Kapusta z Grzybami

By pikassob

Sauerkraut and mushrooms. Best prepared a day in advance and reheated the next day just before serving.

Ingredients

• 1 oz. dried Polish mushrooms
• 2 cups water.
• 2 lbs. sauerkraut
• 1 medium onion
• 2 tbs oil
• 1 tbs butter
• 1 tbs flour
• 1 tsp pepper
• 1 tsp sugar (optional)

Preparation

Step 1

- Soak dried mushrooms for several hours in 2 cups of water.
- Chop mushrooms fine and cook in the same water it soaked in until tender.
- Drain sauerkraut (reserve the liquid).
- Rinse sauerkraut in cold water and drain in a colander and squeeze dry.
- Mix sauerkraut with mushrooms and mushroom liquid for 30 minutes.
- Brown onion in oil. Add to sauerkraut.
- Melt butter in saucepan and stir in flour. Simmer without browning.
- Add a little sauerkraut liquid to flour mixture and stir into smooth sauce.
- Combine sauce with sauerkraut.
- Add pepper and sugar if desired.