Sweet Latvian Sauerkraut Recipe: A Delicious Eastern European Delight
This Sweet Latvian Sauerkraut recipe, passed down through generations and perfected by my mother-in-law, embodies the essence of traditional Latvian cooking, presenting a delightful balance of flavors that will transform any meal into a memorable occasion. After my first taste of this dish, I was enamored, and I have never prepared sauerkraut any other way since. It pairs exceptionally well with roast pork and complements a variety of German dishes, making it a versatile addition to your culinary repertoire.
Recipe Overview
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 10 minutes |
| Servings | 8 servings |
| Calories per Serving | 59.1 |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | wine-cured sauerkraut |
| 2 | apples |
| 1 | applesauce |
| 1 | bay leaf |
| 1/2 | onion (optional) |
| 1 | caraway seed |
| 3-4 | black pepper (to taste) |
| 1 | brown sugar |
| 1 | demerara sugar |
| bacon drippings (for frying) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Total Fat | 1.7 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 1.5 mg |
| Sodium | 2 mg |
| Total Carbohydrates | 11.7 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 9.8 g |
| Protein | 0.2 g |
Instructions
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Prepare the Sauerkraut: If the sauerkraut seems overly salty, drain it carefully; otherwise, you can utilize it along with its own liquid, which adds depth to the dish.
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Heat the Fat: In a large saucepan, heat the bacon drippings over medium heat until melted and shimmering, ensuring a robust flavor foundation for the sauerkraut.
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Squeeze and Brown: Take a handful of the sauerkraut and gently squeeze out any excess moisture. Once you have a handful, carefully place it into the hot fat, frying until it develops golden-brown edges, which enhances its flavor and texture.
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Combine Ingredients: Next, introduce the sauerkraut back into the saucepan along with the sliced apples, applesauce, bay leaf, diced onion (if desired), caraway seeds, and 2 tablespoons of brown sugar. This mixture creates a wonderful medley of sweet and savory notes.
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Add Liquid: Pour in just enough water to barely cover the sauerkraut. This will help the ingredients meld beautifully during cooking.
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Bring to a Simmer: Raise the heat to bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer for approximately 2 hours, stirring occasionally to prevent sticking and promote even cooking.
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Taste and Adjust: As the sauerkraut cooks, periodically taste it and, if necessary, add more sugar gradually, ensuring it achieves a pleasant sweet-sour flavor profile without becoming overly sweet. This step is crucial to achieving that signature balance that makes this dish so beloved.
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Final Touches: Once the sauerkraut is tender and infused with the flavors of the other ingredients, remove it from the heat. Discard the bay leaf before serving.
Serving Suggestions
Serve this Sweet Latvian Sauerkraut warm alongside your favorite roast pork, sausages, or any hearty German dish. Its unique sweetness and tang will elevate your meal, providing a delightful contrast that complements rich, savory flavors.
With this recipe, you will not only enjoy the cooking process but also create a dish that resonates with tradition and warmth, perfect for family gatherings or festive occasions. So gather your ingredients and prepare to delight your loved ones with this exquisite taste of Latvia!
