Slow cooking fully develops the flavors of this Polish dish. It is best when made several days in advance and reheated.
Makes 4 to 6 servings
|4||dried mushrooms (European variety)|
|3/4||cup warm water|
|2||packages (1 pound each) fresh sauerkraut, rinsed and drained|
|1||can (16 ounces) tomatoes, undrained and cut up|
|1||large onion, chopped|
|1||large apple, peeled and sliced|
|2||cloves garlic, sliced|
|5||whole black peppercorns|
|1/2||pound bacon, coarsely chopped|
|1/2||pound kielbasa, cut into 1/2-inch pieces|
- Place mushrooms and water in small saucepan; soak 30 minutes. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes.
- Remove mushrooms from liquid with slotted spoon; reserve liquid. Cool mushrooms slightly, then slice. Place mushrooms, reserved cooking liquid, sauerkraut, tomatoes with juice, onion, apple and garlic in Dutch oven.
- Place peppercorns and bay leaf on small square of cheesecloth. Gather edges of cheesecloth together and tie with piece of kitchen string to form small bag; add to Dutch oven. Bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes.
- Meanwhile, cook bacon in large skillet over medium heat until brown and crispy; drain bacon on paper towels.
- Stir bacon, carrots and kielbasa into Dutch oven. Cover; cook 1 hour more or until carrots are tender. Remove and discard cheesecloth bag.
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