Stewed rice with sauerkraut and pozan
Date icon - Master recipes 12.09.2022
12 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
1 hour 30 min.
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Servings per container:
6
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Complexity:
Middle
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Calorie content:
24.55
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Carbohydrates:
0.14
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Fats:
26.7
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Squirrels:
0.1
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Water:
0.03

Ingredients

Title Value
1. Fat 300 gram
2. Rice 1 Art.
3. Sauerkraut 300 gram
4. Bulb onions 1 PC.
5. Garlic 3 clove

Cooking

1 . Stage

First, we prepare puzanina: we boil the fat in brine with onion peels, bay leaf and spices (coriander, black pepper) for 30 minutes after boiling. Brine - 100 grams of salt per 0.5 liter of water.

1. Stage. First, we prepare puzanina: we boil the fat in brine with onion peels, bay leaf and spices (coriander, black pepper) for 30 minutes after boiling. Brine - 100 grams of salt per 0.5 liter of water.

2 . Stage

Braise sauerkraut along with onions.

1. Stage. Braise sauerkraut along with onions.

3 . Stage

Prepare the pusanin for baking in the oven, stuffing it with garlic. Then wrap in foil and bake for about 20 minutes.

1. Stage. Prepare the pusanin for baking in the oven, stuffing it with garlic. Then wrap in foil and bake for about 20 minutes.

4 . Stage

Boil the rice until tender.

5 . Stage

Cut the finished pusanin into small pieces.

1. Stage. Cut the finished pusanin into small pieces.

6 . Stage

Mix the rice, stewed cabbage, chopped pusanin and stew for 10 minutes. The dish is ready. Now you can serve it on the table.

1. Stage. Mix the rice, stewed cabbage, chopped pusanin and stew for 10 minutes. The dish is ready. Now you can serve it on the table.

7 . Stage

Finished dish.

1. Stage. Finished dish.