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 actually possible to track the history of recipes back into history, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient chefs made use of many different herbs and spices, including some that we all recognise like basil, fennel and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in recipe publications, some of which still exist in academic collections. By the advent of the 1900s, cooking books were greatly in demand as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this Kapusta Kiszona Z Grzybami (Stewed Sauerkraut recipe.
