We would like to introduce you to a few recipes we enjoyed for many years.....
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This is my personal favorite !
Mixed "Shchi" (Russian soup with cabbage) with sauerkraut. 8-9 oz/ 200 g each of stewing beef, lamb and chicken 11-12 oz/300 g smoked loin pork, boned, and cut in pieces 2 bay leaves 1 jar of Mother Goosey's Sauerkraut 4 tbsp/ 60 g butter 1 large onion, chopped 1 parsley root, chopped small 1 carrot, chopped small 2 tbsp tomato paste 3-4 cloves garlic, crushed Salt and pepper 1 bunch of dill, finally chopped 4 tbsp sour cream Cover the meat ingredients with water, add the bay leaves, and boil for stock until the meat is tender. Meantime, lightly sauté the sauerkraut in 2 tablespoons of butter and allow to simmer for one hour, adding a little water or stock as necessary. Sauté the other vegetables in the remaining butter, and add the tomato paste. Then add it all to the cabbage, add the garlic and simmer for a further 15 minutes. Remove the meat from the stock and cut into bite-size pieces. Strain the stock. Tip the sautéed vegetables into the stock, season with salt and pepper, and add the meat. Heat it all up together once more. Serve with dill and sour cream. |
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Russian Vinaigrette Recipe with Beets and Sauerkraut
Ingredients: 3 medium beets (steamed in their skins) 3 medium potatoes(steamed in their skins) 3 medium carrots(steamed in their skins) 2 cups of Mother Goosey's Sauerkraut 3 medium pickles 1 tart apple 1 tsp Dijon mustard 2 Tbsp Sunflower or Olive Oil 1 Tbsp Apple cider vinegar 1 small onion, finely chopped (about ½ cup) Peel the potatoes, beets, pickles, and apple, and cut them and the carrots into quarter inch dice. Combined the diced ingredients with the onions and mix carefully. Mix all the dressing ingredients together, pour over the vegetables, and toss gently, then add salt to taste. Serve in decorative bowl at room temperature. |
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APPLE, SAUERKRAUT, SMOKEY LINKS CASSEROLE
1 (16 oz.) Mother Goosey's sauerkraut
1 sm. onion, chopped
1 or 2 apples, depending on size
1 tbsp.brown sugar
1/2 c. Apple cider vinegar
1 (1 lb.) pkg. smokey links sausage
Wash, core and cut apples into bite-sized pieces. Mix sauerkraut, onion and apple in 1 1/2 quart casserole. Season with salt and pepper to taste. Mix brown sugar and cider vinegar and pour over kraut mixture. Top with smokey link sausage, cover, and bake at 350 degrees for 35 minutes.
1 (16 oz.) Mother Goosey's sauerkraut
1 sm. onion, chopped
1 or 2 apples, depending on size
1 tbsp.brown sugar
1/2 c. Apple cider vinegar
1 (1 lb.) pkg. smokey links sausage
Wash, core and cut apples into bite-sized pieces. Mix sauerkraut, onion and apple in 1 1/2 quart casserole. Season with salt and pepper to taste. Mix brown sugar and cider vinegar and pour over kraut mixture. Top with smokey link sausage, cover, and bake at 350 degrees for 35 minutes.
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BAKED RIBS AND SAUERKRAUT
3 lbs. spareribs or country style ribs 1 lb. 12 oz. or 1 qt. undrained sauerkraut 2 apples, peeled & chopped 1 sm. onion, chopped 1/4 c. water 4 tbsp. brown sugar Preheat oven to 350 degrees. Cut ribs into serving pieces. In large fry pan, brown ribs; drain all excess fat. Salt and pepper to taste. In 13"x9" (3 quart) pan, combine sauerkraut, apples, onion, water and brown sugar. Arrange ribs on top. Bake, uncovered for 1 1/2 to 2 hours or until ribs are tender, stirring occasionally. Makes 5 to 6 servings. |
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COLORFUL SAUERKRAUT SALAD
16 oz Mother Goosey's sauerkraut, drained 3 stalks celery, sliced 1 medium onion, diced 1/2 bell pepper, diced (choice of color) 1/2 cup pimento, diced 1/3 cup extra virgin olive oil or Cold process sunflower oil 1/4 cup Apple cider vinegar 3/4 cup Organic sugar or xylitol Sea salt and pepper, to taste Combine first five ingredients. Mix oil, vinegar and sugar in a separate container. Pour over salad and mix thoroughly. Season with salt and pepper, to taste. Chill overnight. Makes 10 servings. |
