Rutabaga- 3/4 cup 1 " pieces
Parsnip- -1/2 cup or so 1" "
Turnip lg.- 1/2 cup " "
Onion. dice or chop
Left over Pork Roast/or 1/2 doz Pork Steaks.
Lg. Jar Sauerkraut
2-cns Cream of Mushroom Soup
Olive Oil
1- Cn of chicken Broth.(For Thinning).
I looked for a couple hours, I could not find a duplicate of this recipe. I am guessing German with Russian descent Recipe. This I know- It sounds strange, but it is fantastic.
Heat up kettle, add Olive oil to the bottom, toss in Onion, Rutabaga, Parsnip, Turnip. Sautee till Root Veggies are fork tender. Add 2 cans of Cream of Muhroom Soup.
Throw in the Pork (If you have left over Pork Roast good) Or use Pork steak or chops. Make sure at least 1/2 dozen. Fry them up, slice them up in chunks.. Toss in kettle. Add 3/4 of the Jar of Sauerkraut.
Add Chicken Broth so mixture does not get too think. Might take the whole can. Cover/Heat/season/ENJOY
Parsnip- -1/2 cup or so 1" "
Turnip lg.- 1/2 cup " "
Onion. dice or chop
Left over Pork Roast/or 1/2 doz Pork Steaks.
Lg. Jar Sauerkraut
2-cns Cream of Mushroom Soup
Olive Oil
1- Cn of chicken Broth.(For Thinning).
I looked for a couple hours, I could not find a duplicate of this recipe. I am guessing German with Russian descent Recipe. This I know- It sounds strange, but it is fantastic.
Heat up kettle, add Olive oil to the bottom, toss in Onion, Rutabaga, Parsnip, Turnip. Sautee till Root Veggies are fork tender. Add 2 cans of Cream of Muhroom Soup.
Throw in the Pork (If you have left over Pork Roast good) Or use Pork steak or chops. Make sure at least 1/2 dozen. Fry them up, slice them up in chunks.. Toss in kettle. Add 3/4 of the Jar of Sauerkraut.
Add Chicken Broth so mixture does not get too think. Might take the whole can. Cover/Heat/season/ENJOY
