• 6servings
  • 45minutes
  • 447calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion, sliced

  3. 2 cloves garlic, minced

  4. 1 cup water

  5. 2 potatoes, sliced

  6. 1 cup sliced carrots

  7. 2 tablespoons beef bouillon granules

  8. 1 teaspoon white sugar

  9. 1/2 teaspoon caraway seeds

  10. 1 (14 1/2 ounce) can sauerkraut, drained

  11. 1 pound kielbasa sausage

  12. 2 teaspoons all-purpose flour

  13. 1 cup sour cream

  14. salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.


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