Polish Sauerkraut (kapusta)


Polish Sauerkraut (kapusta)


  • 1 ounce dried mushrooms, soaked for 1/2 hour in 1/2 cup warm water
  • reserved water from soaking mushrooms
  • 3 tbsp butter
  • 1 large yellow onion, peeled and diced
  • 1 medium tomato, chopped
  • 2 pounds fresh sauerkraut, in plastic, or bottled, rinsed and drained well
  • 1 cup dry white wine
  • 1/2 cup beef stock
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp all-purpose flour
  • pinch of 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

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window