Sweet Latvian Sauerkraut Food

SWEET LATVIAN SAUERKRAUT

Steps:

• Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
• Heat the lard in a large saucepan.
• Take a handful of the sauerkraut and squeeze it dry.
• Put it in the hot lard and fry it until the sauerkraut has brown edges.
• Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
• Add water to just barely cover the sauerkraut.
• Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
• Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
• The sauerkraut should be pleasantly sweet-sour but not too sweet.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

SWEET LATVIAN SAUERKRAUT RECIPE

Steps:

• Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid. Heat the lard in a large saucepan. Take a handful of the sauerkraut and squeeze it dry. Put it in the hot lard and fry it until the sauerkraut has brown edges. Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar. Add water to just barely cover the sauerkraut. Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally. Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often. The sauerkraut should be pleasantly sweet-sour but not too sweet.