Title: Kapusta - Polish Sauerkraut
Categories: Ethnic
Yield: 4 Servings

1	oz	Dried mushrooms, soak 1/2
		Hr in 1/2 oz wtr - reserve liquid
3	tb	Butter
1	lg	Yellow onion - peeled and diced
1	md	Tomato; chopped
2	lb	Sauerkraut, fresh - rinsed and drained
1	c	Dry white wine
1/2	c	Beef stock or use canned
1/8	ts	Black pepper; freshly ground
2	tb	All-purpose flour
	pn	Sugar

Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Drain the mushrooms, reserving the soaking water. Pour water through a fine strainer and set aside. Coarsely chop the mushrooms and saute them in butter. Add the onion and tomato and saute until the onion is clear. Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and pepper, and bring to a simmer. Sprinkle the flour over the top of the sauerkraut and then stir in well. Simmer, covered, stirring occasionally, for 30 mins. You made need to add a pinch of sugar.

Posted by Dan Klepach

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