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Thursday, March 31, 2011

Pork and Saurkraut Stew

This is one of my favorite recipes,
a fine tasting stew on a cold day.
I like to finish it with a tablespoon
of unsalted butter just before serving.

5 russet potatoes
2 cups water
1 pound saurkraut
1 onion, peeled and sliced
1 teaspoon caraway seeds
1 teaspoon brown sugar
4 cups cooked pork

Peel potatoes and place in a soup pot,
add sliced onion and cover with cold water.
Add saurkraut with juice,
add caraway seeds and brown sugar.
Place cooked pork on top and bring to a boil,
lower heat to a simmer for 45 minutes.
Check to see if potatoes are done,
add butter and stir to combine.
Cover and keep warm until serving.

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