Sauerkraut with Thick Ribs and Mashed Potatoes, with Side Salads

1. Peel the potatoes and cut into even pieces. Boil in 2 liters of water with salt. Heat the milk. As soon as the potatoes are ready, drain the water, add 1 tablespoon of butter or margarine and mash. Gradually add the heated milk until the desired consistency of the mashed potatoes is obtained.
2. Cut the thick ribs into pieces, cook them together with the sauerkraut in a saucepan in 100 ml water for about 40 minutes. Peel and halve the onions and cut the halves into thin slices. Add onions and bay leaves after 40 minutes. Then let it simmer for another 20 minutes, that’s it.

Side dish 1: Olivier (Moskowskisalat)

1. Let the potatoes and eggs boil. Cut all ingredients into fine cubes and place in a salad bowl. Add the mayonnaise with the salt and stir.

Side dish 2: crab salad

1. Let the rice and shrimp cook for about 15 minutes. Peel the carrots and cucumber. Lightly boil the carrots, for about 15 minutes, they should not be too hard or too soft.
2. After the carrots are cooked firm to the bite, let them cool down and cut into fine cubes with the cucumber. Put in a salad bowl. Add the cooked rice and the cooked shrimps to the salad and mix with the mayonnaise, salt and pepper.

Supplement 3: Eggplant turrets

1. Wash the eggplant and tomatoes and cut into slices. Season the aubergine slices on both sides with salt and pepper. Heat a pan with oil. Roll the aubergines in flour and fry them until golden brown in the hot oil, then place them on a plate with kitchen paper and let them cool.
2. Peel the garlic cloves and press in a garlic press or cut / chop into very fine pieces. Mix the mayonnaise with the garlic in a small bowl. Spread the garlic mayonnaise on the cooled eggplant slices, place a slice of tomato on top and you’re done.