Ukrainian Kovbasa (Kielbasa) with Potatoes and Sauerkraut

by olga

Servings: 4 servings

INGREDIENTS

3-4 Tbsp. butter
1 large onion, thinly sliced
1 lb. sauerkraut, drained and rinsed
1/2 cup dry white wine
1 cup chicken stock
2 Tbsp. wine vinegar
2 Tbsp. brown sugar
1 bay leaf
Salt and pepper to taste
1 lb. new red potatoes, cubed
1 lb. kovbasa (kielbasa), sliced
2-3 Tbsp. Dijon mustard

INSTRUCTIONS

Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender.

CHEF COMMENTS

This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.

Simmering Suppers

Tagged: sausage, ukrainian add tags

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