Polish Braised Sauerkraut with Mushrooms – Kapusta Stew
You think you don’t like sauerkraut? I’m about to change that.
Braised low and slow with caramelized mushrooms and just a touch of miso, this isn’t the sharp, puckering kraut you’re thinking of.
This Braised Sauerkraut with Mushrooms (kapusta z grzybami) is rich, earthy, and deeply savory. One taste and you’ll get it.
I’m Polish, and I guarantee that after you try it, you will be reaching for seconds.
This sauerkraut stew is for people who swore they hated sauerkraut. Traditionally, kapusta z grzybami is served on Christmas Eve or New Year’s Day, but it is so delicious, you’ll find any excuse to make it year-round.
Looking for more Kapusta recipes?
How is this recipe different?
- I used mixed mushrooms (fresh + dried)
- I roasted the fresh mushrooms
- I added dried prunes
- I added caraway and juniper berries
- I added miso paste
Key Ingredients and Substitutions
Fresh Sauerkraut (kapusta kiszona) adds tang, brightness, and a bit of bite. Raw sauerkraut can be too salty or harsh, so a quick rinse can help mellow it without losing its flavor. As it braises slowly, it softens and takes on the flavors of the mushrooms and the richness of miso. If you don’t have homemade sauerkraut or can’t find it at the grocery store, lightly pickled cabbage is a good substitute. Carefully adjust the salt and acidity so they don’t overpower the other flavors.
Mushrooms – Using a mix of fresh and dried mushrooms is key to adding texture and depth of flavor. Fresh varieties like baby bellas, king trumpets, or chanterelles provide a meaty bite, while dried mushrooms infuse the braising liquid with concentrated umami. When choosing mushrooms, consider firmness and flavor; avoid watery types that could make the dish soggy. If fresh wild mushrooms aren’t available, button or portobello mushrooms can substitute, and dried porcini serve as a reliable umami booster.
Miso – This umami-rich paste enhances the flavors. Add it off the heat to prevent it from becoming too salty or bitter. White miso is ideal for a subtle, sweet-savory finish, but yellow or red miso can work as well, for a bolder, earthier flavor. If miso isn’t available, a small splash of soy sauce or tamari can suffice.
Other ingredients: caraway seeds, juniper berries, smoked paprika, onions, shallots, oil, salt, and black pepper.
Equipment you will need
- Large heavy-bottomed pot or Dutch oven
- Sheet pan
- Parchment or silicone liner (optional)
- Small bowl or heatproof container
- Fine mesh strainer or coffee filter
- Skillet or sauté pan
- Cutting board + sharp knife
- Wooden spoon or heat-safe spatula
- Measuring spoons + liquid measuring cup
- Serving bowl or cast iron for plating
Top Tips
Balance the tang – sauerkraut can vary in its sharpness. Taste as you go, and use a bit of reserved brine or miso to adjust; you want tang, not shock therapy.
Low-and-slow wins – let the kraut braise gently. Rushing it will make it sharp and unevenly tender. 45–90 minutes, depending on your preferred texture, is best.
Miso goes last – add it off the heat at the very end. Heat can destroy subtle flavor notes and make the dish taste overly salty if added too early.
Keep moisture in check – the kraut should be saucy, not soupy. Add mushroom liquid or water gradually and judge by texture.
Add a tiny pinch of brown sugar – it’s a subtle trick that balances acidity and enhances caramelization. Add it while braising the kraut or fold it into the caramelizing onions to deepen their golden richness.
How to make it
- Preheat the oven to 425°F (220°C).
- Toss fresh mushrooms with oil, caraway, salt, and pepper. Spread them on a sheet pan and roast for 18–25 minutes until the edges are crispy and the centers are meaty. Set aside.
- Pour boiling water over dried mushrooms and steep for 20–30 minutes. Keep the mushroom water. Strain it through a paper towel to remove impurities. Slice the mushrooms into smaller pieces.
- In a heavy pot, heat 1 tablespoon of oil. Add the sliced onion and cook for 8–10 minutes until soft and lightly golden. Add garlic and cook for 30 seconds.
- Add the sliced, rehydrated mushrooms, bay leaves, smoked paprika, juniper, and sauerkraut. Stir in ½ cup of mushroom liquid. Cover and braise on low for 45–90 minutes. Add more liquid as needed to keep moist and tender.
- In a skillet, heat the oil, add the onions, and season with a pinch of salt. Cook over low to medium heat for 20–30 minutes, stirring occasionally, until deep gold and jammy.
- Remove from heat. Stir in 1–2 teaspoons of miso. Taste and adjust by adding brine for more tang, miso for more umami, or paprika for more smoke.
- Fold in the roasted mushrooms at the end to keep them distinct and toasty. Top with caramelized onions and serve.
Best ways to enjoy
- Classic comfort – serve hot alongside creamy mashed potatoes, pork chops, or Polish sausage or White Sausage Meatballs.
