Polish Mushroom and Sauerkraut Stew

Polish Mushroom and Sauerkraut Stew

Deep, earthy and satisfyingly savoury, this slow-braised stew brings together tangy sauerkraut and smoky dried forest mushrooms in a rich, amber broth that fills the kitchen with the scent of allspice and bay. It looks wonderfully rustic in the bowl — dark, glossy and hearty. A brilliant cold-weather supper that keeps and reheats beautifully, and is just as good the next day.

Ingredients
[ ] 30 g dried forest mushrooms (e.g. porcini or mixed woodland mushrooms)
[ ] 500 ml boiling water (for soaking mushrooms)
[ ] 700 g sauerkraut, drained and roughly chopped (reserve the brine)
[ ] 2 tbsp sunflower oil or rapeseed oil
[ ] 1 large onion, finely diced
[ ] 2 medium carrots, peeled and grated or finely diced
[ ] 3 garlic cloves, finely chopped
[ ] 2 bay leaves
[ ] 4 allspice berries
[ ] 6 black peppercorns
[ ] 1 tsp caster sugar (or to taste)
[ ] 1 tsp sweet paprika
[ ] ½ tsp dried marjoram
[ ] Salt and freshly ground black pepper, to taste
[ ] Fresh flat-leaf parsley, roughly chopped, to serve (optional)

Instructions
[ ] 1. Place the dried mushrooms in a heatproof bowl and pour over 500 ml of boiling water.
[ ] 2. Soak for at least 30 minutes, until fully rehydrated and tender.
[ ] 3. When the mushrooms are rehydrated, lift them out with a slotted spoon and chop them roughly.
[ ] 4. Strain the soaking liquid through a fine sieve or muslin cloth and set both the chopped mushrooms and strained liquid aside.
[ ] 5. Heat the oil in a large, heavy-based pot or casserole over a medium heat.
[ ] 6. Add the onion and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.
[ ] 7. When the onion is softened and lightly golden, add the carrot and garlic to the pot.
[ ] 8. Cook for a further 3–4 minutes, stirring, until the carrot begins to soften.
[ ] 9. When the carrot begins to soften, add the chopped mushrooms, sauerkraut, bay leaves, allspice berries, black peppercorns, sweet paprika and marjoram, and stir everything together to combine.
[ ] 10. Pour in the reserved mushroom soaking liquid and enough of the reserved sauerkraut brine to just cover the ingredients (approximately 100–150 ml), and stir well.
[ ] 11. Bring the stew to a gentle boil.
[ ] 12. When the stew reaches a gentle boil, reduce the heat to low.
[ ] 13. Simmer, partially covered, for 45–50 minutes, stirring occasionally, until the sauerkraut is tender and the flavours have melded.
[ ] 14. When the sauerkraut is tender, stir in the sugar and season generously with salt and freshly ground black pepper.
[ ] 15. Taste and adjust the seasoning, adding a little more brine for sharpness or sugar to balance.
[ ] 16. Remove the bay leaves and allspice berries before serving.
[ ] 17. Ladle into warm bowls and scatter with fresh parsley if using.
[ ] 18. To store, cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
[ ] 19. To reheat, warm gently in a saucepan over a low heat, adding a splash of water if needed to loosen.

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