Sauerkraut with mushrooms
50 g dried or salted mushrooms
¼ l water
500 g sauerkraut
1 laurel leave, pinch of salt
freshly ground white pepper
2 smaller onions, chopped
30 g fat, 20 g flour
Put the dried mushrooms in water to swell a day before. If you use salted mushrooms, put them into cold water the night before.
Chop the mushrooms into small pieces.
Add the sauerkraut, laurel leave, salt and pepper and the soaking water of mushrooms and stew under the lid for approximately 30 minutes. After 10 minutes of boiling add the chopped mushrooms to the sauerkraut.
Heat the cooking fat in a pot with a thick bottom and fry the onion until golden, add the flour and part of the sauerkraut. While stirring, after awhile add the rest of the sauerkraut and stew on low heat for about another 5 minutes.