Ukrainian Braised Sauerkraut With Bacon and Wild Mushrooms

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
  • In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
  • Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
  • Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
  • Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
  • Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.
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