World Cuisines: Sauerkraut with Split Peas (Poland)

This is one of my favorite holiday side dishes. We cook it throughout the year as well because it is so simple and delicious. You may not be able to harvest porcini mushrooms from beautiful Polish forests but you do not have to add them to the dish (even though my family does). We harvest them during fall, dry them and use them throughout the winter season. These mushrooms are very aromatic and occupy a high position in Polish cuisine.

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!