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Poland's hunter's stew — fermented sauerkraut braised slowly with mixed meats, dried mushrooms and juniper.
Total time
150 min
Prep
30 min
Cook
120 min
Difficulty
medium
Cuisine
Polish
Ingredients
400gsauerkraut
300gfresh cabbage, shredded
200gkielbasa, sliced
200gpork shoulder, cubed
30gdried porcini mushrooms
1onion, diced
3 tbsptomato paste
1 tspcaraway seeds
5juniper berries
200mlred wine
2bay leaves
Instructions
1
Soak porcini in 250ml hot water 20 minutes. Reserve soaking liquid.
2
Brown pork and kielbasa in batches. Remove.
3
Soften onion. Add sauerkraut, cabbage, tomato paste, wine, mushrooms, soaking liquid, caraway and juniper.
4
Return meats. Simmer very low 1.5–2 hours, stirring occasionally, until thick and deeply flavoured.
5
Season. Even better reheated the next day.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
259
Protein
16.4g
Fat
8.8g
Carbs
23.2g
Fiber
9g
Sodium
718mg
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