| 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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”