Spelt with sauerkraut
4 servings
60 minutes
Spelt with sauerkraut is an ancient Russian dish infused with the spirit of traditions. Spelt, one of the oldest cereal crops, is known for its nutty flavor and dense texture. Combined with sour cabbage brine and juicy sauerkraut, it gains richness and piquancy. This simple yet surprisingly harmonious dish was popular among peasants as it is nutritious, healthy, and warms on cold days. The acidity of the cabbage highlights the sweet taste of the grain, creating a balance of flavors that is especially good during fasting days. It can be served as a standalone dish or as a side to meat, adding herbs and spices for extra aroma.
1
Prepare all the ingredients.
2
Soak the bulgur in cold water for 30 minutes.
- Spelt: 320 g
3
Then drain the water, transfer the grains to a pot, add water in a 1/2 ratio, bring to a boil, and cook for 15 minutes.
- Spelt: 320 g
4
Pour cabbage brine into the pot and leave covered on low heat for another 15 minutes.
- Sauerkraut brine: 60 ml
5
Try the cooked spelt and salt it if needed.
- Salt: to taste
6
Serve with sauerkraut.
- Sauerkraut: 120 g
