Sauerkraut Russian-Style

This map shows the 1974 geographic location of...

This map shows the 1974 geographic location of various ethnic groups within the Soviet Union. (Photo credit: Wikipedia)

This is a recipe my mom used a lot when I was growing up. Not many fresh vegetables were available in the Soviet Union, especially in the winter, and just eating pasta and potatoes got boring very quickly. This recipe is simple and flavorful. It tastes great on a cold winter evening!

As most Russian recipes, it can be altered in many ways: some people add fresh mushrooms or pickles. Others use chicken, pork, beef, or lamb instead of hotdogs. You could also make it vegetarian and skip the meat.


1 large onion (thinly sliced)

2 medium carrots (grated)

1 small can (6 oz) of tomato paste

1 can of sauerkraut (16 oz)

half of green cabbage head (shredded)

3-4 hotdogs

1-2 teaspoons of sugar

1-2 teaspoons of salt

Some oil or butter for sauteing


1. Saute onion and carrots in a saucepan until soft.

2. Drain the sauerkraut (save the juice!) and add to the onion and carrots.

3. Add tomato paste.

3. Add a little water and keep cooking on low heat for 20-25 minutes.

4. Add shredded green cabbage, salt, sugar, and sliced hotdogs.

5. Cook for fifteen minutes.

6. If you prefer more sourness, add some of the saved sauerkraut juice.

6. Enjoy!



Categories: Russian Food | Tags: , , , , | 9 Comments

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9 thoughts on “Sauerkraut Russian-Style

  1. Interesting combination of sauerkraut and fresh cabbage! I love your blog! Thank you for visiting mine.
    I am glad I found you,


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