| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polish | Soups, Appetizers | 5 | Servings | |
INGREDIENTS
| 4 | Dried mushroom | |
| 1/4 | c | Water |
| 2 | lb | Sauerkraut |
| 1 | Apple, peel, core, sliced | |
| 1 | c | 20 oz tomatoes |
| 5 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | c | Diced polish sausage |
| 1 | c | Coarsely chopped bacon |
| 1 | Steamed potatoes |
INSTRUCTIONS
Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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