Before you run at the mention of sauerkraut, please think for a moment… Do you think millions of Eastern Europeans would still be eating sauerkraut if it tasted so bad when prepared? Think about it. There are now better food options but to the crazy Slovaks, Polish, Slovenians, Russians, Romanians, and Germans it is still a staple food item in their kitchens. Sauerkraut is used as a main, a side, and a condiment. However since most people open the can, heat it up, and serve, it is no surprise most people avoid this gem of Eastern European cuisine. Growing up we had it at every high holiday and many days in between. Honestly, nothing makes me feel better when I’m sick than a big pot of my dad’s kielbasa and kraut with some crusty bread. It’s panacea for the soul.
In much of the Midwest, the influence of German and Pennsylvania-Dutch cultures have made sauerkraut a traditional New Year’s dish. It is believed to bring good fortune through the new year. It is traditional to wish those gathering at the table as much goodness and money as there are shreds of cabbage in the sauerkraut. I don’t know if it works but it will bring good fortune to your taste buds.
A couple of notes before we begin: NEVER EVER EVER EVER buy canned sauerkraut. I cannot be more serious on this point. It tastes like a tin can. Buy sauerkraut in the bag or if you can buy some fresh (yeah kind of an oxymoron) barrel sauerkraut. Also always rinse the sauerkraut. It not only will cut the sodium it will also tame the flavor to make the final dish more palatable.
Dad’s Traditional Slovak Sauerkraut (serves 10)
- 1 large diced onion
- 1/4 cup salted butter
- 3-4 tablespoons flour
- 1 lager style beer (11.5 or 12 ounces size just whatever you have around that you aren’t willing to imbibe)
- 2 lbs sauerkraut (drained and rinsed but save 1/2 the juice)
- 2 ham hocks or 1 pound salt pork, chopped into 1/2 inch cubes, or 1 lb polish kielbasa cut in 2 inch pieces
- 2 Tablespoons caraway seeds
- 1 teaspoon paprika
- 1 cup dried barley
In a skillet, melt the butter over medium low heat. Add the onions and sauté until translucent. In a dutch oven or stock pot put the sauerkraut in with half it’s juice and the meat and heat it over medium heat. Make a roux by adding flour to the butter and onions until a paste forms. Deglaze the pan with the beer. Add the roux to the sauerkraut and mix well. Add the caraway seeds and paprika and allow it to reach a simmer. Allow it to simmer for 30 minutes then add the barley. Simmer until the barley is soft, about another 30-45 minutes. Serve with boiled potatoes seasoned with butter and parsley and crusty bread.
