1 oz mushrooms, dried (or use 1/4 lb fre, sh mushrooms)
1/2 cup ; water, warm
1 large onion
2 1/2 tbsp butter
1 1/2 lb sauerkraut, rinsed/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. Saut# 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.
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).
Original recipe passed down through the generations and
translated from Polish into English (with a few mods)
by From: echrzanowski@watmath.waterloo.edu (Edward
Chrzanowski) MFCF, University of Waterloo, Waterloo,
Ontario, Canada
Servings: 6 servings
Kapusta Kiszona Z Grzybami (Stewed Sauerkraut Recipe brought to you by Recipe Ideas
Categories: German; Polish; Stew; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, at least as far as the early Egyptians, and maybe even further. Interesting though that is, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into starters, main course and desserts, something we still use today. Aspicius also describes how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few you will know like thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in books on cooking, many of which still exist in private cookery archives. By the time we get to the 20th century, cookbooks are in high demand, due to higher levels of literacy, increased leisure time and having more money. The arrival of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Kapusta Kiszona Z Grzybami (Stewed Sauerkraut recipe.
