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
Recipes as an idea can be traced way back into the far past, at least as far back as the Egyptians, and possibly even further than that. In practice though, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During the time of the Romans a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and afters, something that is very familiar to us today. He also tells us how the cooks of his times were skilled in the use of many aromatic flavours, including many that are still in use today like bay, mint and asafoetida. Moving our culinary historical trip onwards, we have two recipe books from the 14th Century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. These new culinary innovations led to a surge in manuscripts on cooking, some of which still exist in private libraries. Over the next few hundred years, the upper-class families of Europe competed to serve up the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books are in great demand, due to more people being able to read, people having more spare time and disposable income. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kapusta Kiszona Z Grzybami recipe.
