Sauerkraut and mushrooms

Kapusta - Polish Sauerkraut with Mushrooms

Course: Side Dish
Cuisine: Polish
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 67kcal
Author: Edyta
This authentic Polish recipe for Kapusta  (Sauerkraut with Mushrooms) is very easy to make and requires only a few ingredients. It is traditionally served on Christmas Eve as a side dish to a different kind of fish. 
Print Recipe


  • 1/2 lbs Sauerkraut
  • 2 oz Dried Wild Mushrooms
  • 2 Onions medium or 1 large, chopped
  • 2 Bay Leaves
  • 5 corns Allspice
  • 2 tbsp Olive Oil
  • 1 teaspoon Sugar
  • Salt and Pepper to taste
  • 1 teaspoon Parsley chopped for garnish


  • Rinse the sauerkraut under the running water. Squeeze excess water and chop it.
  • Place sauerkraut in a pot with water. Water should come to a level where contents are submerged.
  • Add bay leaves and allspice.
  • Cook on low heat for about 40-60 minutes until the sauerkraut is soft.
  • If water evaporates, you may need to add hot boiling water a few times during the process.
  • In the meantime, place dried mushrooms in a pot with water. Let them stand for half an hour.
  • Cook the mushrooms in the same water they were soaking in for another half an hour, adding a little bit of salt.
  • In a frying pan, heat up the olive oil. Add onions and cook for approximately 5 minutes until they are golden brown.
  • When the mushrooms are cooked, remove them with the slotted spoon and add to the sauerkraut.
  • Using a cheesecloth (or thin strainer) and ladle, pour one ladle of the mushroom water at the time over the sauerkraut (you may want to add 1-3 ladles to the sauerkraut depending on how much liquid has evaporated)
  • Cook for about 10 more minutes to reduce some of the liquid (the dish should be wet but not soaking in water).
  • Add onions and sugar to the pot and stir to combine.
  • Discard bay leaves.
  • Add salt and pepper for taste.
  • Optionally you can add a tablespoon or 2 of butter and mix it well.
  • Garnish with parsley and serve as a side dish.




Calories: 67kcal | Carbohydrates: 6g | Fat: 4g | Sodium: 252mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin C: 8.6mg | Calcium: 25mg | Iron: 0.7mg