Mastering the art of cooking perfect sauerkraut
This time of year, we often reach for sauerkraut. It's the main ingredient in sauerkraut soup, and we use it in salads and delicious fillings. Sometimes, however, it's enough to simply cook it and serve it as a side dish. Nothing could be simpler, but we must keep one thing in mind.
2 December 2024 15:28
What's the most crucial aspect of cooking sauerkraut? You need to cook it until it's soft, yet it should retain its distinctive, aromatic flavour. So, the question arises: how long should we cook it to achieve this effect?
Never too long
First and foremost, remember that sauerkraut is a ready-to-eat product. This means it doesn't require lengthy cooking. About 20 minutes is sufficient, and it's ready. Cooking it longer will strip it of its characteristic aroma. If the sauerkraut is very sour, it should be rinsed thoroughly under running water. Some people also add a bit of fresh cabbage to tone down the taste. The sauerkraut is added to boiling, salted water. Cooked sauerkraut is an excellent side dish for dinner, but it's also an important ingredient in the filling for pierogi or croquettes.
Important spices
Spices play a significant role as well. Traditionally, sauerkraut is seasoned with bay leaves, allspice, and juniper berries. If you wish to enhance its flavour, after cooking for about 15 minutes, you can add sautéed sausage or bacon with onions. Then, you can thicken the dish with a roux.
Cooked sauerkraut
Ingredients:
- 450 grams of sauerkraut,
- large onion,
- 2 bay leaves,
- 4 allspice berries,
- 60 millilitres of water,
- marjoram, salt, pepper to taste.
Instructions:
- Peel the onion, dice it, and sauté it in oil.
- Then transfer it to a pot, add the sauerkraut, water, bay leaves, and allspice.
- Cook everything until tender over low heat. Towards the end of cooking, add the spices and mix everything thoroughly.
