Kapusta (Braised Sauerkraut with Mushrooms)

Ingredients

• •2 cups (about 400 g) sauerkraut, drained and roughly chopped
• •½ oz (15 g) dried porcini or mixed wild mushrooms
• •1 cup boiling water (to soak mushrooms)
• •1 large onion, finely diced
• •1 medium carrot, grated
• •2 tbsp sunflower or vegetable oil
• •1 tbsp tomato paste
• •2 bay leaves
• •3 allspice berries (or ¼ tsp ground allspice)
• •¼ tsp black pepper
• •to taste salt
• •2 tbsp fresh dill or parsley, to serve

Directions

1. 1Soak dried mushrooms in 1 cup boiling water for 15 minutes; lift out mushrooms and chop them finely, reserving the soaking liquid.
2. 2Heat oil in a large deep skillet or saucepan over medium heat; sauté onion and carrot for 6–7 minutes until soft and lightly golden.
3. 3Add chopped mushrooms and tomato paste; stir and cook 2 minutes until paste darkens slightly.
4. 4Add drained sauerkraut, bay leaves, allspice, and pepper; stir everything together.
5. 5Pour in the reserved mushroom soaking liquid, leaving any grit behind at the bottom of the bowl.
6. 6Reduce heat to medium-low, cover, and braise for 25 minutes, stirring occasionally, until sauerkraut is tender and the liquid is mostly absorbed.
7. 7Taste and adjust salt — sauerkraut varies in saltiness so season at the end rather than the beginning.
8. 8Remove bay leaves and allspice, scatter with fresh dill or parsley, and serve hot.

💡 Dried porcini mushrooms are stocked in the bulk section or near the pasta aisle of most Canadian grocery stores (look for PC or Unico brand). They are the flavour backbone of this dish; baby bella mushrooms can substitute fresh but will not give the same smoky depth — add a small splash of soy sauce in that case.

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