Stewed Sauerkraut (with barley)
From: Krystyna Tabaka (November 2002)
Ingredients:
- 5 or 6 wild Polish mushrooms (Boletus edulis, or King Bolete)
- 1/3 abt barley
- 2 bay leaves
- 2 tsps flour
- 1 tsp caraway seeds
- Polish wild mushroom bullion cube
- sauerkraut
- onion
- olive oil (or bacon fat)
Preparation:
- Wash 5 or 6 dried wild Polish mushrooms (Boletus edulis, or King Bolete). If you can't find King Bolete mushrooms, then dried Porcini mushrooms will do.
- Soak overnight in 1 cup of water in refrigerator.
- Drain and save water.
- Chop rehydrated mushrooms coarsely.
- Cook approximate 1/3 cup of barley in enough water to absorb. You may add Polish wild mushroom bullion cube to water while cooking.
- Rinse sauerkraut with cold water, drain, and chop coarsely. Set aside.
- Sauté chopped onion in olive oil or bacon fat (your choice).
- Add chopped mushrooms and continue to cook until tender.
- Add chopped sauerkraut to onion and mushrooms, add the mushroom water saved from soaking. Add 2 bay leaves and cook for one hour. When the barley is fully cooked, remove bay leaves from sauerkraut and add barley (and any unabsorbed barley water) to sauerkraut.
- Heat olive oil or butter (your choice) in a small pan.
- Add two tablespoons of flour to hot shortening carefully and brown flour. Stir constantly to avoid lumps.
- When browned, add enough hot liquid from the sauerkraut to flour mixture to thin.
- Carefully add browned flour mixture to sauerkraut and stir in well. Add more water if needed,
- Add a teaspoon of caraway seeds to sauerkraut, and continue to cook for 30 minutes.
- Allow to stand for ten to fifteen minutes.
Serve with kielbasa and pierogies!
ENJOY! Tastes even better the next day!
Krystyna Tabaka
Researching: Tabaka, Wielgosz, Kuduk, Rzeszutek,
Marciniak, Bl~ajdo, Ba~k, Osetek
Stanislawek, Wrona, Stro~z~yczak/Struz~yczak
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