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Polish Sauerkraut (Kapusta)

cheese, mushrooms, pickles, polish, vegetables

1 oz dried mushrooms, soaked for
1/2 hour in
1/2 cup warm water (reserve h2o)
3 tablespoon butter
1 large yellow onion, peeled and
1 diced
1 medium tomato, chopped
2 lb fresh sauerkraut, in plastic
1 or bottled, rinsed and
1 drained well
1 cup dry white wine
1/2 cup beef stock
1/8 teaspoon freshly ground black pepper
2 tablespoon all-purpose flour
1 pinch salt (optional)

Drain the mushrooms, reserving the soaking water. Puour water through a fine strainer and set aside. Coarsely chop the mushrooms and saute them in the butter. Add the onion and tomato and saute until the onion is clear. Add the sauerkraut, wine, beef stock, reserved mushroom water, and pepper, and bring to a simmer. Sprinkle the flour over the top of the sauerkraut and then stir in well. Simmer, covered, stirring occassionally, for 30 minutes. Serves 4-6 From: The Frugal Gourmet On Our Immigrant Ancestors

Yield: 1 servings

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