Ingredients with Measurements:
- 1 lb Doktorskaya Kolbasa, sliced
- 1 lb sauerkraut, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Casserole dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add Doktorskaya Kolbasa and sauté until lightly browned, about 5 minutes.
4. Add sauerkraut, caraway seeds, paprika, salt, and black pepper. Stir to combine.
5. Add chicken broth and bring to a simmer. Simmer for 5 minutes.
6. Remove from heat and stir in sour cream.
7. Transfer mixture to a casserole dish.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and bake for an additional 10 minutes, or until top is lightly browned.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Doktorskaya Kolbasa can be substituted with any smoked sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes to the casserole for a heartier dish.
- Top with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Be sure to drain the sauerkraut well to prevent excess liquid in the casserole.
- For a creamier casserole, add more sour cream.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp green salad and crusty bread.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the casserole is too dry, add more chicken broth or sour cream.
Food safety advice:
Be sure to cook the Doktorskaya Kolbasa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Doktorskaya Kolbasa is a type of Russian sausage that is typically made with beef and pork.
Flavor profiles:
Savory, tangy, and slightly smoky.
Serving suggestions:
Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian