Polish Sauerkraut with Pork (Kapusta z Wieprzowina) and Potato Dumplings (Kartoflane Kluski)

[Olga Drozd]

Polish Sauerkraut with Pork (Kapusta z Wieprzowina)

2 pounds pig's feet or ham hocks
2 pounds neck bones or spareribs
3 Tablespoons lard or margarine
1 large onion
1 clove garlic, crushed
1 1/2 quarts boiling water (6 cups)
1 green pepper, diced
4 whole allspice
1 bay leaf
1/2 teaspoon celery seed
1 quart (about 2 pounds) sauerkraut
1/4 cup pearl barley
1 small apple, chopped
1/2 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon pepper

Brown all meat in lard in a large kettle.  Add onion and garlic.  Fry 1 minute.  Add boiling water, green pepper, allspice, bay leaf, and celery seed.  Cover; cook 1 hour or until meat is tender.  Remove meat; cool.

Boil until broth is reduced to 3 cups.

Discard bones and gristle from meat.

Drain and rinse sauerkraut.

Cook barley in the broth 15 minutes.  Add meat, sauerkraut, apple, caraway seed, salt, and pepper.  Cook 45 minutes longer.

Serve with potato dumplings, if desired.  About 6 servings.

POTATO DUMPLINGS (KARTOFLANE KLUSKI)

2 cups hot mashed potatoes
1/3 cup fine dry bread crumbs
2 egg yolks
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all purpose flour
2 egg whites, beaten until stiff, but not dry

Mix ingredients in a large bowl in the order given.

Place on floured board and roll to pencil thickness.  Cut into 2 or 3 inch strips.

Drop into boiling salted water.  Cook until dumplings float to top.

CROQUETTES:  Saute 1/2 cup chopped onion in 2 Tablespoons butter.  Proceed as in recipe for Potato Dumplings; add onion to potatoes.  Roll strips in fine dry bread crumbs.  Pan-fry in butter until golden brown.