Sauerkraut Salad with Pickled Onions and Lingonberries

For such salads you need dense rye bread with seeds and dried fruits.

Ingredients

• 400 g sauerkraut
• 2 sour apples (Antonovka is better)
• 100 g lingonberries (can be frozen)
• 40 g peeled sunflower seeds
• sunflower oil with the aroma of roasted seeds
• freshly ground black pepper
• 2 large red onions
• 25 ml apple or wine vinegar
• 1 tbsp. l. brown sugar
• 2 carnation buds
• 1 cinnamon stick
• 1 tsp salt

Directions

1. Cook pickled onions and berries the day before. Peel the onion and cut into thin feathers. Pour 500 ml of cold water into a saucepan, add all the other ingredients for the marinade. Bring to a boil over medium heat, cook until the salt and sugar are completely dissolved. Remove from heat, add onion and stir.
2. Transfer the onion and marinade immediately into a bowl and add the lingonberries without thawing. Leave at room temperature for a day.
3. Cut the apples into quarters, remove the core, peel if desired. Cut the apples into thin slices. Throw onion with berries on a sieve, mix with apples and sauerkraut. Let it brew a little.
4. Put the seeds in a dry frying pan without oil and place over medium heat. Fry, shaking the pan for about 1.5 minutes. Remove from heat and sprinkle on salad immediately, stir. Season the salad with fragrant sunflower oil and pepper.