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Stew, Hearty Barley , Sorrel and Sausage

Source of Recipe

Linda Leone 3/26/2002


List of Ingredients

8 oz pkg crimini mushrooms
1 Tblsp olive oil
1 medium onion, chopped
3 cloves garlic, sliced
2 tsp basil
2 tsp oregano
2 bay leaves
1 tsp tarragon
1 33 oz bottle Manischewitz schav
3 C water
1 C pearl barley
1 1/2 C chopped cabbage
4 stalks celery, sliced
1/2 C burgandy wine
2 dollops sour cream
1 pound sausage links
1 C cooked red rice



Recipe

In stockpot, saute mushrooms, cut in 4-6 pieces, with the onion and garlic for 3-4 minutes. Shake pan from time to time. Add basil and oregano, saute 2 minutes. Add schav and 3 C water, barley and bay leaves. Bring to a boil. Reduce heat to medium. Cover and cook 35 minutes. Meanwhile make meatballs by slipping the sausage out of their casings and mixing with the red rice. (Lundsberg Farms) If using bulk sausage you may need to add an egg to hold the ingredients together. Make about 35 small meatballs. Add celery and cabbage, heat 15 minutes on medium high and return to a simmer. Drop meatballs on stew and let sink, do not stir, simmer 10-15 minutes. Remove bay leaf before serving. Cool the stew 15 minutes and stir in the sour cream.