A hearty dish of cooked sauerkraut with mushrooms. It can be served as a main course with bread for Christmas Eve or used as a filling for pastries.
Ingredients:
- Sauerkraut with carrots (500 g)*
- Broth or water (3 cups)
- Bay leaf (1)
- Allspice berries (2)
- Mushrooms (200 g)
- Large onion (1)
- Wheat flour (1 tablespoon)
- Vegetable oil (5 tablespoons)
- Salt (to taste)
- Ground pepper (to taste)
*If sauerkraut with carrots is unavailable, you can use plain sauerkraut and add some grated carrot.
Preparation:
Drain the sauerkraut from its juice and chop it roughly. Place it in a large pot and cover with broth or water. Add the bay leaf and allspice berries. Cook covered for about 35-40 minutes.
Clean the mushrooms and slice them thinly (or chop them in a food processor or grate them).
Heat 2 tablespoons of oil in a large skillet and add the mushrooms. Cook the mushrooms, stirring occasionally, for about 10 minutes, until they are soft and the liquid has evaporated. Add the cooked mushrooms to the sauerkraut, stir, and cook for another 10 minutes (covered).
Peel and dice the onion. Place it in the skillet after cooking the mushrooms, add 2 tablespoons of oil, and cook, stirring occasionally, for about 7 minutes until the onion is translucent. Add the onion to the pot with the sauerkraut. Cook for another 10 minutes.
Add the flour to the skillet and, stirring with a wooden spoon, cook for about 2-3 minutes until it turns slightly brown. Add the remaining tablespoon of oil, stir, and then add the flour mixture to the sauerkraut. Mix everything together and bring to a boil. Season with freshly ground pepper and salt to taste.
The sauerkraut can be canned by placing it while still hot into jars. Once cooled, store it in the refrigerator.