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SAUERKRAUT SOUP
2 lbs. Mother Goosey's sauerkraut 6 c. beef broth 2 c. water 1 c. chopped onions 3 tbsp. clarified butter or bacon grease 1/2 - 1 tsp. paprika 1 c. flour 2 med. potatoes, peeled and diced 1/2 lb. Polish sausage, cut into 1/4 inch slices 3 tbsp. clarified butter Sea Salt and pepper Drain sauerkraut. Add beef broth and water to large cooking pot and simmer for 30 minutes. Meanwhile sauté onion in butter until soft. Stir in flour and paprika. Cook another 3-4 minutes. Mix into skillet 3 cups of sauerkraut mixture with onion. Stir until smooth. Stir in rest of sauerkraut. Add diced potatoes. Simmer 30 minutes. In same skillet used for onion and butter, add Polish sausage. Cook for 10 minutes until slightly browned. Add to soup and simmer another 5 minutes before serving. |
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BAVARIAN PATTIES WITH SAUERKRAUT
1 1/2 lbs. ground beef
1/2 c. applesauce
1/3 c. dry bread crumbs
1 sm. onion, finely chopped
1 egg
1 tsp. sea salt
1/2 tsp. allspice
16 oz Mother Goosey's sauerkraut, drained
Mix all together but sauerkraut. Shape mixture into 6 patties. Brown patties in large skillet over medium heat, turning once. Drain off fat. Spoon sauerkraut over patties; cover and simmer 15 minutes.
1 1/2 lbs. ground beef
1/2 c. applesauce
1/3 c. dry bread crumbs
1 sm. onion, finely chopped
1 egg
1 tsp. sea salt
1/2 tsp. allspice
16 oz Mother Goosey's sauerkraut, drained
Mix all together but sauerkraut. Shape mixture into 6 patties. Brown patties in large skillet over medium heat, turning once. Drain off fat. Spoon sauerkraut over patties; cover and simmer 15 minutes.
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APPLE - SAUERKRAUT PORK CHOPS
2 lbs. loin pork chops 3 tart apples, chopped 2 tbsp. ghee or clarified butter 16 oz. Mother Goosey's sauerkraut 3 tbsp. brown sugar 1 onion, thinly sliced 1/2 tsp. caraway seed 2 bay leaves 16 oz organic chicken broth Saute pork chops and apple in butter, move to a casserole dish. Drain sauerkraut. Place on top of pork chops. Sprinkle brown sugar over sauerkraut then onions, caraway seeds, bay leaves and chicken broth. Bake in 350 degree oven, covered for 1 hour. Serves 4 to 6. Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing
1 cup Mother Goosey's Sauerkraut 1 avocado 2 tbsp sunflower seeds (or nuts/seeds of choice) mixed greens (or greens of choice) 1 tsp Cold pressed sunflower oil 1 tbsp apple cider vinegar 1 tbsp white miso 1/4-1/2 tsp grated ginger, or to taste 1 tsp Braggs or low-sodium soy sauce 1 tsp nutritional yeast 1. Make your dressing by whisking oil, vinegar, miso, ginger, Braggs/soy sauce and nutritional yeast together. Mine was pretty thick, so thin it to your desired consistency. I liked mine goopy. 2. Assemble with greens, sauerkraut, avocado and sunflower seeds. Dollop with dressing. Serves 2. "Happy Belly" Wrap recipe.
Spinach and herb organic tortillas Organic baby arugula 2 organic hard-boiled eggs 2 organic green onions 2 tbs Mother Goosey's Sauerkraut Small organic tomato Organic hummus Organic safflower mayonnaise Salt and pepper to taste Spread a teaspoon of mayonnaise on the tortilla. Spread a couple of tablespoons of hummus on top of it. Add baby arugula, chopped green onions, chopped tomato, chopped eggs and top it with sauerkraut. Wrap it up and enjoy! Crab and Mother Goosey's Sauerkraut dip. Ingredients: 1/4 Cup of organic sour cream 1/4 cup of organic Safflower mayonnaise 8oz of organic Cream Cheese 11/2 cups of Mother Goosey's Sauerkraut 1 can of crab meat 1/4 cup chopped organic parsley Himalayan pink salt and black pepper to taste Rye bread crackers Mother Goosey's Sauerkraut Pancakes. Mixed into a savoury batter, the pancakes are great on their own but work just as well as a side to hearty goulash, creamy mushroom sauce or roasted pork with gravy. Recipe: Mix together 250g sauerkraut, 1 cup milk, 1 cup plain flour, 1 egg and some smoked hot paprika. Spoon mixture into a lightly oiled fry pan and cook on both sides, until golden brown. Makes about 12 pancakes. |
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