| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Russian | Beef, Russian | 8 | Servings |
INGREDIENTS
| 4 | lb | Kolbasa sausage; cut in 1" pieces |
| 2 | lg | Sauerkraut; (cans) |
| 16 | oz | Tomatoes; canned, cut up |
| 2 | lg | Onions; chopped |
| 4 | Bay leaves | |
| 1 | pn | Basil |
INSTRUCTIONS
Combine all ingredients and simmer for 2 hours. Remove bay leaves before serving. Wow, what a weekend we had! Saturday we went to the Alan Jackson concert and Sunday we went to an auto show *and* food festival at St. Nicholas Russian Orthodox Church in a nearby town. We ate so much I thought we would explode! We had stuffed holupki (cabbage), kielbasa & kraut, pirogi (meat pie), haluski (potato/cheese dumplings), and pigachi (cheese/potato bread). The Sisterhood of St. Olga cooked all this food and served it to us in grand style! Of course they had cookbooks to sell and of course I bought one. ;^) This is all Slavic food. The introduction says the Church was organized in 1894 by Slovak immigrants who migrated from the Austro-Hungarian Empire. Many came from Galacia and the Carpatho Mountains, which is now part of Slovakia. Wherever they came from, these people know how to cook. I have never liked sauerkraut in my life. I was eating this marvelous sausage dish and asked my dh if he knew what it was. He looked at the menu and said "Uh, Honey, it's sauerkraut!" Guess I like sauerkraut cooked this way! The stuffed cabbage was absolutely wonderful too. I'll send that one in next. No scanner - hand typing this stuff in. Here's the kielbasa and kraut recipe. Recipe by: Dobro Vide-Good Cooking Cookbook Posted to recipelu-digest Volume 01 Number 192 by Sewgoode@aol.com on Nov 3, 1997
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