Sauerkraut with Mushrooms and Sour Cream

Кислая капуста с грибами и сметаной

Preparation info
  • 4

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Should any sauerkraut be left at the bottom of the barrel, put it to good use in this flavorful accompaniment to pot-roasted meat.


  • ¼ pound mushrooms
  • 1/3 cup water
  • 1 pound


Chop the mushrooms finely. Place them in a saucepan with the water and bring to a boil.

Add the sauerkraut (do not squeeze it dry) and the tomato. Simmer for 5 minutes.

Stir in the sour cream. Season to taste, and serve at once.