1 oz mushrooms, dried (or use about 1/4, lb fresh mushroo
1/2 cup warm water
1 large onion
2 1/2 tsp butter
1 1/2 lb sauerkraut, rinsed and drained
1/3 cup water
2 tbsp flour
1 salt and pepper
Directions
Soak the dried mushrooms in 1/2 cup of warm water for
1 hour. Saute mushrooms and onion in butter in a
skillet 3 minutes. Add sauerkraut to mushrooms; cook
and stir for 10 minutes.
Blend 1/3 cup water into flour. Mix with sauerkraut
and simmer for 15 minutes. Season to taste with salt
and pepper.
NOTES:
* Stewed Sauerkraut with Mushrooms -- This recipe
could be used as part of a 12-course meal known in
Polish as Wigilia, or on its own. Wigilia is eaten
after sundown on Christmas Eve. This tastes better if
you make your own sauerkraut (but that's another
recipe).
* I usually like to add 1/4 cup of dark rum after
cooking. That reminds me of the recipe I have for
bigos (similar in construction but with more
ingredients).
: Difficulty: easy.
: Time: 1 hour.
: Precision: Approximate measurement OK.
: Original recipe passed down through generation and
translated from Polish into English (with a few mods)
by Edward Chrzanowski, MFCF, University of Waterloo,
Waterloo, Ontario, Canada :
echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Kapusta Kiszona Z Grzybami Recipe brought to you by Recipe Ideas
Categories: Polish
The History of Recipes
It is possible to trace the history of written recipes back into the far past, in truth as far into history as the early Egyptians, and maybe further still. Having said that, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the cooks of his times were skilled in the use of many different aromatic flavors, including many that are still in use today like thyme, rue and parsley. During the following few hundred years, the rich families of Wesstern Europe tried to offer the best banquets, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the 1900s, cooking publications are starting to become popular due to higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Kapusta Kiszona Z Grzybami recipe.
