Sauerkraut with Mushrooms in Pots
Main Dishes • Czech
Description
I was gifted 2 pots and thought for a long time about what to do with them. I searched for recipes, but all required long preliminary preparations (like soaking rice for an hour or making pea porridge a day in advance or something similar). I had little time to cook, so I decided to improvise — it turned out delicious and not too troublesome. I don’t go mushroom picking in the woods, and I’m afraid to buy from old ladies, so I use frozen ones. It’s better to take wild mushrooms rather than button mushrooms because they are more aromatic, but they need to be washed better since there are often twigs, leaves, and so on. Make sure to check how much water is in the pot, considering that the cabbage will also release water. Otherwise, you’ll have to spend a long time cleaning the oven and airing out the apartment from smoke (I’ve learned this the hard way). You can cook for less time, about 20 minutes, but then the cabbage will be crunchy. So, either increase the time in the oven or sauté it in a pan before placing it in the pot. If you want to add meat, you need to finely chop chicken fillet and place it in the pot; even in 20 minutes, it will cook through.
Ingredients
- Morels 5 oz
- Sauerkraut 15 oz
- Onion 1 head
- Carrot 1 piece
Step-by-Step Guide
Step 1
Take about half a pack of frozen mushrooms and soak them in warm boiled water. Leave for a while.
Step 2
Meanwhile, finely chop the onion (as you like), and also chop the carrot (I’m not a fan of thickly sliced carrots, so I grate it on a fine grater — especially since it cooks faster that way). Throw everything into a pan, previously adding some vegetable oil, and sauté until it turns a golden-orange mass. You can add spices to taste while frying. I add garlic, a bit of red and black pepper.
Step 3
Take the sauerkraut and rinse it in cold water. You can also add it to the carrot mixture or sauté it in a separate pan.
Step 4
Chop all other ingredients, for example, bell pepper or other vegetables, finely.
Step 5
So while you are busy chopping, don’t forget to stir the frying carrot and onion mixture, the mushrooms will have time to soak.
Step 6
Place a small piece of butter at the bottom of the pot (though this is more of a luxury, you can do without it), layer half of the rinsed sauerkraut, then a layer of the carrot and onion mixture, then the mushrooms (do not pour out the water they soaked in). Next, add whatever you want (in my case, it’s bell pepper), and the final layer is sauerkraut. Pour in the water that was left from the mushrooms, making sure the water does not completely cover the top layer of the sauerkraut.
Step 7
Put the pots in the oven and wait for about 30–40 minutes at a temperature of 200 degrees, then reduce to 150.
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