Sauerkraut Vegetable Stew

Name: Sauerkraut Vegetable Stew (Kapusniak)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Polish
Ingredients: 5 cups beef, chicken, or vegetable stock, preferably homemade; 2 large celery stalks, chopped; 2 large carrots, chopped; 5 cups beef, chicken, or vegetable stock, preferably homemade; 5 cups beef, chicken, or vegetable stock, preferably homemade; 1 ounce dried porcini or other mushrooms, reconstituted and chopped; 3 tablespoons butter or extra virgin olive oil; 2 tart apples, peeled, cored, and chopped; 1 ounce dried porcini or other mushrooms, reconstituted and chopped; 1 pound sauerkraut, drained and chopped, juices reserved; 1 tablespoon caraway seeds; 3 tablespoons butter or extra virgin olive oil; 1 large onion, diced; Salt and black pepper to taste; Salt and black pepper to taste

Kapusniak

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

If you think sauerkraut is only for hot dogs or choucroute garni, think again. Here’s a vegetable stew from Poland that demonstrates quite nicely that sauerkraut has roles beyond garnishing meat.

Buy sauerkraut from packages or barrels, not cans, and make sure it contains just cabbage and salt. That’s all it takes.

Ingredients

Europe
Poland
Stew
Eastern Europe
Soup
Gluten-free

Ingredients

Method