Ingredients:
32 oz. bag of saurkraut or large can of saurkraut
1/4 # bacon
1 large onion, chopped
3 to 4 tbsp. flour
Black pepper
Garlic salt
Cook bacon in large frying pan until crisp. Remove bacon, drain and break up into smaller pieces.
Add chopped onions to bacon grease and saute' until a nice and brown (not burnt).
Add about 3 or 4 tablespoons flour into frying pan and let it coat the onions. Mix well with a fork.
Then add all the liquid from the saurkraut and continue to mix with fork or whisk until it thickens.
You may need to add a little more water if it's too thick (it will look like a thick gravy. Add the bacon pieces and begin cooking at
medium heat and stir til blended.
Now add the saurkraut and mix it into the onion, bacon, and gravy. Add just a little garlic salt and pepper to taste.
Turn down heat to low and cover and allow to simmer for an hour. If it is too salty, you can add a few pinches of sugar a little at
a time.
Smuchna like Mama used to make!!
Optional:
You can cut up and cook kolbassi into small slices and add to the saurkraut along with mashed potatoes for an authentic Ukrainian meal.
3 comments:
Georgia,
Your recipe for Smuchna Kapusta is wonderful. Thank you!
Harry
Thanks Harry glad it worked out so well for you. Love you cuz!!!
my mom called this kapusnak ...we baked pork spare ribs in a lot of water(or boiled them as well) ,then added the sourkrautand lots of onions to the ribs when cooked ..let it simmer till the kraut was cooked ..then she added the pepper and whipping cream..and again let it simmer....for 20 mins or so (till it just came to a boil....I have never thought of using bacon...we just always used ribs or hocks.....If she used hocks then she would boil extra using some of the juice to make hyshkiw (studinetz) and what was left she made borshcht ...Now you know how and why I cook like that ahahahah thanks so much for your site I
enjoy it...
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