Soy schnitzels on a bed of country-style potatoes with pickled cabbage

Soy Schnitzels on a Bed of Rustic Potatoes with Pickled Cabbage

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 4

Welcome to my kitchen! Today, I will guide you step by step in preparing a delicious recipe that combines the savory flavor of soy schnitzels with the warm aroma of rustic potatoes, accompanied by the freshness of pickled cabbage. You may have heard various opinions about soy, but I believe that when used correctly, it can add not only flavor but also nutritional benefits to your meal.

A Brief History of the Recipe

Soy schnitzels have become popular as a vegetarian alternative to traditional meat, especially appreciated by those looking to reduce meat consumption. Soy is a complete protein that provides all essential amino acids, while potatoes, combined with pickled cabbage, bring a rustic and comforting note. This recipe is perfect for a weekend meal or a savory lunch during the week.

Ingredients

For the soy schnitzels:
- 200 g soy (large pieces)
- 200 ml water
- 1-2 tablespoons vegetable seasoning (or other preferred flavor)
- 100 g flour
- Salt and pepper (to taste)
- Oil for frying

For the rustic potatoes:
- 5-6 medium potatoes
- 2 large onions
- Oil (for sautéing)
- Salt and pepper (to taste)

For serving:
- Pickled cabbage (about 200 g)

Preparation Steps

Step 1: Preparing the rustic potatoes
1. Wash and boil the potatoes: Start by washing the potatoes well under cold running water. Then, boil them in salted water, leaving the skin on to retain nutrients and flavor. Boil for about 20-25 minutes until tender but not overcooked.

2. Prepare the onion: While the potatoes are boiling, peel and finely chop the onion. Heat a few tablespoons of oil in a pan and add the chopped onion. Sauté over medium heat, stirring frequently, until golden and fragrant (about 5-7 minutes).

3. Mash the potatoes: Once the potatoes are boiled, remove them from the water, peel them, and lightly mash them with a fork. You want a rustic texture, not a puree.

4. Mix with the onion: Add the mashed potatoes to the pan over the sautéed onion, mix well, and season with salt and pepper. Leave the mixture on the heat for 3-4 minutes to combine the flavors.

Step 2: Preparing the soy schnitzels
5. Boil the soy: Fill a pot with water (about 500 ml) and add a handful of vegetable seasoning. Bring it to a boil, then add the soy pieces. Boil for 10-15 minutes until tender but be careful not to overcook.

6. Drain the soy: Once the soy is boiled, remove it from the water and let it drain in a colander. Sprinkle with salt and pepper to enhance the flavor.

7. Prepare for frying: In a bowl, place 200 ml of the water in which the soy was boiled (make sure to add a bit more vegetable seasoning) and in another bowl, place the flour. Take each piece of soy and first coat it in flour, then in the flavored water, followed by another coating of flour. This process will create a crispy crust when frying.

8. Fry the schnitzels: Heat oil in a deep pan. When the oil is hot, add the soy pieces and fry until golden and crispy, about 3-4 minutes on each side. Remove them onto a paper towel to absorb excess oil.

Step 3: Assembly and serving
9. Serve the dish: On each plate, place a bed of rustic potatoes, add the crispy soy schnitzels on top, and complete with pickled cabbage on the side. The flavors blend wonderfully, and the crispy texture of the schnitzels will contrast perfectly with the creaminess of the potatoes.

Practical Tips
- Ingredient variations: You can add fresh dill or chopped parsley to the rustic potatoes for a fresh note. You can also experiment with the spices in the flour by adding paprika or garlic powder for a more intense flavor.
- Soy schnitzels with sauce: If you want to add a sauce, a delicious option would be a soy sauce with garlic and lemon, which would perfectly complement the flavor of the schnitzels.
- Recommended drinks: This dish pairs well with a dry white wine or a refreshing herbal tea, which will balance the intense flavors of the meal.
- Nutritional values: Soy schnitzels are rich in protein, while potatoes provide complex carbohydrates essential for energy. Pickled cabbage brings beneficial probiotics for the digestive system.

Frequently Asked Questions
1. Can I use textured soy? Yes, textured soy is an excellent alternative. Make sure to hydrate it well before using.
2. How can I improve the texture of the schnitzels? If you want a crispier crust, you can repeat the coating process in flour and water several times.
3. Is this recipe suitable for vegans? Absolutely! All ingredients are plant-based.

In conclusion, soy schnitzels on a bed of rustic potatoes with pickled cabbage are not only a delicious choice but also a healthy option, perfect for vegetarians and beyond. So, put on your apron and let’s cook together! I invite you to try this recipe and share your impressions. Enjoy your meal!