Ingredients:
- 900-1000 g sauerkraut, homemade or jarred from the store (if you can't get Polish get German or one with the fewest ingredients (the best is with cabbage and salt only)
- 3/4 cups dried yellow or green split peas
- 1 bay leaf
- 1 large white or medium russet potato
- 1/4 - 1/2 cup dried porcini mushrooms
- 1 tbsp. unsalted butter
- salt and pepper to taste
Preparation:
- Soak the mushrooms for 1 hour in cold water. Rinse any dirt/grass/sand. Move to a pan, cover with water. Bring to boil and cook for 1-1.5 hours. Remove from water and chop into whatever sized pieces you want. (Some people prefer bigger).
- Boil the split peas with a pinch of salt and pepper until they become a mush. (You can soak them in water for an hour or two or overnight to speed the cooking process.)
- While the peas and mushrooms are cooking, rinse the sauerkraut with cold water to reduce its acidity. The more you rinse, the less sour your dish will be. I like it moderately sour.
- Move sauerkraut into a medium sized pan and cover with water. Add salt, pepper and bay leaf. Bring to a boil. Cook on medium for 1 hour. Add a bit of water if necessary. Add the mushrooms and cook for an additional 30 minutes. You can add 1-3 tablespoons of the water from the boiled mushrooms for a more intense mushroom flavor.
- While the sauerkraut is cooking, peel the potato and boil it in a small pot with a bit of salt (1/4 - 1/2 tsp). When soft, pour out the water, mash it with a fork, and set it aside.
- Once the sauerkraut is ready, remove 90% of the remaining water. Add peas, potato and butter. Mix well with sauerkraut. Cook for another 5-10 minutes so that it is not too liquidy. Add salt and pepper (if required) to taste. I like it pretty peppery :)
The dish tastes even better a few hours later or the next day.
Enjoy!
