DESCRIPTION
This hearty Polish stew, considered the national dish of Poland by many, is delicious and full of flavor with roast pork, kielbasa, sauerkraut, mushrooms, and more!
Serve with coarse grain mustard and rye bread.
Ingredients
Scale
- 1 oz. dried porcini mushrooms
- 1 cup boiling water
- 1 lb. pork shoulder, cut into 1-inch pieces
- 1 tsp. salt
- 2 Tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 and ½ lbs. button mushrooms, quartered
- 4 cups shredded green cabbage
- ½ tsp. peppercorns, lightly crushed
- 1 tsp. caraway seeds
- 1 (12 oz.) bottle beer (pilsner or lager)
- 2 cups low-sodium chicken broth
- 1 (25 oz.) jar sauerkraut, drained
- 1 and ½ lb. smoked kielbasa, sliced 1/2-inch then quartered
Instructions
- Put the dried porcini into a fine mesh sieve and rinse. Put the porcini into a medium bowl and top with the boiling water. Push mushrooms down with a spoon to make sure they’re fully submerged. Allow to steep for 30 minutes.
- Pat the pork dry and season with the salt.
- Heat a large Dutch oven or stockpot over medium-high heat. Add vegetable oil.
- Add half the pork to the pan in a single layer and cook until browned on all sides. Transfer to a clean plate. Repeat with remaining pork. You shouldn’t need to add more oil but can if needed.
- Turn the heat to medium and add the onions. Sauté for 3 minutes. Add the garlic and the button mushrooms and sauté for another 4 minutes.
- Add the cabbage, peppercorns, and caraway seeds, and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
- Deglaze the pan with the beer, stirring the loosen any bits from the bottom.
- Put a colander over the Dutch oven and drain the porcini mushroom steeping liquid into it. Roughly chop the porcini mushrooms and stir them in as well.
- Add the chicken broth, sauerkraut, kielbasa, and the browned pork, stirring to combine. Bring to a simmer over high heat.
- Lower the heat and simmer gently, partially covered for 2 hours stirring occasionally. You can alternatively put it into a 300F oven covered for the 2 hours, taking it out to stir every 30 minutes or so.
- Serve with the sliced rye bread and coarse mustard.