Smoke choucroute
2 servings
120 minutes
Choucroute with smoked meats is a traditional French dish originating from Alsace. It is a delightful combination of sour sauerkraut, aromatic smoked meats, and tender vegetable broth with white wine. It is prepared by slow simmering, allowing all ingredients to reveal their flavors. The smoked pork belly adds richness to the dish, while sausages and salami provide meaty texture. The pork knuckle becomes tender and infused with spice aromas. This dish is perfect for cold evenings when you want to warm up and enjoy a rich taste. Choucroute is served with mustard and fresh baguette, pairing perfectly with a glass of white wine.
1
We are preparing vegetable broth. Required: onion, carrot, garlic, bay leaf, black pepper, celery stalk, zucchini, bell pepper, parsley, dill.
- Bay leaf: 1 g
- Ground black pepper: to taste
2
Pour 700 ml of water into a pot, bring to a boil, add finely chopped carrots, onions, zucchini, peppers, a whole celery stalk, and seasonings to taste. Cook for 40-50 minutes. You will get about 500 ml of broth.
- Vegetable broth: 700 ml
- Bay leaf: 1 g
- Ground black pepper: to taste
3
Add sauerkraut to the broth, add white wine, and simmer for 30 minutes, adding salt, pepper, and sugar to taste.
- Sauerkraut: 500 g
- White wine: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
4
Fry the brisket on both sides until crispy in a special pot.
- Smoked pork belly: 100 g
5
Add brisket, sausage sliced into rings, whole sausage, whole knuckle, cumin, salt, pepper, bay leaf to the cabbage, cover with a lid, and simmer everything together for 10-15 minutes until ready.
- Smoked pork belly: 100 g
- Boiled sausage: 50 g
- Beef sausages: 70 g
- Pork knuckle (ham hock): 150 g
- Ground cumin: 1 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 g