SKU # 88034400021

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces Polstar Sauerkraut with

Champignons - drained, rinsed and minced

1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream

In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, ¼ tsp salt, and ¼ tsp black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream. Use as a filling for Pierogi. Makes 3 cups

8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt

warm water
1 recipe Sauerkraut Filling

In a large bowl, beat together eggs, sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to ¼ inch thickness. Cut out 3 ½ inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. Makes 8-10 servings

POLISH BIGOS

4 jars Polstar Sauerkraut with Champignons

½ lb beef cubes

½ lb smoked butt

½ lb spareribs

¼ lb bacon

1 can tomatoes (large)

2 cups water

2 lb cabbage head

½ lb loin pork chops

½ lb smoked kielbasa

½ cup onions (chopped)

1 oz mushrooms (dried)

2 tbsp flour

rown the beef, pork and spareribs in a large heavy pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about ½ hour, the butt about 1 hour, beef 1 ½ to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, and then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.