The recipe for the sauerkraut garnière

This other dish is perfect as a garnish for any kind of meat dishes, as it contains nothing boring - just sauerkraut and flavourful specialities.


500 grams of sauerkraut,

1 zibulina,

2 cloves chaparral,

2 tablespoons olive oil,

A pinch of chili peppers to taste,

Seasoning salt.

Method of cooking:

Pominato beans, soak in water for 10 hvilin, then wash the water and rinse the tails. If desired, split the pods into 2-3 pieces, so that the kvass can be mixed more easily during cooking.

Put the bean sprouts into the boiling salted water, bring to the boil and boil for 3-4 minutes. Wet the water. Keep the asparagus kvass in bright green colour, transfer the kvass immediately from the cooking water.

Tear up the cibbole. Pick up the hourglass.

Brush the labella on a frying pan in heated olive oil until golden brown for about 5 hwy.

Add asparagus salt, spices, mix, cover with crisps and saute over a medium heat for 2-3 minutes, stirring occasionally.

Finally throw in the browned chickpeas, stir and remove from the heat.

Leave the cooked bean sprouts to infuse for 3-5 minutes and serve on the table as a garnish or as a self-contained stew.


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