Sauerkraut and Sausage Paprikash |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Blake Royer at Serious Eats adapted this from a recipe at _Simply Recipes_. In this case, paprikash refers to a stew with both paprika and sour cream. Ingredients:
1 lb kielbasa, sliced 3/4-inch thick |
3 tablespoons butter |
3 medium onions, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons paprika |
3/4 teaspoon dried dill or 3 teaspoons chopped fresh dill |
3/4 teaspoon caraway seed |
3/4 cup beef broth or 3/4 cup chicken broth |
3/4 cup water |
1/2 lb baby potatoes, halved |
1 1/2 lbs sauerkraut, drained (if it is very salty or sweet, rinse it well) |
1 cup sour cream |
Directions:
1. Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
2. Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
3. Add sauerkraut. Stir well, cover and simmer another 15 minutes.
4. Add sour cream and stir until hot; do not let it boil.
|
|