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Soljanka

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Description Edit

Ingredients Edit

Directions Edit

  1. Melt 1 tablespoon of butter in a heavy 3- to 4-quart saucepan, add the sauerkraut, spice bag, and Sugar, and saute for 15 minutes, or until tender, stirring occasionally to keep the sauerkraut from sticking to the pan.
  2. Meanwhile, cut the cooked Beef, tongue, frankfurters, Ham, and pickles into 1/2-inch dice.
  3. Combine this mixture with the capers and and set aside.
  4. When the sauerkraut is cooked, discard the spice bag and mix the onions into the sauerkraut.
  5. Preheat the oven to 375 °F.
  6. Grease a 3- to 4-quart rectangular casserole with 1 tablespoon of butter and spread half the sauerkraut over the bottom.
  7. Cover with all the diced meats and pickles, then top with remaining sauerkraut.
  8. Smooth the top, sprinkle with the bread crumbs and grated Cheese, dot with the remaining butter, and bake for 15–20 minutes.
  9. Cut into 6-8 squares and transfer to individual heated serving plates.
  10. Smooth the sides and decorate with the chopped scallions, lemon slices, and marinated plums.

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