Kapusta - polish sauerkraut

4 servings

Ingredients

Quantity Ingredient
1 ounce Dried mushrooms, soak 1/2 hour in 1/2 oz water; reserve liquid
3 tablespoons Butter
1 large Yellow onion; peeled and diced
1 medium Tomato; chopped
2 pounds Sauerkraut, fresh; rinsed
& drained
1 cup Dry white wine
½ cup Beef stock or use canned
⅛ teaspoon Black pepper; freshly ground
2 tablespoons All-purpose flour
Pinch sugar

Directions

Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Drain the mushrooms, reserving the soaking water. Pour water through a fine strainer and set aside. Coarsely chop the mushrooms and saute them in butter. Add the onion and tomato and saute until the onion is clear.

Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and pepper, and bring to a simmer. Sprinkle the flour over the top of the sauerkraut and then stir in well. Simmer, covered, stirring occasionally, for 30 mins. You made need to add a pinch of sugar.

From: Dan Klepach

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