My neighbor who is polish makes a version of this using other meats or just a couple of meats. It's pretty good. He usually uses pork, beef and chicken, so use the meats you prefer.


  • 1/4 pound salt pork trimmed of rind and diced
  • 1/2 pound lean boned beef chuck, cut in 1" cubes
  • 1/2 pound lean boned pork shoulder, cut in 1" cubes
  • 1/2 pound lamb shoulder, cut in 1" cubes
  • 1 (3-3-1/2-pound) frying chicken, cut up
  • 2 large yellow onions, peeled and minced
  • 1 carrot, peeled and split lengthwise
  • 2 stalks celery
  • 2 stalks parsley
  • 6 peppercorns tied in cheesecloth with 1 bay leaf
  • 1 cup beef broth (about--just enough to keep meats from sticking)
  • 1/4 pound dried mushrooms
  • 2 pounds sauerkraut
  • 1 kielbasa sausage, sliced 1/2" thick
  • 1 TBS sugar
  • 1/2 tsp salt
  • 3 TBS flour blended with 1/4 cup cold water
  • 1/2 cup dry Madeira wine


Brown salt pork in a large, heavy kettle over moderately high heat; remove and set aside. In drippings brown each meat separately; drain on paper toweling. Also brown and drain chicken, adding a little bacon drippings, if needed. Lightly brown onions, return meats to kettle, lay chicken pieces on top, and scatter with the saltpork cubes. Add carrot, celery, parsley, cheesecloth bag, and broth, cover, and simmer 1 hour, adding a little extra broth, if needed. Meanwhile, prepare mushrooms for cooking.* Pour their soaking water over the sauerkraut, cut mushrooms in thin strips aND MIX WITH KRAUT. REMOVE VEGETABLES AND CHEESECLOTH BAG FROM KETTLE AND DISCARD. lIFT OUT CHICKEN. cut meat from bones, and return to kettle. Add sauerkraut mixture and remaining ingredients and toss carefully to mix. Cover and simmer 1/2-3/4 hour until all meats are tender. Serve with mashed or boiled potatoes. Makes 6-8 servings.
*Directions for mushrooms:Black mushrooms and wood ears should be soaked in boiling water to cover 15 minutes. Drain and squeeze as dry as possible before cooking.

about 755 calories for each of six servings. 565 calories for 8 servings.

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Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
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