Ukrainian Braised Sauerkraut With Bacon And Wild Mushrooms

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 ounce dried wild mushrooms, well rinsed (such as polish, porcini, or cepes)
• 6 ounces smoked bacon, diced
• 3/4 cup chopped onion
• 2 cups shredded green cabbage
• 2 lbs sauerkraut, thoroughly rinsed and drained
• 1/2 cup chicken stock or 1/2 cup beef broth
• 2 tablespoons madeira wine
• 2 teaspoons caraway seeds (optional)
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar (to taste)
• fresh ground black pepper, to taste

Recipe

• 1 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.
• 2 in a large dutch oven, sauté the bacon over medium heat for 10 minutes.
• 3 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.
• 4 add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
• 5 do not use sauerkraut in a can. it is best to use packaged or in a glass bottle.
• 6 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.