That recipe for fried sauerkraut with mushrooms is really worth trying if you like sauerkraut. I know it is kind of an acquired taste. It is way faster to make than bigos and has a great, rich flavor. I made it with dried mushrooms, prunes and onions and I love the combination of these flavors.
I started with pouring 2 cups of boiling water over dried mushrooms. You could use fresh mushrooms instead and fry them with onion but dried ones are way more aromatic and flavorful.
In the meantime I fried onions until golden and chopped prunes. Prunes add sweetness to the dish, you can also try using peeled apples or sugar instead too. I recommend prunes.
When onions are turning golden you can go ahead and add sauerkraut, prunes and all the spices. Then drain the mushrooms, put them away and dice. The mushroom broth created from dried mushrooms and water will give it a great aroma. I like to pour it over sauerkraut and and leave everything to simmer until the water is completely gone.
Make sure to stir it once in a while so the sauerkraut won’t burn. It will start changing color from yellow to brownish.
All done! Sauerkraut is a great addition to sausage or pork chops but it’s also excellent on its own. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 lb sauerkraut
- 1 oz dried mushrooms
- 1 onion
- ½ cup prunes
- 1 teaspoon of marjoram
- 1 teaspoon of cumin
- 1 teaspoon of allspice
- 1 teaspoon of pepper
- Boil 2 cups of water and pour it over dried mushrooms. Let is sit for 15-20 minutes.
- In the meantime, dice onions and prunes.
- Drain mushrooms and dice them but keep the mushroom water.
- Fry onions on the pan until slightly golden. Add sauerkraut, prunes and mushrooms. Pour mushroom water over and add the spices.
- Simmer until the water is almost completely gone.
- Enjoy 🙂 It’s best served with kielbasa (polish sausage), pork chops (recipe here) or just by itself