Sauerkraut with Mushrooms Recipe – European Special
Sauerkraut with Mushrooms Recipe is a traditional Eastern European dish, is a flavorful combination of sauerkraut and mushrooms that offers a savory and tangy profile. The sauerkraut provides a mild sourness, while the earthy mushrooms add depth and richness to the dish. Often cooked with onions, garlic, and herbs, Kapusta is a comforting side dish that pairs well with meats like pork or sausages, making it a staple in many Polish, Ukrainian, and Russian meals. Its simple ingredients and hearty flavors make Kapusta a perfect accompaniment to a winter feast or holiday dinner.
- Prep Time10 min
- Cook Time1 hr 20 min
- Total Time1 hr 30 min
Sauerkraut with Mushrooms Ingredients :
- 2 cups sauerkraut, drained and rinsed (if too sour, rinse more)
- 1 cup fresh mushrooms (such as button or cremini), sliced
- 1 medium onion, chopped
- 2 tablespoons butter or oil
- 1 garlic clove, minced
- 1/2 cup vegetable or chicken broth
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh dill (optional, for garnish)
How to make Sauerkraut with Mushrooms :
Sauté the onions and garlic:In a large skillet or pot, heat the butter or oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and slightly golden. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cook the mushrooms:Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the sauerkraut:Stir in the sauerkraut, breaking it up a bit as you go. If you like a milder flavor, you can rinse the sauerkraut with water before adding it to reduce its sourness.
Simmer:Pour in the broth and add the caraway seeds, if using. Stir well to combine and bring to a simmer. Cover and let it cook for about 20-30 minutes, stirring occasionally, so the flavors meld together.
Season:Taste and season with salt and pepper to your liking. If you like it tangier, you can add a splash of vinegar or more sauerkraut juice.
Serve:Garnish with fresh dill if desired and serve as a side dish with meats or sausages.
Recipe Notes:
Mushrooms:You can use any type of fresh mushrooms, but earthy varieties like cremini or portobello work best for a richer flavor. Dried mushrooms can also be used—just rehydrate them in warm water before cooking.
Broth:The broth adds depth to the dish, but you can also use water if you prefer a lighter flavor.
Caraway Seeds:These seeds are optional but add a distinctive flavor that pairs well with sauerkraut. If you don’t like caraway, you can omit them.
Storage:Kapusta can be made ahead and stored in the fridge for up to 3 days. The flavors improve after sitting for a while. Reheat gently before serving.
