| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Stews |
16 |
Servings |
INGREDIENTS
| 4 |
lb |
Sauerkraut |
| 1 |
lb |
Beef cubes |
| 1 |
lb |
Smoked butt |
| 1 |
lb |
Spareribs |
| 1/4 |
lb |
Bacon |
| 1 |
cn |
Tomatoes (large) |
| 2 |
c |
Water |
| 4 |
lb |
Cabbage head |
| 1 |
lb |
Loin pork chops |
| 1 |
lb |
Smoked kielbasa |
| 1/2 |
c |
Onions (chopped) |
| 1 |
oz |
Mushrooms (dried) |
| 2 |
tb |
Flour |
INSTRUCTIONS
Brown the beef, pork and spareribs in a large heavey pot. Put the browned
meats and the smoked butt with 1 cup of water into a separate, covered pan
and simmer until tender, the pork chops about 1/2 hour, the butt about 1
hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat
from the first pot and put in the sauerkraut and one cup of water. Chop the
cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender,
about 30 minutes. Remove lid and keep pot on a very low simmer. In a third
pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove
most of the bacon fat and fry onions and flour until they just brown. Mix
into sauerkraut mixture. Remove the meats from the second pan as they
become tender. Cut away fat and bone and cut into small pieces. Add to
sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut
mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut
mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5
minutes and serve hot.
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