Ingredients:

1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Procedure:

Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.

Ingredients:

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine

Procedure:

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl. Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thicky.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes. Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Ingredients:

1/2 cup long grain rice
1 cup chicken broth
8 slices bacon
1 medium onion, chopped
1 pound lean pork, cut into 1/2 inch cubes
1/2 pound Kielbasa (Polish sausage), slice into 1/3 inch rounds
4 teaspoon Hungarian Paprika
1 large clove garlic, minced
1 pound sauerkraut.
1 cup sour cream
1/3 cup milk
1 egg, lightly beaten

Procedure:

Preheat oven to 375 deg. F. Butter a 2 quart casserole dish. Cook the rice in the chicken broth for 10 minutes, drain. Cook bacon until crisp, crumble. In the bacon drippings, saute the onions for 3 minutes. Add the pork to the skillet, and cook for 10 minutes. Add the Kielbasa, paprika, and garlic. Cook, stirring for 5 minutes. Rinse the sauerkraut and squeeze dry. Arrange half the sauerkraut in prepared dish and top it with a layer of half the meat mixture, the rice, the remaining meat mixture, the remaining sauerkraut, and the bacon. In a small bowl, combine the sour cream, milk, and egg. Top the dish with the sauce, spreading it evenly. Bake for 50 minutes or until lightly browned. Makes 6 servings.

Ingredients:

1/4 cup vegetable oil
2 cups chopped onion
3 green bell peppers, chopped
3 tablespoons tomato paste
1 pound lean top sirloin beef - cut into 1 inch cubes
1 pinch red pepper flakes
1 teaspoon paprika
2 cloves garlic, minced
1/2 teaspoon salt
6 cups beef broth
1 tablespoon lemon juice
1/4 teaspoon caraway seeds
1 cup sour cream (optional)

Procedure:

Heat oil in a medium skillet over medium-high heat. Saute onions until transparent, then stir in bell pepper and tomato paste. Cover, reduce heat to low and simmer for 10 minutes. Add beef to skillet, then stir in the red pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer for 1 to 1 1/2 hours, or until meat is tender. If adding sour cream, remove skillet from heat and let cool a little. Then, fold in sour cream and adjust seasoning. Makes 6 servings.