This dish combines everything that makes hearty home cooking: sauerkraut,, dried mushrooms and gently braised Onion Provide an intense aroma that immediately reminds of festive boards and long winter evenings. In Poland in particular, this hearty combination is one of the traditional festive dishes. The mushrooms are first soaked and then slowly cooked together with the herb and the onion so that the full taste can develop. Finally, a meal sweat binds the dish, making it pleasantly creamy and round.
The preparation is easy: After cooking, the mushrooms are cut into fine strips and mixed with the herb. If you like it particularly festive, you can leave the mushrooms as a whole, turn it into flour and fry in a little oil until golden brown – a decorative and tasty addition to the finished sauerkraut. With freshly ground pepper and a pinch Salt Seasoned, this dish fits potatoes or fresh bread perfectly.
We need these ingredients …
- 750 g sauerkraut
- 40 g of dried mushrooms
- 2 onions
- 2 tablespoons of oil
- 1 eating spoon butter
- 1 painted tablespoon of flour
- Salt
- pepper
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And so it is done …
- Wash the mushrooms, soak in lukewarm boiled water and cook softly in the same water.
- Squeeze the herb and cook with the chopped onion, the mushroom broth and oil.
- It is almost even to add the cooked mushrooms cut into stripes.
- Bind that with a burning of butter and flour.
Old Polish sauerkraut with mushrooms is a traditional Christmas dish in central poles. In some households, the mushrooms are not cut into pieces from the cooking water, but you fry all of the hat in oil. The herb garnished with the fried mushrooms not only looks appetizing, it is also very tasty and is served on Christmas or on other days.
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