Ingredients
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6 slices bacon, diced
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1 medium onion, chopped
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4 medium new potatoes, washed, scrubbed, and sliced thin
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6 carrots, sliced thin
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2 cups broccoli florets
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1 cup celery, sliced thin
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1/4 cup butter or 1/4 cup olive oil
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1 (16 ounce) can sauerkraut, drained
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1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
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salt and pepper
Instructions
- In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
- In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
- Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
- Cover and cook on low heat until hot, about 15 minutes.
- Top with crumbled crisp bacon right before serving.
- To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!