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Now In: Recipes → All Countries → Side Dish → Polish Sauerkraut

Polish Sauerkraut
Sauerkraut is a staple in Polish cooking, used widely in side dishes and main dishes. This simple and versatile side dish combines sauerkraut and tomatoes with white wine and nutty caraway seeds. Serve as a side dish to hearty meats. Preparation hint: Be sure to rinse and drain sauerkraut well before using. Preparation time does not include 30-minute mushroom soaking time.
 
Base SKU: 549
Cuisine: Polish
Prep Time: 45 Minutes
Cooking Time: 40 Minutes
Yield: 6 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 ounce(s) Dried boletus mushrooms
3 tablespoon(s) Vegetable oil or butter
1 Large onion, diced
1 Medium tomato, chopped
2 pound(s) Sauerkraut, rinsed and well-dried
1 cup(s) White wine
1/8 teaspoon(s) Caraway seed
to taste Pepper
2 tablespoon(s) Flour
Sugar, if necessary a pinch

Instructions:
1. Soak mushrooms in ; cup warm water for 30 minutes. Drain and chop; reserve soaking water.
2. Heat butter or oil. Saut; onion, add chopped mushrooms and tomato and continue saut;ing until onions are translucent.
3. Add the sauerkraut, wine, stock, reserved mushroom water, caraway seed, and pepper; bring to a simmer.
4. Sprinkle flour over top (this will thicken it) and stir in well.
5. Simmer covered, stirring occasionally, for 30 minutes. Finish with a pinch of sugar, to taste.
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