Meat Solyanka


200 g/ 7 oz meat products
1 kg/2 lb 3 oz sauerkraut
2 pickles
2 onions
3 tbsp tomato puree
1 tbsp flour
1 tbsp capers
2-3 tbsp butter

Put sauerkraut in a pan, add one tablespoon of butter, 1/2 cup water or meat broth, cover with lid and braise for 40 mites. Add fried onions, tomato pure, vinegar, sugar, salt, bay leaf, pepper and braise until ready – for approximately 10 minutes. When sauerkraut is ready, add fried flour to the pan, mix and boil. At the same time, slice meat products (boiled meat, canned meat, sausage, hot dogs), fry with onions, add sliced cucumbers, capers, 2-3 tablespoons of broth, cover with lid and boil for several minutes.

Lay out half of sauerkraut in an even layer on a skillet, put prepared meat with garnish on top, cover with the rest of the cabbage, even out, sprinkle with breadcrumbs, add butter and bake in oven for 10-15 minutes. When serving, decorate with parsley, olives, red bilberry, etc.