Recipe(tried): Ukrainian Peas and Sauerkraut

Peas and Sauerkraut---is the lenten-style dish served for supper on Ukrainian Christmas Eve. On this occasion, meats and animal fats--including cream--are omitted from the dish's preparation, although the casserole is served at other times when bacon and cream may be used. At Christmas, the dish is brought to the table when the first star appears in the eastern sky. This Christmas Eve meal is limited to family members, and it is followed by a trip to the church for a special Christmas service.

4 cups rinsed, drained sauerkraut
1 cup boiling water
2/3 cup salt pork or bacon diced (for lenten days use 2 tablespoons of vegetable oil or more as needed)
1 medium onion, chopped
3 Tbsp. flour
Stock (drained sauerkraut juice)
1 cup cooked dried peas
2/3 cup cooked, slice mushrooms
2 cloves garlic, crushed
4 peppercorns
3 Tbsp. sour cream
Salt and Pepper to taste

Soak the peas overnight, then cover in 3 cups cold, lightly salted water and bring to the boil for 1 minute. Reduce heat and simmer until tender. Drain and set aside.

Simmer the sauerkraut in boiling water for 20-30 minutes.

Preheat oven to 350 degrees F.

In a large skillet, fry the bacon or salt pork until almost crisp. Remove with a slotted spoon and set aside. Use the bacon fat (or vegetable oil) to fry the onion lightly. Add the flour and cook, stirring frequently until the flour begins to brown. Add a little oil if there is not enough bacon fat. Add some stock from the sauerkraut to make a smooth gravy.

Stir the gravy into the sauerkraut. Add the cooked peas, mushrooms, garlic, peppercorns, and bacon. Stir in the sour cream, and correct the seasonings. Put into a casserole and bake for 30-45 minutes. Makes 4-6 servings.