Description
A hearty stew for all occasions.
Ingredients
Scale
- 1 cup dried mushrooms
- 2 tbspolive oil
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 tsp paprika
- 1 large Polish-style kielbasa, sliced into rounds
- 6 cups water
- 1 cup sauerkraut
- 1 smoked ham hock, washed
- 1 bay leaf
- 1 tsp allspice
- 1 tsp caraway seeds
- Salt and ground black pepper
- ½ cup prunes or 2 tbsp fig jam
- 1 tsp dried marjoram
- Plain yogurt, dill, more paprika, and crusty bread for serving
Instructions
- In a small bowl, begin soaking dried mushrooms in 2 cups of water. Let soak for 15 minutes, then drain mushrooms and discard water. Set soaked mushrooms aside.
- In a large, heavy-bottomed pot, add oil and sauté onion and garlic until golden, about 5 minutes. Add paprika and sliced kielbasa and stir to coat. Let cook on lowfor 2-3 minutes, or until kielbasa starts to brown.
- Pour 6 cups of water into the pot along with sauerkraut, mushrooms, ham hock, bay leaf, allspice, caraway seeds, salt, and pepper. Bring mixture to a boil before allowing to simmer for 90 minutes, or until the meat on the ham hock is falling off the bone.
- After an hour, remove ham hocks from stew and cut away any tender meat. Chop meat into bite-size pieces and return to stew.
- Stir in prunes or jam and marjoram. Continue to simmer for 5 minutes, or until prunes have rehydrated.
- Ladle into bowls and serve with a dollop of plain yogurt, garnishwith fresh dill and a sprinkle of paprika, and a slice of toasted crusty bread.
