Kisslyia Kapousta S Gribami E Smetanoi

Sauerkraut with Dry Mushrooms and Sour Cream

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This dish is often served as a zakouska.


  • 2 lbs. of sauerkraut
  • 6 dry mushrooms
  • ½ pint of sour cream.


Boil the mushrooms and drain them. Put the sauerkraut in a saucepan with 4 or 5 tablespoons of the mushroom stock, the sour cream, and the chopped mushrooms, and cook till tender on a slow fire or in the oven.