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Old 12-06-2012, 12:11 AM   #41
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 4,962
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Originally Posted by boscobeans View Post
Having a Grandfather from the Ukraine and a Grandmother from Poland the meals at my house always included those comfort foods.

The Ukrainians or Russians called the (Polish) pierogi VARENIKI
Golumki or GOLOBKI (Polish stuffed cabbage) were called GOLUBTSI (with a soft G) or as use kids would call them Halupsi.

Kraut was always referred to as Kapusta and was cooked with garlic and bay leaves (in butter or fat of course) until it was so tender that it melted in your mouth.

After making the regular (sauerkraut-cheese-potato) varieties there was always a pot of blueberry varenikis that served as dessert along with Cheese Blini or blintzes.

Add a few pounds of kielbasi, a plate of potato pancakes, a loaf of sour rye all served with a big pot of sour cream and you have a Carb diet that would be outlawed in most States.
dammit. you gone made me homesick.

What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

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Old 12-06-2012, 12:42 AM   #42
Apr 2012
Schenectady, New York
Posts: 913
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Originally Posted by CreamyGoodness View Post
Last time I tried to make them the homemade sauerkraut was too wet, and I made a mess :-(.

I'm wondering if one could have the best of both worlds by using instant mash flakes with the flour...
The saurkraut has to cooked down to where all the water is driven off and replaced with fat of some sort like butter or pork fat.

Start with the kraut (do not rinse it too well or you will have to add salt later) in a skillet and slowly boil off the water till it starts to caramelize then add a little water and some fat, always scraping the brown from the pan. Keep doing this until you have very tender and nice dark brown kapusta. Depending on your tastes or ethnic background you can add bay leaves, garlic, caraway, pepper, hungarian paprika or any number of spices.

Good eats for sure


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