Ingredients with Measurements:
- 1 lb beef kishka
- 1 lb sauerkraut
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp caraway seeds
- 1 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same skillet, sauté the chopped onion until translucent. Add the minced garlic and caraway seeds and cook for another minute.
3. Add the sauerkraut to the skillet and stir to combine with the onion mixture. Pour in the chicken broth and bring to a simmer.
4. Cut the kishka into 1-inch slices and add them to the skillet, nestling them into the sauerkraut mixture. Cover the skillet and let cook for 10-15 minutes, or until the kishka is heated through.
5. Serve the kishka with sauerkraut and bacon on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Pork kishka can be used instead of beef kishka.
- Turkey bacon can be used instead of regular bacon.
Variations:
- Add sliced potatoes to the skillet for a heartier dish.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the dish.
- Stir the sauerkraut occasionally to prevent it from sticking to the skillet.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kishka with sauerkraut and bacon in a shallow bowl.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
Mashed potatoes, crusty bread, roasted vegetables.
Troubleshooting advice:
If the sauerkraut is too sour, rinse it with water before adding it to the skillet.
Food safety advice:
Make sure to cook the kishka to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kishka is a traditional Jewish dish made from beef or pork casing stuffed with a mixture of flour, onions, and spices.
Flavor profiles:
Savory, salty, tangy.
Serving suggestions:
Serve as a main dish for dinner.
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Region: Polish