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Sauerkraut Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Sauerkraut
2-3 onions
2 regular and 1 small pork hocks
Directions:
Directions:
*Definitely not low cal or low cholesterol*
Wash sauerkraut to remove excess sourness if desired (eg. Drain some of the juice out of the bottle and replace with cold water)

Boil 2 regular and one smoked pork hock for approx. 2 hrs. Slice and add 2 or 3 onions. Add sauerkraut. Salt and pepper to taste.

Optional: Add dry will mushrooms or dried Chinese mushrooms. If using Chinese mushroom, remove and discard stems and chop very fine.

Boil approx. another 1-2 hours until pork hocks are cooked. Remove the smoked pork hock and cut into little pieces and return to sauerkraut. Remove the plain pork hocks and keep warm until serving.

The “Zaprashka” (Roux)
In a separate frying pan, brown about ¾ c or more flour depending on amount of liquid in sauerkraut in either bacon or ham fat. Brown until very, very brown but not burnt. (Almost like light brown chocolate) Then with frying pan cover in left hand, add about 3 or 4 ladles of sauerkraut juice to the cooked flour. Cover instantly and then as it settles down mix and add more sauerkraut juice. Mix again, then add to sauerkraut. Stir and serve with boiled potatoes.
Personal Notes:
Personal Notes:
Note from Kathy Comin to Joe Baruta: Happy Cooking.

 

 

 

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