This dish is often served as a zakouska.

Ingredients

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

Method

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.

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