The pride of Russian cuisine is, so-called, cabbage pies. They are baked, both from fresh and from sauerkraut. For a change in the taste of the pie from sauerkraut , mushrooms, fish, smoked meat are added to the filling. Due to the juiciness of filling, the pie dough becomes airy and gentle.
Variants of dough preparation amaze with their variety. It can be sour and fresh, lean and rich, with the addition of rye and buckwheat flour and just a liquid, pouring.
Let's prepare a pie with sauerkraut on a new recipe today.
Fast pie with sauerkraut and potatoes on yogurt
Ingredients:
- sauerkraut - 0.4 kg;
- potatoes - 3 tubers;
- champignons - 100 g;
- onion - 120 g;
- eggs - 3 pieces;
- sour cream - 50 g;
- kefir - 50 ml;
- flour - 120 g;
- baking powder - 20 g;
- sugar - to taste;
- vegetable oil - 100 ml;
- sesame seeds - 30 g;
- salt.
Preparation
Peeled and chopped onions fry in oil for three minutes, add washed and squeezed sauerkraut, chopped mushrooms, sugar and salt as needed and stir for fifteen minutes stirring occasionally. Separately fry the peeled and grated potatoes.
Now we prepare the dough. For this, whisk eggs, sour cream, kefir, salt and baking powder to homogeneity. Then gradually add the flour and stir.
Lubricate the vegetable oil form for baking, lay out the cabbage-mushroom filling, and on top the fried potatoes. On top, pour out and evenly distribute the dough, sprinkle with sesame seeds and bake in the oven for thirty minutes at a temperature of 180 degrees.
Well chilled in the form of pie, take out, cut into pieces and served to the table.
Pie with sauerkraut from puff pastry
Ingredients:
- ready-made dough flaky - 500 g;
- sauerkraut - 550 g;
- bacon smoked - 100 g;
- sour cream - 250-300 g;
- hard cheese - 175 g;
- sugar - to taste;
- vegetable oil;
- ground allspice and black pepper;
- chopped herbs.
Preparation
Rinse and squeezed sauerkraut fried with slices of smoked bacon in vegetable oil until soft, at the end season with sugar, sweet and black pepper and cool to a warm state. Sour cream is mixed with grated cheese.
The finished dough is distributed in a form in which the cake will be baked, leaving the sides for the jigs. Then we spread cabbage and bacon, from above evenly distribute sour cream with cheese, we turn the sides and bake at 220 degrees for thirty minutes.
We serve the cake warm, sprinkled with chopped herbs.