Ukrainian Kovbasa (Kielbasa) with Potatoes and Sauerkraut



4 to 6 servings



3 to 4 tbsp. butter
1 lg. onion, thinly sliced
1 lb. sauerkraut, drained and rinsed
1/2 cup dry white wine
1 cup chicken stock
2 tbsp. wine vinegar
2 tbsp. brown sugar
1 bay leaf
Salt and pepper to taste
1 lb. new red potatoes, cubed
1 lb. kovbasa (kielbasa), sliced
2 to 3 tbsp. Dijon mustard


Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender.

Author's Comments

This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.

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