This recipe comes from my friend Marisa, who shares a love of pickled things. It is very simple and does double-duty as hearty, but also somehow refreshing due to the tangy kraut. In my recipe I used some winter savory and chervil from my garden, which I have included on the blog just to annoy Alex, because I know he loves obscure ingredients. The recipe will be just fine without them, though (or try experimenting with other herbs!).
1 ring kielbasa
1 large can or jar of sauerkraut, drained
1 large onion, sliced
2 carrots (optional, for color), peeled and sliced
6-8 small white potatoes
2-3 qts chicken broth
2 Tbsp. butter
2 Tbsp. winter savory, leaves only
1 handful chervil fronds
1 tsp. white pepper
1 pinch of nutmeg
Place the kielbasa on the grill (or in a hot frying pan) for a few minutes to get some color around the edges, then slice. Meanwhile, saute the onion in some butter in a Dutch oven until they begin to soften. Rinse the sauerkraut, maybe 30 seconds if you want it extra zingy, or 1-2 minutes if you want it milder, then drain and add to the pot. Add the kielbasa, carrots, and spices. If the potatoes are small enough, leave them whole and add to the pot. Otherwise, cut them into cubes. Add enough broth so that everything is covered, and bring to a boil. Reduce to a simmer and put the lid on ajar, and cook for 20-30 minutes, or until your potatoes are tender. Add the savory one minute before serving and adjust the salt. Serve with fresh chervil.