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
The Magidow family's modern-day recipe box.