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)
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.