Sauerkraut & Mushrooms

Sauerkraut & Mushrooms  is often one of the dishes  for Wigilia (Christmas Eve) when meat is not eaten.


  • 1 large jar  of sauerkraut – around 800 – 900g.
  • 20 – 30g of dried mushrooms
  • 1 tablespoon granulated sugar
  • 1 onion – finely chopped
  • 2-3 tablespoons of plain flour
  • Butter or oil for frying the onion
  • Ground black pepper
  • *
  • The acidity of sauerkraut varies very much and homemade is often not as acid.
  • Rinsing bottled sauerkraut before use will lower the acidity.
  • *
  • The amount of  sugar  you add to the dish is a personal preference – if rinsed 1 tablespoon should be enough – if not rinsed you might need around 3 tablespoons.


The evening before you want to make this dish place the dried mushrooms in a small bowl and cover them with boiling water and leave them overnight.

  • Cut the reconstituted mushrooms into strips.
  • Put the strips and the liquor into a saucepan and simmer them for around 5 minutes.
  • Drain the sauerkraut and keep the liquid (you might want to use it to adjust the acidity of the dish).
  • Rinse the sauerkraut with cold water.
  • Place the sauerkraut in a large saucepan and pour boiling water over it until it just covers it.
  • Add the sugar.
  • Bring to the boil and then cover the saucepan with a lid and let it gently simmer for around 10  minutes.
  • Add the mushrooms to the sauerkraut and mix together.
  • Continue heating either gently on top of the stove or put the pan with the lid into a low to medium oven.
  • Cook until the sauerkraut is soft.
  • Fry the onions until they are golden.
  • Sprinkle the flour over the onions and heat gently to brown the flour.
  • Add spoonfuls of liquid from the sauerkraut mixture to the onion mix.
  • Stir and heat to form a thickening roux/paste.
  • Add this to the sauerkraut mixture and mix throughly .
  • You can then serve this straight away or put it back in the oven for around 5 minutes.
  • Sprinkle ground black pepper on the top before serving.
  • Served here in Carnation by Royal Doulton, 1982 – 1998.
  • Serve with rye bread or boiled potatoes and hot roast pork or cooked Polish sausages.
  • For Wigilia (Christmas Eve ) this  would just be served as a separate dish.












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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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