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POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Sauerkraut with mushroom
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
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.
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.
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.
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.
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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