A simple yet delicious sauerkraut and mushrooms recipe, this Polish Christmas sauerkraut is found at the Christmas dinner table, either on its own or as a filling in many dishes. Easy to may in less than an hour, you’ll love the savory taste!
The basic recipe for Polish sauerkraut with mushrooms is called Wigilina Kapusta z Grzybami. Typically served during Christmas is easy to make at home with just a few ingredients. Sourish in taste, this probiotic food is very nutritious and healthy and filled with healthy probiotics.
Once made with wild mushrooms from the forest, nowadays, kapusta is often made with dried mushrooms or fresh mushrooms.
Used as a filling in many popular Polish dishes, this Polish sauerkraut recipe with mushrooms and onions is just perfect!
How To Make Polish Mushroom Sauerkraut Recipe
If using dried mushrooms, soak them in water for 10 minutes before cooking. If using fresh or frozen mushrooms, use them directly.
Drain the sauerkraut and rinse it if you wish. Add it to a large pot will allspice berries and bay leaves and cook till soft. Once cooked, drain the excess water from the mushrooms and sauerkraut and throw away the allspice berries and bay leaves.
Allow everything to cool and chop it finely.
Next, fry a diced onion with oil. Add the mushrooms and sauerkraut to it and fry for some more time. Season with salt and pepper and serve!
Or use it to make some delicious pierogi with sauerkraut and mushrooms, krokiety, kulebiak, or paszteciki z kapustą i grzybami.
How To Serve Polish Christmas Sauerkraut?
You can eat the Polish Christmas sauerkraut and mushrooms dish solo or use it as a filling for:
If making this sauerkraut at other times of the year, you can serve this sauerkraut with a good Polish pork dish or with fried kielbasa sausages.
Tips For Making The Best Sauerkraut And Mushrooms Recipe
- If you prefer a sourish taste, you don’t have to wash sauerkraut.
- Sauerkraut and cabbage both like to be reheated. So the more your reheat it, the better it’s gonna taste!
- You can use fresh mushrooms or frozen mushrooms as well. They don’t require to be cooked for 10 minutes first.
- You can make bigger batches of this Polish sauerkraut recipe and store it in the refrigerator for use in different recipes.
- You can buy and use readymade sauerkraut if you wish.
- If eating solo, you can also serve with crunchy toasted bread.
- You might also like this fried cabbage recipe.
FAQs About Making Polish Mushroom Sauerkraut Recipe
What Is The Polish Sauerkraut With Mushrooms Called?
The Polish sauerkraut with mushrooms is called Wigilina Kapusta z Grzybami.
How To Pronounce Kapusta z Grzybami?
Kapusta which means cabbage is pronounced kah-puhs-tah. And Grzybami which means mushrooms is pronounced zh-bah-mee. Together the Kapusta z Grzybami is pronounced kah-puhs-tah sz zh-bah-mee.
Is This Recipe Vegetarian?
This recipe is vegetarian, vegan, and gluten-free.
Which Mushrooms Should I Use?
Traditionally, wild mushrooms are used to make the kapusta. You can sometimes find wild mushrooms in stores.
If you can’t find wild mushrooms, use dried bay boletes or porcini mushrooms. And if you don’t find these, use any other mushrooms of your choice.
What Else Can I Add To The Polish Sauerkraut And Mushrooms Recipe?
You can add canned green peas or more onions to the Christmas sauerkraut recipe. But if peas are added, it’s called kapusta z grochem. If you want to make the kapusta more Christmassy, add dried fruit to the dish.
How Long Can I Store Kapusta In The Fridge or Freezer?
Kapusta can be stored in the fridge for 7 to 10 days, or in the freezer for up to 6 months. Heat before using it as a filling or serving it as a dish.
Polish Christmas Sauerkraut With Mushrooms Recipe
Polish Christmas Sauerkraut With Mushrooms Recipe
A simple yet delicious sauerkraut and mushrooms recipe, this traditional Polish Christmas sauerkraut is found at the Christmas dinner table.
- 18 oz (500g) of sauerkraut
- 1-2 oz (30-50g) of dried mushrooms
- 1 onion
- 3 garlic cloves
- 3 bay leaves
- 3 allspice berries
- Cover the dried mushrooms with 1 cup of hot water. Cook for about 10 minutes.
- In the meantime, drain the sauerkraut. Retain the juice to possibly add back later if it’s not sour enough. If you don't want your filling to be too sour, you may rinse the sauerkraut after draining.
- Add the sauerkraut, allspice berries, bay leaves to the mushrooms and cook until soft (for about 30 minutes).
- After that time, throw away the allspice berries and bay leaves. Drain the mushrooms and sauerkraut if necessary.
- When they are cold, chop them. It's up to you whether you chop them finely or not.
- Peel and dice an onion, peel and crush the garlic, and fry them together in oil.
- Add the cooked mushrooms and sauerkraut and fry for another 5-10 minutes.
- Season with salt and pepper. If your Polish Christmas sauerkraut with mushrooms is not sour, enough add the remaining sauerkraut juice.
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Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2915mgCarbohydrates: 25gFiber: 14gSugar: 10gProtein: 5g
These data are indicative and calculated by Nutritionix
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