SKU # 88034400011

SAUERKRAUT AND POTATO SOUP

1 pound beef stew meat, diced
 into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 ½ cups beer
3/4 cup water
1/4 cup tomato paste
1 tablespoon paprika

¼ teaspoon salt
1/4 teaspoon caraway seed
1/4 teaspoon ground black pepper
3 potatoes, cubed
1 ounce Polstar Choice Grade Sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley

In a Dutch oven, cook meat and onion in hot oil until meat is brown. Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 ¼ to 1 ½ hours. Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender. Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving. Makes 4 servings

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
1 teaspoon chopped fresh parsley
1/2 cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans condensed

tomato soup
1 jar Polstar Choice Grade Sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

reheat oven to 350 ° F (175 ° C). Bring a pot of water to a boil. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and ½ can of tomato soup. Mix well. Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan. Lightly pack a small handful of the meat mixture and place in center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls. Bake at 350 ° F (175 ° C) for 1 ½ hours or until cooked through. Makes 8-10 servings