Christmas sauerkraut

 Ingredients

  • 1kg sauerkraut  

  • 100-150g butter

  • 10 TBSP split peas (dry)

  • 2-4 bouillon cubes

  • 20-40g dried porcini mushrooms

  • 4-6 potatoes

  • salt

    Procedure

    1. The night before cooking:
      • Put split peas and mushrooms in a pot (2-3 liters), cover with water (5 cm above peas and mushroom level) and leave it overnight to soak.
    2. In another pot, add sauerkraut, water (enough to cover sauerkraut), and 1/4 tablespoon of salt. Boil for one hour. Use a strainer to get rid of liquid and wash once. 
    3. Keep medium flame, add butter to sauerkraut, stir till butter melts. Turn off flame, set the pot aside.
    4. Bring the peas and mushrooms to a boil, add bouillon cubes to taste. Reduce to simmer and let it cook for 15-30 minutes till peas are soft, stir occasionally to make sure that peas are not stuck at the bottom and get burnt.
    5. When the peas and mushrooms are cooking, peel and cut potatoes to little cubes. 
    6. Add potatoes to the soup. Boil for 15 minutes till potatoes are soft, stir often to make sure that peas are not burnt. 
    7. Use a potato masher to mash the peas and potato to a paste. Pour the paste into sauerkraut. Cook on medium flame to mix everything.


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