Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • ½ lb. each of pork, veal, beef and lamb
  • ½ lb. venison (optional)

Method

Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and meat and fry until meat is slightly brown. Add water or vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste.