This hearty stew combines a delicious mix of sauerkraut, fresh cabbage, and a variety of meats for a comforting, rich flavor. Perfect for warming up on chilly days, it’s a true taste of Polish tradition.
Start by putting the sauerkraut in a large pot or casserole dish and pour in about 4 cups of boiling water. Toss in the prunes, allspice, and bay leaves, then let everything simmer gently for around 50 minutes until the sauerkraut is nice and soft. While that’s cooking, pour about a cup of boiling water over the dried mushrooms to rehydrate them. Let them soak for about half an hour, then drain and chop them up, but don’t throw away the soaking liquid—you’ll use some of it later.
Next, heat a bit of oil in a frying pan over medium-high heat. Add the chopped onion and sausage, and cook, stirring often, until the onion is soft and the sausage is browned, which should take about five minutes. In another pot, bring about 4 cups of water to a boil, then add the beef, pork, and bacon. Let it simmer for 20 minutes until the meat is cooked through, then drain off the water.
Once the sauerkraut is tender, add the cooked meats, the sausage and onion mixture, and the chopped mushrooms into the pot. Give it all a good stir and let it simmer uncovered on low heat for about 20 minutes. Pour in the red wine and let it cook for another 15 minutes so the flavors meld together nicely. Finally, season the stew with caraway seeds, marjoram, salt, and pepper, then stir in the tomato puree. If it feels a little dry, add some of the reserved mushroom soaking liquid and let it simmer a bit more to bring everything together.
- Use a mix of meats like pork, beef, and sausage for deeper flavor.
- Let the stew simmer slowly for several hours to develop a rich taste.
- Taste and adjust the seasoning throughout cooking, especially the salt and pepper.
This dish is a hearty and comforting meal that brings together rich flavors from slow-cooked meats and tangy sauerkraut. It’s perfect for cold days and has a unique balance of smoky, savory, and slightly sour notes that make every bite satisfying.
Serve with rustic rye bread or boiled potatoes to soak up the flavorful sauce. A dollop of sour cream on top can add creaminess and balance the tanginess. Pair with a glass of dark beer or a robust red wine for a complete meal.
This stew tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months and thaw in the fridge before reheating gently on the stove.
