6 Reviews

Followed recipe exactly as written and added kielbasi during the last 1/2 hr of cooking. We enjoyed the flavor of this authentic hungarian dish. This is the first time I added sour cream to my Kielbasi and sauerkraut and it really improved my old recipe. Thanks for posting.

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BoxO'Wine June 30, 2003

I have to admit I was skeptical but boy was my mind put to rest! This was really great and will be added to my cookbooks! I eat sauerkraut here and at my German MIL's and I have to say this really takes the pucker out of it for me. Loved it!

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grunig January 28, 2009

Delicious and easy to make. I followed the recipe exactly except I used Morningstar Bacon strips and low fat yogurt in place of the sour cream. I served it over mashed potatoes and it made the meal.

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CranberrySparkle August 17, 2008

No rinse on the kraut, I par boiled the kielbasa reserving the broth, added a touch of marjoram, onions saute' till clear, added 3 garlic cloves to this, then I added 1/4 cup of flour to this added heavy cream to the skillet, then thinned it with 1/2 cup of sour cream, added the stock from kielbasa to dutch oven, added the kraut brouth it to just a boil then simmered it for 1 1/2, added my kielbasa last 15 minutes, sprinkled it with a touch of dillweed and served with mashed potatoe. Mmm good. Thank You !

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dickdi May 13, 2006

I'm making this now & can't wait to taste it. (I mean that literally, I cannot wait - I've been tasting it for about an hour now. It's already great! I can see it becoming a real standby for me--I LOVE sauerkraut.) There are a couple of changes I made: I didn't rinse out the juice because I love the taste & I used beer for the "stock"...(because I love the taste) I'll rate it soon & I betcha it's gonna get a 5! Who needs turkey? Oh, does sauerkraut have any tryptophan? No? Darn!

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Old Smoky November 24, 2005
Hungarian Sauerkraut