Stewed Sauerkraut by Krystyna Tabaka - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Stewed Sauerkraut (with barley)
From: Krystyna Tabaka (November 2002)
  • 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)


  1. 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.
  2. Soak overnight in 1 cup of water in refrigerator.
  3. Drain and save water.
  4. Chop rehydrated mushrooms coarsely.
  5. Cook approximate 1/3 cup of barley in enough water to absorb. You may add Polish wild mushroom bullion cube to water while cooking.
  6. Rinse sauerkraut with cold water, drain, and chop coarsely. Set aside.
  7. Sauté chopped onion in olive oil or bacon fat (your choice).
  8. Add chopped mushrooms and continue to cook until tender.
  9. 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.
  10. Heat olive oil or butter (your choice) in a small pan.
  11. Add two tablespoons of flour to hot shortening carefully and brown flour. Stir constantly to avoid lumps.
  12. When browned, add enough hot liquid from the sauerkraut to flour mixture to thin.
  13. Carefully add browned flour mixture to sauerkraut and stir in well. Add more water if needed,
  14. Add a teaspoon of caraway seeds to sauerkraut, and continue to cook for 30 minutes.
  15. Allow to stand for ten to fifteen minutes.

Serve with kielbasa and pierogies!

ENJOY! Tastes even better the next day!

Krystyna Tabaka

Tabaka, Wielgosz, Kuduk, Rzeszutek, Marciniak, Bl~ajdo, Ba~k, Osetek Stanislawek, Wrona, Stro~z~yczak/Struz~yczak