Sauerkraut with Mushrooms (Kapusta z Grzybami)
Sauerkraut with Mushrooms is a traditional vegetarian dish served at Polish Wigilia Christmas Eve dinner. It is extremely easy to make and contains a handful of ingredients.
Servings 8 servings
Calories 55kcal
Ingredients
- 1 pound sauerkraut drained, see *Notes
- 1.06 ounces dried porcini mushrooms
- 1 onion finely chopped
- 1 medium carrot peeled, coarsely grated
- 8 prunes pitted, chopped
- 1 bay leaf
- 2 allspice berries
- 1½ cups water use as needed
- 2½ tablespoons vegetable oil
Instructions
- Rinse mushrooms: Place the mushrooms in a strainer and rinse briefly rubbing with your fingertips to remove any grit.
- Cook mushrooms: Place in a small pot, add approx. 1 cup/240ml of water, cover and bring to the boil. Lower the heat and simmer for 10-15 minutes until soft. Remove from the heat and strain but reserve the water. Chop the mushrooms roughly and set aside.
- Cook onion: In the meantime, heat 1 tablespoon of oil in a pan, add the onion and cook over a low heat for about 8 minutes until softened, stirring often (do not brown the onion). Remove from the heat and set aside.
- Prepare sauerkraut: Place the sauerkraut in a strainer and remove excess moisture by squeezing gently. Chop the sauerkraut roughly.
- Assemble ingredients: Place the sauerkraut, onion, carrot, prunes, allspice, bay leaf, remaining oil, chopped mushrooms as well as mushroom water in a pot.
- Cook: Cover and cook over a low heat for about 1-1½ hours until the sauerkraut is very soft. Stir the mixture often during cooking to ensure it doesn’t burn (top up with a little more water as needed). Remove from the heat, add pepper to taste (and salt, if required) and serve hot.
Notes
- *Sauerkraut: You can, but don’t need to rinse the sauerkraut briefly before cooking it (if you find it too sour). If you decide to rinse your sauerkraut place it in a large bowl, cover with cold water then transfer the whole thing to a strainer.
- Mushrooms: You can change the proportions and use more mushrooms if preferred.
- Seasoning: Add pepper to taste (you may not need to add any salt as the sauerkraut is salty).
- Serving: With bread, alongside other Christmas Eve dishes.
- Storing: Once cooled cover and refrigerate for up to 5 days. Reheat in the microwave.
- Polish sauerkraut with mushrooms tastes even better the next day, so can be made ahead.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 384mg | Potassium: 272mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1363IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg