1453. RUSSIAN CREAMED SAUERKRAUT with BACON and SHIITAKE MUSHROOMS

makes 4 to 6 servings


6 ounces German Speck or double-smoked bacon (rind removed), diced
1 large onion, chopped
¼ pound shiitake mushrooms, chopped
2 pounds packaged sauerkraut, rinsed and drained
1 cup chicken broth
2 teaspoons caraway seeds
1 small dill pickle, minced
½ teaspoon sugar
¼ cup sour cream
freshly ground black pepper to taste

In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007