Esta es una exhibición prevé de cómo se va ver la receta de 'Polish Sauerkraut (Kapusta)' imprimido.

Receta Polish Sauerkraut (Kapusta)
by Global Cookbook

Polish Sauerkraut (Kapusta)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 ounce Dry mushrooms
  •     (such as porcini, boletus, or possibly cepe)
  • 1/2 c. Hot water
  • 3 Tbsp. Butter
  • 1 lrg Yellow onion peeled and diced
  • 1 med Tomato minced
  • 2 lb Fresh sauerkraut see * Note
  • 1 c. Dry white wine
  • 1/2 c. Beef stock fresh or possibly canned
  • 1/8 tsp Freshly-grnd black pepper
  • 2 Tbsp. All-purpose flour
  • 1 pch Sugar (optional)

Direcciones

  1. Note: Buy fresh sauerkraut if you can get it or possibly at least buy it in plastic bags or possibly bottled.
  2. Soak the dry mushrooms in the 1/2 c. hot water for at least 1/2 hour. Drain the mushrooms, reserving the the soaking water. Pour the water through a fine strainer and set aside.
  3. Coarsely chop mushrooms and saute/fry in butter. Add in onion and tomato and saute/fry till onion is clear. Add in sauerkraut, wine, beef stock, reserved mushroom water and pepper and bring to a simmer. Sprinkle flour over top of sauerkraut and then stir in well.
  4. Simmer, covered, stirring occasionally, for 30 min. You may need to add in a healthy pinch of sugar.