Ukrainian Braised Sauerkraut With Bacon And Wild Mushrooms - cooking recipe

Ingredients

1 ounce dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
6 ounces smoked bacon, diced
3/4 cup chopped onion
2 cups shredded green cabbage
2 lbs sauerkraut, thoroughly rinsed and drained
1/2 cup chicken stock or 1/2 cup beef broth
2 tablespoons madeira wine
2 teaspoons caraway seeds (optional)
2 tablespoons tomato paste
1/2 teaspoon sugar (to taste)
fresh ground black pepper, to taste

Preparation

Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
In a large Dutch oven, saute the bacon over medium heat for 10 minutes.
Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and saute, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
Add to cabbage, toss well, and continue to saute until the cabbage wilts and begins to color, 10 minutes.
Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
Add the sauerkraut and saute, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.