Boiled Potatoes with Sauerkraut and Dill

Russian Fast Without Oil Published February 16, 2026

This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that it works. Boiled potatoes are bland. Sauerkraut is sharp, salty, and fermented. Dill ties them together. The combination is more than the sum of its parts — the sauerkraut brine seasons the potatoes, the starch tempers the acid, and the dill lifts everything with its green brightness.

Do not overthink this. Boil potatoes. Serve them with sauerkraut. Eat.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine)
SERVINGS: 2
TIME: 25 minutes

INGREDIENTS

- 6 medium potatoes (Yukon Gold or similar waxy variety), scrubbed
- 1 1/2 cups sauerkraut, drained (reserve the brine)
- 3 tablespoons sauerkraut brine
- Fresh dill, generously chopped (at least 1/4 cup)
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
- Pickled cucumbers, for serving (optional)

METHOD

1. Place the potatoes in a large pot of cold salted water. Bring to a boil and cook for 18-22 minutes until a knife slides through with no resistance. Drain.

2. While the potatoes are still hot, cut them in half or into rough chunks. The steam will escape and prevent them from becoming waterlogged.

3. Arrange the hot potatoes on a plate. Pile the sauerkraut alongside or on top. Drizzle the sauerkraut brine over the potatoes — this is your dressing.

4. Scatter generously with fresh dill and the minced garlic if using. Season with pepper. Taste before adding salt — the sauerkraut may provide enough.

NOTES

- The sauerkraut brine is the secret weapon. It replaces oil as a dressing — salty, acidic, probiotic, and zero fat. Keep a jar of brine in the refrigerator through Lent.
- Waxy potatoes (Yukon Gold, red potatoes) hold together better than starchy russets.
- A handful of chopped green onions adds another layer of flavor.
- This pairs well with pickled cucumbers, pickled beets, or any lacto-fermented vegetables — the entire meal can come from the root cellar and the fermentation crock.