Ukrainian Kovbasa Kielbasa Potatoes And Sauerkraut Recipes

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Ukrainian Kovbasa (Kielbasa) Potatoes and Sauerkraut image

This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.

Provided by Olha7397

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons butter
1 large onion, thinly sliced
1 lb sauerkraut, drained and rinsed
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper
1 lb red potatoes, cubed
1 lb kielbasa, sliced
2 -3 tablespoons Dijon mustard

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.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

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