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Sauerkraut with mushroom


45 min





About the Recipe

Sauerkraut with mushrooms is traditionally served on Christmas Eve in Poland. Sometimes served as a side dish and sometimes used as a filling for pierogi.

Sauerkraut with mushrooms – kiszona kapusta z grzybami – is super healthy and can be served not only during Christmas. This recipe is great side dish with Polish meat balls and breaded pork chops.


4 lbs of sauerkraut
2 big carrots (peeled and grated on the big eyes of the grater)
1 big onion (peeled and chopped)
1 cup of dry mushrooms - and I like to use different verity (rehydrated and cooked)
1,5 - 2 cups of water to cook the mushrooms (water should cover them)
2 tbsp of olive oil


Step 1

Place mushrooms in the small saucepan and soak them in water overnight (or at least for a couple of hours). Water should just cover the mushrooms. After they have time to soak; simmer them for about 20 min - until they are soft - watch them so they do not over-boil. Next set them aside to cool down.

Step 2

Peel and chop the onion. Take out the sauerkraut from the jar/ bag. If it is too long, roughly chopped it. Next, squeeze out the excess water. 

Step 3

Prepare a big frying pan, heat up olive oil. Fry the onion on medium heat for 3-4 min until it is golden brown. Add 1/3 of the sauerkraut and fry it for a couple minutes. Transfer all to a big pot.

Step 4

Add the rest of the sauerkraut, mix well. Add 1/2 of the water from the mushrooms, and pepper. Start cooking it on medium small heat.

Step 5

Peel and grate the carrots.
Take out the cooled down mushrooms and chop into small pieces. Add to the pot, mix everything.
Add the rest of the mushroom water, cover & simmer on small heat for 1h.


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