Prep 10 mins
Cook 40 mins
This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.
- 3 -4 tablespoons butter
- 1 large onion, thinly sliced
- 1 lb sauerkraut, drained and rinsed
- 1⁄2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons wine vinegar
- 2 tablespoons brown sugar
- 1 bay leaf
- salt and pepper
- 1 lb red potatoes, cubed
- 1 lb kielbasa, sliced
- 2 -3 tablespoons Dijon mustard
- Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
- Simmering Suppers.
I love sauerkraut & potatoes together - Very tasty recipe. I substituted a smoked porkchop for the Kielbasa and baked it as a casserole in a slow 325 oven covered for 1 1/2 hours. The chop was moist and fall off the bone tender - the flavors of the wine, sugar, onion & kraut fused and I thoroughly enjoyed my dinner thanks Olga for posting.
I don't know how this recipe got 5 stars. The taste was OK, totally not authentic Ukrainian. One thing my Ukrainian mom taught me to NEVER EVER! cook potatoes with sauerkraut - it will make them hard and you will have to cook forever until potatoes are tender. So take this advise and cook potatoes and onions first, then add everything else. Or better yet - do not use this recipe at all.
I totally messed this up when I made it. I don't use alcohol when I cook, so I used extra chicken stock. I also started with 2 14.5 oz cans sauerkraut and 1.25 lb potatoes. I was in a hurry and put in 1/2 cup wine vinegar! I didn't have the time or ingredients to start over. I used 4 Tbls. brown sugar, 2 bay leaves, and 1/4 c. dijon mustard. Do you know it was still delicious! Next time I will try to stick to the recipe.