Stew with sauerkraut and mushrooms
Very tasty, juicy and fragrant song stew with sauerkraut and mushrooms. Smakota (Smakotainfo.com) suggests cooking this dish in a cauldron, or a heavy-bottomed pot, or a large cast-iron skillet. Then the stew will be rich, vegetables and mushrooms will not lose their properties.
Boiling water until stew add at your discretion. If all the liquid evaporates during cooking, and the potatoes are a little raw, add more boiling water. Fresh herbs can be sprinkled on top of the finished dish.
Ingredients for stewing with sauerkraut and mushrooms:
- potatoes – 5-6 medium pieces.
- sauerkraut – 300 grams.
- carrots – 1 pcs.
- onion – 1 pcs.
- marinated porcini mushrooms (or fresh) – 300 grams.
- canned peas – half a can.
- Bay leaf – to taste.
- oil for frying.
- Greens – to taste.
- Salt, pepper, suneli hops, dried rosemary – to taste.
Cooking stew with sauerkraut and mushrooms
Peel and cut the onion. Fry in a heated pan with oil. Carrots are washed, cleaned, cut or grated on a coarse grater. We send to fry the onions. We cut the mushrooms and send them to fry next to the carrots and onions. Fry everything well until ready, stirring constantly. Sauerkraut, if necessary, can be cut. We also send it to fry.
Wash, peel and cut the potatoes into small pieces. Fry in oil until golden brown. All the ingredients for stew with sauerkraut and mushrooms combine, salt, pepper, add all seasonings and pour boiling water (about 500 ml).
Stew stew with sauerkraut and mushrooms over medium heat for 35-40 minutes.
Peas and bay leaves are added 10 minutes before the dish is ready. When the dish is ready, let it stand for another 20-30 minutes.
Stew with sauerkraut and mushrooms ready!
