Potato Pie with Sauerkraut Recipe
I want to treat you to a lean potato-cabbage pie with a fragrant filling of mushrooms and sauerkraut. The pie turned out to be tender, fragrant with a slight sourness, which is given to it by sauerkraut.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. There are very few main ingredients – boiled potatoes, sauerkraut, mushrooms. Today I have only 200 g of cabbage, but there is cabbage juice.
  2. Boil the potatoes beforehand, cool them down a little and peel them. I was peeling very hot potatoes – a little uncomfortable, but the mashed potatoes then crumpled easily.
  3. Boil the dried mushrooms and put them on a sieve. If you have fresh mushrooms, just wash them.
  4. For the filling – fry the mushrooms with finely chopped onions in 2 tablespoons of vegetable oil.
  5. Mix the mushrooms with half of the sauerkraut.
  6. Mash boiled potatoes, add sauerkraut juice and cabbage itself. If you don’t have juice, it doesn’t matter, just add more cabbage – you won’t regret it. At this stage, add 2 tablespoons of semolina to the potato dough (or 3 if the puree is too thin). At this moment, grains of semolina are visible in the potatoes, but don’t worry – the cereal will gain moisture from the potatoes in a few minutes, swell and become a connecting link (instead of eggs).
  7. Grease the mold with vegetable oil and sprinkle with semolina.
  8. Put the potato dough into a mold, flatten, form the sides.
  9. Preheat the oven to 220*. Put the cabbage and mushroom filling on the potato dough and put it in a hot oven for 20 minutes.
  10. After 10 minutes, the charming aroma of cabbage with mushrooms floated around the apartment.
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