- bulb - 1 piece
- potatoes - 300 Grams
- oil or fat - 2 items. spoons
- sauerkraut - 1 Kilogram
- dry white wine - 2 cups
- shrimp - 150 Grams
- fish - 400 Grams
- olive oil - 2 items. spoons
- dry white wine - 4 Art. spoons
- salt, pepper - - To taste
Cut the onion. Peel potatoes, if they are large, cut into four parts. Melt the butter, add the chopped onion, salt and pepper and fry for 3 to 4 minutes. Add 1 kg of raw sauerkraut and 2 cups of dry white wine and mix well. Add the potatoes, mix again, cover and leave to simmer until the potatoes are ready, about 40 minutes. Meanwhile, prepare the shrimp and cut the fish into pieces. Lubricate on both sides with olive oil, salt and pepper. Fry in a pan on both sides for 1-2 minutes. In the same frying pan fry the shrimp for 2 - 3 minutes. Pour 4 tablespoons of dry white wine into a grill pan and mix with juices from fish and shrimp. Pour this liquid into a saucepan with cabbage and mix. Put the fish and shrimp on top. Cover and leave to cook for another 10 minutes. Now it's ready.
Servings: 8