Sauerkraut with mushrooms is a simple, dietary dish made from sauerkraut. How to make sauerkraut with mushrooms? Discover an easy recipe for sauerkraut with mushrooms!
Sauerkraut with dried mushrooms is a healthy meal with an intense flavor, a staple of many holiday tables.
Sauerkraut with mushrooms can be eaten alone or as a base ingredient for other dishes like dumplings, croquettes, or pastries. It tastes great in every version... The ingredients listed yield a medium-sized portion. It's advisable to prepare sauerkraut with mushrooms in proportionally larger quantities and store it in the fridge for up to a week or freeze it portioned- it's a great "emergency" meal (or meal component) for days when there's absolutely no time for cooking. Sauerkraut, the main component of this dish, is an important element of Polish cuisine (including holiday cuisine). For making sauerkraut with mushrooms, you can use homemade sauerkraut from our recipe or a store-bought version.
How to make sauerkraut with mushrooms? Discover a simple recipe for holiday sauerkraut with mushrooms!
Ingredients
Method
- Finely chop the sauerkraut. Peel and finely chop the onion.
- In a pot, place the sauerkraut, onion, bay leaf, and allspice. Add water (adjust the amount so that it reaches a few centimeters above the contents of the pot). Bring to a boil and reduce heat. Cook on low heat for about 1 hour, stirring occasionally. Add water if needed. Meanwhile, prepare the mushrooms.
- Place the mushrooms in another pot and cover with boiling water. Leave for about 20-30 minutes. Then cook the mushrooms until soft (in the same water), about 10-15 minutes.
- Drain the mushrooms and finely chop them. Add to the sauerkraut towards the end of cooking. Mix well. Season to taste with salt and pepper. Mix.
- Serve hot or cold. Store in the refrigerator for 5-7 days.
