Carpatho-Rusyn / Ukrainian - Bohemian Sauerkraut Stew

---

Prep Time

30 mins

Cook Time

1 to 2 hrs

Total Time

2 hrs

Category

Dinner

Ingredients (please include quantities/weights)

• Half a dozen cloves of garlic (reduce if new to East European cooking).
• 1 large cooking onion (white / yellow)
• 1 cup dry buckwheat grouts or barley.
• 1 pound can of sauerkraut
• 1 pound of smoked ham hocks / shanks.
• 3 cups water
• 2 bay leaves
• 3 Tbs. olive oil (may substitute bacon drippings)
• Half a dozen pepper corns
• Salt

Optional: 1 pound new potatoes (peeled), 1 pound roasted and peeled chestnuts, 1 pound fresh mushrooms.

Instructions/Steps

• Warm 2 Tbs. olive oil or bacon drippings in a large skillet
• Hammer and peel garlic, add to oil in skillet.
• Peel and finely mince onion, add to skillet.
• Sauté garlic and onion until clear-caramelized on low heat.
• Slice and add mushrooms to simmer (optional).
• Boil 2 cups of water with 1 Tbs. oil or drippings, add a dash of salt.
• Add buckwheat grouts (or barley) to water and simmer and stir until tender.
• In a large stew pot add 1 cup of water and contents of skillet and cooked grouts.  Bring to a simmer.
• Strain and add can of sauerkraut.
• Add ham hocks / shanks, pepper corns, and bay leaf.
• Add new potatoes or chestnuts and heat until cooked.
• Simmer on low heat a minimum of 1 hour until ham hocks are falling apart. Stir occasionally.
• Remove skin and bones from ham, break up larger chunks of meat with a fork.  Remove larger pieces of bay leaf.
• Add water as needed to keep stew stir-able.

Preparation Tips / Special Notes

1. Serve with heavy rye or sourdough bread, nuts to crack, imperial stout, or red wine.
2. Desert: Small glasses of Slivovitz (plum, pear or quince brandy, well aged, 10 yr. plus), brandy, or Cognac.
3. Store left-overs in the fridge, it's even better the 2nd day.
4. Usually made during the winter months. Traditionally prepared New Year's Eve, and served New Year's Day for lunch / dinner.