Sauerkraut Stew with Prunes

Name: Sauerkraut Stew with Prunes (Kapusta Tuschenaja s Chernoslivom)
Cuisine: Russian
Ingredients: 700 g/1 lb 10 oz sauerkraut; 2 large onions; 75-100 g/3-3¾ oz/6-7½ tbsp butter; 5 black peppercorns; 1 bay leaf; 1 whole garlic bulb, about 10 cloves; 200 ml/7 fl oz/scant 1 cup water; 15 ml/1 tbsp sugar; 8 dried prunes; salt

Kapusta Tuschenaja s Chernoslivom

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Dried fruits are often used in Russian cuisine, not only for desserts but also in main courses. In this dish they add a delicious sweetness to the contrasting sour taste of the sauerkraut. Serve the dish as a main course with potatoes or to accompany baked ham.

Ingredients

700 g/1 lb 10 oz sauerkraut
2 lar

Europe
Russia
Main course
Stew
Gluten-free
Vegetarian
High fibre
Low calorie

Method

Preheat the oven to 200°C/400°F/Gas 6. Rinse the sauerkraut under running water if you find it too sour. Chop the onions. Heat the butter in a medium pan. Add the onions and fry for 5-8 minutes, stirring occasionally, until soft and golden brown. Add the sauerkr

Energy 239kcal/986kJ; Protein 4.2g; Carbohydrate 21.2g, of which sugars 18.3g; Fat 15.7g, of which saturates 9.8g; Cholesterol 40mg; Calcium 142mg; Fibre 7g; Sodium 1298mg.