Pork and sauerkraut dishes are part of every Eastern European restaurant menu, and the main ingredients are a popular staple in every household.
Europeans love their soup, as anyone who traveled to Eastern Europe would agree that soup in part of every lunch and dinner menu.
Soups are quite simple to prepare, and very nutritious as well. You can make your own stock, as the base for every soup, or use the ready-made available at your grocer. There is such a variety of broth now…chicken, beef, vegetable, low-fat, low sodium….so it makes it that much easier to get your soup cooking together.
Sauerkraut is basically pickled cabbage. You either like it or hate it…I happen to love using sauerkraut in cooking and baking.
Not all sauerkraut tastes the same, so if you are not a big fan of it, maybe you should try different dishes prepared with this vegetable.
For this recipe I used really tasty sauerkraut….Bavarian style sauerkraut, which I purchased at Shop Rite, my local grocery.
It is so tasty, I can eat it just the way it is…right out of the jar…..has a slightly sweet taste..I highly recommend it.
Americans enjoy sauerkraut on their hot dogs, but there are many different ways to use this pickled veggie in salads, cooking, and even in baking.
This recipe has been in our family since at least the late 18oos. My great-grandmother was making these sauerkraut filled pyrizhky, she called “Kapusnyachky”,