«Sauer» Stew with Crispy Pierogi | Rachael Ray

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"Sauer" Stew with Crispy Pierogi | Rachael Ray

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As Rach explains it, she named this recipe «sauer» because sauerkraut is one of the main components. It’s a cross between a stew and a soup, what she used to call a «stoup» when she was little, and can include meat or be vegetarian. She admits the combination of ingredients might sound crazy, but says you need to trust her on this one: «It’s delicious!» 

For another great stew for dinner, check out Rach’s Beef Stew with Dijon Mustard.

Ingredients

    1 pound packaged potato and onion pierogi, cooked to directions for crispy1 cup loose-packed dried porcini 2 tablespoons olive oil2 carrots, ½ inch dice1 large parsnip, ½ inch dice1 pound thin-skinned potatoes (Yukon or white), ½-inch cubes1 large onion, diced1 large bay leafSalt and pepper2 tablespoons paprika or pimenton (smoked paprika)   2 teaspoons each cumin seeds and caraway seeds 2 tablespoons tomato paste2 quarts chicken or beef bone broth or vegetable stock or a combination 1 pound drained sauerkraut ¼ cup brown or grainy Dijon mustard 1 cup herbs (dill, parsley and chives) combined, chopped

Optional:

    Heat and crisp 1 pound kielbasa, sliced on bias, or plant-based spicy sausageSour cream or creme fraiche, plain or mixed with Dijon and a little prepared horseradish

Yield Preparation

Follow package directions for pierogi and keep warm in low oven. I cook mine in batches in boiling salted water for 3 to 4 minutes or until they float, then drain and transfer to a large pan with a few tablespoons of butter and cook about 2 minutes per side until crisp. 
 
Add a cup or two of water to a small pot and bring to a boil. Add mushrooms and let sit a few minutes to rehydrate.

Rachael Ray 5-Quart Cast Iron Casserole

"Sauer" Stew with Crispy Pierogi | Rachael Ray

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Heat a large Dutch oven over medium-high heat, add olive oil, then carrots, parsnip, potatoes, onion, bay, salt and pepper, partially cover and soften 8 to 10 minutes. Add spices, seeds and paste, stir a minute, then add stock or broth, mushrooms with a bit of their liquid and sauerkraut and cook 7 to 8 minutes more at a low boil. Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top. 

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