Description
This is a good one for people that don’t care for sauerkraut a whole lot. It doesn’t have a strong flavor of sauerkraut, it is very creamy and tasty.
Ingredients
- 2 tablespoons butter
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup water
- 2 potatoes, sliced
- 1 cup sliced carrots
- 2 tablespoons beef bouillon granules
- 1 teaspoon white sugar
- ½ teaspoon caraway seeds
- 1 (14.5 ounce) can sauerkraut, drained
- 1 pound kielbasa sausage
- 2 teaspoons all-purpose flour
- 1 cup sour cream
- salt and black pepper to taste
Instructions
- Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent
- about 5 minutes. Stir in the water
- potatoes
- carrots
- beef bouillon granules
- sugar
- and caraway seeds; bring to a boil. Reduce the heat to a simmer
- and cook until the potatoes and carrots are tender
- stirring occasionally
- about 15 minutes.
- Place the sauerkraut on top of the vegetables in a layer
- and place the sausages onto the sauerkraut. Cover
- and cook until the sausages are heated through
- about 15 minutes.
- Whisk the flour into the sour cream in a bowl
- and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream
- sprinkle with salt and pepper
- and serve hot.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6