Kundyubki with sauerkraut and mushrooms

Description

Think also of those who, for whatever reason, do not eat meat. Stick on “ears” for them with vegetable filling and cook according to the old technology: first bake, and then boil. They are kundyums or kundyubki, this is the same dish or two different ones - let the culinary historians decide. And to us - if only it was tasty!

Cooking

Step 1

Stew the sauerkraut. Finely chop the onion and fry in a saucepan in vegetable oil until golden brown. Cut the sauerkraut so that there are no long slices. Add to saucepan with onions. Stir, add a little cabbage brine or water. Cook covered over low heat for about an hour. During this time, stir the cabbage several times, adding water or brine if necessary.

Step 2

Rinse dry mushrooms and soak in warm water for 30 minutes. Strain the water into a saucepan through a colander lined with paper towels. Rinse the mushrooms again thoroughly, put them in a saucepan and add enough water so that the total volume is 1.5 liters. Add the onion, carrot, bay leaf, black and allspice peas. Lightly salt and boil mushrooms until soft, 35-45 minutes after boiling.

Step 3

Strain the mushroom broth again through a paper towel. Cool the mushrooms and cut into small pieces.

Step 4

Mix mushrooms with cabbage, remove from stove and cool to room temperature.

Step 5

Divide the dough into 3-4 parts. On a floured work surface, roll out one part of the dough into a cake with a thickness of 1.5-2 mm. Cut it into 7 cm squares. Put a little filling on the corner of each square, close the opposite corner and connect the edges, carefully squeezing the dough around the filling to release air. Connect the corners of the triangle.

Step 6

Grease a baking sheet or flat baking dish with vegetable oil. Lay out the finished ears in rows.

Step 7

Preheat the oven to 180 C. Place a baking sheet with ears and bake for 15-17 minutes, until golden brown.

Step 8

Arrange baked kundyubki in portioned clay pots, pour hot mushroom broth, cover and put in the oven for 15-20 minutes. Serve with sour cream.