesterol in blood. And in total with ability of sauerkraut to improve work of an alimentary system thanks to the high content of cellulose, to purify blood, to normalize activity of a pancreas, at extremely low content of starch and glucose it does sourcrout by a product, not only not to the mean, but also shown to the daily use people having diabetes.
Also it is useful to use sauerkraut at other endocrine violation - obesity. The fact is that the white cabbage contains oxylow-new (tartronovy) acid which is known for the property to interfere with formation of fatty deposits, blocking splitting of the carbohydrates coming to an organism. And here this substance, alas, can't fight against already available fatty deposits. Besides, oxylow-new acid collapses at heat treatment therefore for fight against excess weight it is better to use sauerkraut in the raw.
In spite of the fact that sauerkraut is undoubtedly useful to health, it isn't recommended to use it in large numbers to the people having gastritises with excessive acidity and ulcer of stomach and a 12-perstny gut during the aggravation periods, to pregnant women and the feeding women and also patients who transferred surgical intervention in abdominal organs as unlimited consumption of sourcrout provokes fermentation in intestines, a meteorizm, heartburn and a reflux.
How to make sauerkraut
Option 1. The easiest way of preparation - thinly cut white cabbage is placed in the glass or enameled capacity, stacking quite densely, fill in with cold water. Leave capacity in the dark warm place for 3-4 days. After that capacity with cabbage can be removed in the fridge.
Option 2. For acceleration of process of a zakvashivaniye use table salt. Do it thus: thinly slice a white cabbage, strew with a small amount of salt and a tinder hands. After that place in the glass or enameled ware, fill in with cold water and leave in the dark warm place for 1-2 days. It is necessary to remember that cabbage, as well as many other products, it is better not to dosolit, than to put too much salt as the advantage of such cabbage will be doubtful.
What to prepare from sauerkraut
Polish бигос
This dish long is cooked and, the is longer preparing, the becomes more tasty. Preparation of a bigos in Polish requires fresh also sauerkraut in proportions to taste, dried or fresh mushrooms, meat is fresher also smoked than various origin, onions, carrots and tomato paste and also vegetable oil or a smalets. At first in a cauldron or a stewpan we will warm oil or a smalets, we will extinguish the fresh meat which is a little cut by small pieces, we will add the smoked meat which is also cut by nebolny pieces, we will a little extinguish, we will add the onions and carrots, thinly cut fresh cabbage, the cut mushrooms cut by straws. It is possible to add if necessary in process gradually water. We extinguish to softness, we add sourcrout and tomato paste, salt, spices, sugar to taste, carefully we mix, we add as necessary water, we cover and we extinguish, from time to time we uncover and we stir slowly, adding if it is necessary, water. We extinguish from 2 to 12 hours.
Sauerkraut and mushrooms dumplings
Such dumplings - a traditional dish of the Ural kitchen. For preparation of dumplings we will take a portion of the test according to the favourite recipe, sauerkraut and mushrooms. We roast cabbage, we mix with boiled or fried mushrooms, we add salt and spices to taste. Dumplings are cooked by a usual way: we mold and cook. It is possible to fry crude dumplings, to put in a pot, to pour in a little broth and to extinguish in an oven.
Pies from yeast dough with sauerkraut
We take a portion of yeast dough according to the favourite recipe, sauerkraut, it is possible in half with fresh cabbage, at will tomato paste, carrots, mushrooms. While dough approaches we will extinguish to softness fresh cabbage (if desired with the grated carrots and the cut mushrooms), we will add fermented, at will and we stew tomato paste until ready. We divide dough into two parts, one of which is a little more another. We roll the most part of the test in layer, we spread in a form, from above a stuffing, we cover with the second part of the test rolled in layer, we pinch edges a braid. Or we mold pies. We bake at a temperature of 200 degrees about half an hour.
Borsch with sourcrout in Ukrainian
We take for preparation of this dish sauerkraut in half from fresh, beet, carrots, onions, potatoes, haricot boiled, fat salty, tomato paste, vegetable oil and garlic. In a cauldron nagreey oil, we will put the onions and carrots, fresh cabbage cut by straws, potatoes cut in cubes, we will extinguish to semi-readiness. We will separately weld or will bake beet in a peel. We will add sauerkraut to a cauldron and we extinguish to softness, if necessary adding gradually water. We will add haricot, we will fill in the prepared products with hot water, we will bring to the boil and we will boil thoroughly about 5 minutes. We will peel beet from a thin skin, we will grate, we will add tomato paste, salt, spices, sugar to taste. We will add this mix to the boiling vegetable soup. Right there we will add the fat pounded with garlic and we will remove from fire. We will allow borsch to infuse about 10 minutes, but it is impossible to cover, so far a hot dish as borsch by all means will lose color.