This is updated version of our very popular recipe.
- 50-70 dkg (1.1-1.54lb) of meat with bones (ribs, ham hock)
- 1 – 1.3 kg (2.2- 2.87lb) of sauerkraut
- 1 kg (2.2lb) of white cabbage
- 25 dkg (0.55lb) of sausage (kielbasa)
- 20 dkg (0.44lb) of smoked bacon
- 1 onion
- Few dry mushrooms
- 5 dried plums
- 1 tbsp of tomato paste
- 1 tbsp of vegeta (universal seasoning)
- 1 bay leaf
- 3 grains of all spice
- 1 tsp of colourful pepper
- 1 tsp of marjoram
- Salt
- Pepper
To begin with you have to cook the meat. Cut it into small pieces and add to the IP pot. Add washed mushrooms, vegeta, bay leaf, all spice, colourful pepper and flat spoon of salt. Pour water into the pot to the level of meat.
Close the lid, move the valve into sealing position and programme Manual for 30 min. Meanwhile prepare the veg. Drain the sauerkraut and cut into 1 cm pieces (wash with water if the cabbage is very sour). Chop the white cabbage, plums into squares and sausage into half moon shapes.
Cut the onion and bacon into smaller pieces and fry on the pan.
After the programme finishes leave for another 10 (NPR). After that remove the remaining pressure and open the lid. Remove the meat and mushrooms from the pot.
When cooled down, cut the mushrooms into slices, remove the bones from the meat and then shred into smaller pieces.
Add to the meat bullion: sauerkraut, meat, fried bacon and onion, mushrooms, plums, tomato paste and marjoram.
Now add sausage and white cabbage.
Push gently but make sure it is not higher than max level on the inner side of your pot.
Close the lid again and set up programme Manual for another 5 min. After leave for another 10-15 min (NPR). Open the lid and mix everything together.
Season with salt and pepper. If you like, you can add roux (lard with flour) into the pot (adds extra flavour but also more calories). With little effort your dinner is ready to be served. Best with potatoes or piece of sourdough bread.
