Sauerkraut stew brings everything we love about the traditional dish but with a new twist – the addition of mushrooms. Instead of the classic meat-based version, mushrooms add a rich, earthy flavor that pairs perfectly with sauerkraut.
Ingredients:
- 1 kg sauerkraut (finely chopped)
- 300 g button mushrooms or other mushrooms of choice
- 1 large onion
- 2-3 garlic cloves
- 1 carrot
- 2 bay leaves
- teaspoon paprika
- Salt and pepper (to taste)
- A bit of oil (sunflower or olive oil)
- 200 ml warm water
Instructions:
If the sauerkraut is too sour or salty, rinse it under cold water. Drain well and chop finely.
Heat a bit of oil in a pot. Add the finely chopped onion and sauté until translucent.
Stir in the minced garlic and carrot sliced into rounds. Add the sliced mushrooms and cook until they release their water and soften. Add the prepared sauerkraut to the pot with the mushrooms. Season with paprika, salt, and pepper to taste. Pour in about 200 ml of warm water, stir well, and cover.
Cook on low heat, stirring occasionally. Add more water if needed to prevent sticking.
Once the sauerkraut softens and the flavors meld together, the dish is ready.
Tip:
For a richer flavor, you can add dried plums or a pinch of smoked paprika. Additionally, porcini mushrooms or other wild mushrooms will give this dish a unique aroma and depth.
Enjoy! 😊