Eastern European Skillet Recipes

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.

VEGAN CHOLENT

Steps:

• Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
• Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
• Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
• Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.