This is my husband, Tom's family recipe. His uncle Steve got the recipe originally from "Mama" Novotny (his mother) and perfected it.
32 oz beef broth
1 quart good quality sauerkraut,
5 polish sausages
5 cloves garlic chopped
1 1/2 t of caraway
1/2 lb bacon fried and chopped (reserve 2T bacon grease)
1 1/2 cups dried mushrooms
pepper to taste
1 1/2 T flour (for the roux)
In a medium pot, add the sauerkraut, beef broth, caraway, garlic, pepper and water if needed to fill 1/2 of the pot. Simmer for 45 minutes. Add the mushrooms, polish sausage (cut into 1/2 pieces, cut diagonally for looks) and cook for another 45 minutes.
Fry the bacon and break into pieces. Add to the soup.
With 2T of the bacon grease that you saved add to a skillet along with the flour
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