Sauerkraut & Mushroom Stew

Sauerkraut & Mushroom Stew (Kapusta Grzybami) is a traditional side dish at Wigilia, Christmas Eve dinner. This product is meatless and is a must on every Polish table.

Weight: 32oz

Ingredients

Sauerkraut, Forest Mushroom, Onion, Butter, Seasoning, Salt, Pepper

Cooking Instructions

Sauerkraut & Mushroom Stew (Kapusta Grzybami) may be enjoyed as is, simply reheated. It can also serve as the base for another famous Polish dish called “Bigos,” or Hunters Stew.

• To enjoy AS IS (vegetarian) simply heat the sauerkraut stew in a medium sized saucepan. Add 2-3 tablespoons of water for better quality. Allow the stew to slowly heat through on a medium low to low heat level. Allow stew to simmer slowly for a few minutes before removing from the stove and plating.
• To make a Hunters Stew (Bigos) – Sauté onion and pan fry diced, mixed pieces of your favorite Polana sausage and bacon in a medium saucepan. When ready, add the sauerkraut and mushroom stew and cook until flavors are well blended. Add a bit of dark beer to the stew if it gets too thick while cooking. For best flavor, add a bit of Kamis Bigos Seasoning.

Pairs well with Polana Smoked Sausages, Polana Double Smoked Polish Bacon, Polana Polish Breads, Kamis Bigos Seasoning.

Smacznego!