• ½ lb. each of pork, veal, beef and lamb
  • ½ lb. venison (optional)
  • 1 large onion, chopped
  • ½ lb. mushrooms, cooked
  • ¼ lb. bacon
  • ½ lb. Polish sausage, cut in small pieces
  • 1 qt. sauerkraut
  • Water or vegetable stock
  • Salt and pepper


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.