Ukrainian Braised Sauerkraut With Bacon And Wild Mushrooms Food

UKRAINIAN BRAISED SAUERKRAUT WITH BACON AND WILD MUSHROOMS

Steps:

• Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
• In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
• Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
• Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
• Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
• Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.

BRAISED SAUERKRAUT - PRESSURE COOKER

Steps:

• Set the pressure cooker over medium heat.
• Add butter and bacon. Cook bacon for 2-3 minutes.
• Add caraway seeds and onions. Cook until onions have softened, do not brown them.
• Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
• Add white wine.
• Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
• Remove from heat. Let stand until cooker has depressurized naturally.
• Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.