Best 6 Ukrainian Kovbasa Kielbasa Potatoes And Sauerkraut Recipes

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In the realm of hearty and comforting dishes, Ukrainian kovbasa, kielbasa, potatoes, and sauerkraut emerge as a culinary quartet that delights taste buds and warms the soul. This traditional Ukrainian meal showcases the harmonious blend of savory meats, tender potatoes, tangy sauerkraut, and aromatic spices.

Unveiling the culinary treasures within this article, you'll embark on a journey of flavors with three distinct recipes. The first recipe, Ukrainian Kovbasa and Potatoes, presents a classic combination of smoky kovbasa sausage and golden-brown potatoes, united in a symphony of flavors.

Next, the Ukrainian Kielbasa and Sauerkraut recipe introduces a tangy twist to the classic pairing. Succulent kielbasa sausage is braised with tangy sauerkraut, creating a dish that is both satisfying and invigorating.

Finally, the Vegetarian Ukrainian Potatoes and Sauerkraut recipe offers a plant-based rendition of this traditional meal. Tender potatoes and tangy sauerkraut take center stage, creating a flavorful and satisfying dish that caters to vegetarian preferences.

These three recipes, each with its own unique charm, celebrate the versatility andおいしさ of Ukrainian cuisine. Whether you're a meat lover, a vegetarian, or simply seeking a comforting meal, this article has something to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

UKRAINIAN KOBASA KAPUSTA



Ukrainian Kobasa Kapusta image

This traditional Ukrainian recipe combines sauerkraut and turkey kobasa for an easy to make skillet dish. Can be used as a main course or side dish.

Provided by Gloria Duggan | Homemade & Yummy

Categories     Main Course     Side Dish

Number Of Ingredients 6

2 tablespoons olive oil ((Bacon Flavoured))
4 ounces onion ((Diced))
1/2 teaspoons fennel seeds ((Crushed))
16 ounces sauerkraut ((Drained and rinsed))
10 ounces kobasa ((Skin removed and cut into pieces))
salt and pepper ((For seasoning))

Steps:

  • Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
  • Dice onion and place in a bowl.
  • Crush fennel seed using a mortar and pestle.
  • Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
  • Heat a frying pan over medium heat, and add the oil.
  • Add the onions and seasonings, and cook until browned (about 5 minutes).
  • Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
  • Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
  • Remove from heat and place in a serving bowl. This is a great main course, or side dish.
  • ENJOY!

Nutrition Facts : Calories 208 kcal, Carbohydrate 11 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 38 mg, Sodium 1599 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

POTATO AND SAUERKRAUT SOUP WITH KIELBASA



Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
  • Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
  • Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
  • Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT



Ukrainian Kovbasa (Kielbasa) Potatoes and Sauerkraut image

This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.

Provided by Olha7397

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 tablespoons butter
1 large onion, thinly sliced
1 lb sauerkraut, drained and rinsed
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper
1 lb red potatoes, cubed
1 lb kielbasa, sliced
2 -3 tablespoons Dijon mustard

Steps:

  • Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
  • Simmering Suppers.

ROASTED KIELBASA & POTATOES



Roasted Kielbasa & Potatoes image

Make and share this Roasted Kielbasa & Potatoes recipe from Food.com.

Provided by Petunia

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

5 -7 potatoes, washed and cut up into bite-size chunks (skin on)
1 package kielbasa, cut into bite size pieces
1 package dry onion soup mix
1/4 cup canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Mix all ingredients in a large bowl.
  • Pour into a 9x13" baking pan.
  • Cook in oven, covered with foil for approximately 1 hour.
  • You can stir after 1/2 hour of cooking.

Nutrition Facts : Calories 476.5, Fat 30.5, SaturatedFat 7.9, Cholesterol 51.4, Sodium 1236.3, Carbohydrate 37.4, Fiber 4.3, Sugar 2.9, Protein 13.6

GRANDPA'S SAUERKRAUT AND KIELBASA



Grandpa's Sauerkraut and Kielbasa image

I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.

Provided by Twitterpated

Categories     One Dish Meal

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced (four if you are a garlic lover)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
ground black pepper, to taste
3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
1 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)

Steps:

  • Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
  • This brings out the sweetness of the onions.
  • Simmer for about 10 minutes.
  • Add minced garlic and simmer 2 more minutes.
  • Add next 3 ingredients.
  • Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
  • Bring to a simmer on the stove top.
  • Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)



Ukrainian Homemade Sausage (Kovbasa) image

Make and share this Ukrainian Homemade Sausage (Kovbasa) recipe from Food.com.

Provided by Olha7397

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 lbs pork shoulder
2 lbs beef chuck
1 lb pork fat
4 -6 ounces coarse salt
2 tablespoons fresh ground black pepper
1 tablespoon allspice (ground)
1 head garlic
3 1/2 cups water
2 teaspoons peperivka spiced whiskey, see below, to taste
3 yards natural hog casings (or as needed)

Steps:

  • Grind pork coarsely, once.
  • Bone and chill beef.
  • With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
  • Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
  • Mix meats and fat in a large bowl.
  • Mash peeled garlic with salt in a mortar,and add pepper and allspice.
  • Mix all ingredients.
  • Add 1 cup water for each 2 pounds of meat, then add whiskey.
  • Cook a small sample in a little boiling water.
  • Taste and adjust seasoning (be conservative with the salt).
  • Wash casing in cold water, rinsing several times.
  • Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
  • Do not pack or sausages will burst while cooking.
  • Tie ends with string.
  • Repeat until all meat is used.
  • Refrigerate, loosely covered with towel, for 48 hours.
  • Sausage may be smoked (following smoker directions) or cooked fresh.
  • TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
  • Drain, cool, and refrigerate loosely covered.
  • TO SERVE, saute in a little fat for color.
  • Or serve cold in thin diagonal slices.
  • NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.

Tips:

  • Choose the right sausage: Ukrainian kovbasa or kielbasa is a great choice for this dish, but you can also use other types of smoked sausage, such as Polish kielbasa or German bratwurst.
  • Brown the sausage first: This will help to develop its flavor and prevent it from drying out in the oven.
  • Use a variety of vegetables: Potatoes, sauerkraut, and onions are all classic additions to this dish, but you can also add other vegetables, such as carrots, celery, or green bell peppers.
  • Season the dish to taste: Salt, pepper, and garlic powder are all good starting points, but you can also add other spices, such as paprika, cumin, or caraway seeds.
  • Serve the dish hot: This dish is best enjoyed fresh out of the oven, with a dollop of sour cream or a sprinkle of fresh parsley.

Conclusion:

Ukrainian kovbasa or kielbasa, potatoes, and sauerkraut is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this recipe a try.

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