Tăieturi în moare (noodles in sauerkraut brine)
Homemade noodles with smoked pork and sauerkraut brine, with a pleasantly sour taste.
Classic method
Ingredients
- 400 g smoked pork
- 1 onion (120 g)
- 2 carrots (200 g)
- 100 g celeriac
- 150 g wide noodles
- 1.4 l water
- 300–500 ml moare (sauerkraut brine), to taste and depending on how salty it is
- Pepper and fresh parsley
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How to make it
- Boil the smoked pork in water until tender; add the chopped carrots, celeriac and onion.
- Simmer until the vegetables are tender. Add the noodles and keep cooking for as long as their thickness requires.
- Heat the brine separately, then add it to the pot gradually, tasting as you go. Do not add salt before you check how salty the brine is.
- Leave it over a low heat for another 2–3 minutes and serve with fresh herbs.
Nutritional values
Estimare automată din ingrediente: 5 din 7 recunoscute; fără valori pentru: 150 g tăieței lați, Piper și pătrunjel verde.
Source: Inspired by the book Povești și bucate de la Luna (Stories and dishes from Luna), pp. 9–10. The weights, times and TM6/TM7 notes are an editorial adaptation for today's kitchen, not a transc
Part of: Stories and dishes from Luna
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