Title: Kapusta Kiszona Z Grzybami
Categories: Poland Holiday Blank
Yield: 6 Servings

1	oz	Mushrooms, dried (or use about 1/4 lb fresh mushrooms)
1/2	c	Warm water
1	lg	Onion
2 1/2	ts	Butter
1 1/2	lb	Sauerkraut, rinsed and drained
1/3	c	Water
2	tb	Flour
		Salt and pepper

Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. Saute mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms; cook and stir for 10 minutes.

Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season to taste with salt and pepper.

NOTES:

* Stewed Sauerkraut with Mushrooms -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. This tastes better if you make your own sauerkraut (but that's another recipe).

* I usually like to add 1/4 cup of dark rum after cooking. That reminds me of the recipe I have for bigos (similar in construction but with more ingredients).

: Difficulty: easy. : Time: 1 hour. : Precision: Approximate measurement OK.

: Original recipe passed down through generation and translated from Polish into English (with a few mods) by Edward Chrzanowski, MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski

: Copyright (C) 1986 USENET Community Trust

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