- With a dollop of sour cream and a slice of rye bread
- Over egg noodles
- Use as a filling for Polish krokiety, cabbage rolls or pierogi
- Vegetarian feast – spoon over buttery polenta or roasted root vegetables.
- Brunch – layer it on thick-cut toasted bread, top with a poached or fried egg, and a sprinkle of fresh herbs.
- Side dish – add toasted chestnuts or slivered almonds and serve with roasted meats for a festive centerpiece.
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Storage instructions, reheating
Fridge:
Store in an airtight container for 3–5 days. The flavors improve overnight as the sauerkraut softens further and the mushrooms absorb the miso-rich braising liquid.
Freezer:
This dish freezes well for up to 2 months. Cool completely before packing it into a freezer-safe container. Leave out any caramelized onion topping — add fresh ones when serving to maintain that just-made appeal.
Reheating:
- Stovetop (best): Gently warm over low heat, stirring occasionally. Add a splash of water or mushroom soaking liquid if it becomes too thick, and fold in roasted mushrooms at the end to keep their texture.
- Microwave (quick): Heat individual servings in short bursts, stirring halfway. Add a little liquid to keep it saucy.
- Oven: Cover in a casserole dish and bake at 300°F (150°C) for 15 to 20 minutes until heated through.
Polish Braised Sauerkraut with Mushrooms
Equipment
- Large heavy-bottomed pot or Dutch oven
- sheet pan
- Parchment or silicone liner
- Small bowl or heatproof container
- Fine mesh strainer or coffee filter
- skillet or saute pan
- cutting board & sharp knife
- Wooden spoon or heat-safe spatula
- Measuring spoons + liquid measuring cup
Ingredients
- 24 oz sauerkraut lightly rinsed + squeezed (keep ¼ cup brine for later)
- 1 onion sliced thin
- 2 garlic cloves minced
- 1 cup dried mushrooms
- 2 cups boiling water for soaking mushrooms
- 1 bay leaf
- ½ teaspoon smoked paprika
- 4 juniper berries optional but lovely
- 2 tablespoons oil
- ½ cup mushroom soaking liquid
- 2 teaspoons miso paste
For the Roasted Mushrooms
- 8 oz baby bella mushrooms
- 3 king trumpet mushrooms
- 1½ tablespoons oil
- ½ teaspoon caraway seeds
- Salt + pepper
Caramelized onion topping
- 3 shallots sliced
- 1 tablespoon oil
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C). Clean and slice the fresh mashrooms. Toss the 8 oz baby bella mushrooms and 3 king trumpet mushrooms with 2 tablespoons oil, ½ teaspoon caraway seeds, Salt + pepper. Spread on a sheet pan, roast 18–25 min until edges crisp and centers meaty. Set aside — don’t add yet.
- Pour 2 cups boiling water over 1 cup dried mushrooms steep 20–30 min. Keep the liquid. Strain it through a paper towel to remove impurities. Slice mushrooms.
- In a skillet, heat 1 tablespoon oil add 3 shallots (sliced) and season with a Pinch of salt. Cook over low–medium heat for 20–30 min, stirring occasionally, until deep gold and jammy.
- In a heavy pot, heat 1 tbsp butter. Add the remaining 1 onion and cook for 8–10 min, until soft and lightly golden. Add 2 garlic cloves, cook 30 sec. Add sliced, rehydrated mushrooms, 1 bay leaf, ½ teaspoon smoked paprika, 4 juniper berries, and 24 oz sauerkraut. Stir in½ cup mushroom soaking liquid . Cover and braise 45–90 min on low. Add more liquid as needed for moisture and tenderness.
- Remove from heat. Stir in 2 teaspoons miso paste. Taste. Add brine for more tang, miso for more umami, paprika for more smoke.
- Fold in roasted mushrooms last so they stay distinct and toasty. Top with caramelized onions and serve.
Notes
Nutrition
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Conclusion
So, are you a sauerkraut believer now?
This is the kind of dish that sneaks up on you. Simple to make, but those layers of flavor hit differently. The toasted mushrooms, that umami-packed miso, the slow braise that mellows everything out… it all adds up to something you’ll want to make on repeat.
Trust me, this is the perfect side dish that steals the show. Give it a try and let me know what you think in the comments.
Did I convert you, or were you already team Kraut?
FAQ
Can I skip the roasted mushrooms?
You can, but roasting adds depth, texture, and that golden caramelized flavor. If you skip it, the dish will still taste good but will feel less layered.
Do I need to rinse the sauerkraut?
Light rinsing can help tone down overly salty kraut, but don’t rinse too much — you want to keep some tang and complexity in the braise.
Can I use only dried mushrooms or only fresh mushrooms?
Both methods work, but using them together is ideal. Dried mushrooms add umami to the liquid, while fresh mushrooms add texture and contribute to caramelization.
Can I adjust the tang or saltiness?
Yes! Taste as you go and adjust with a little reserved sauerkraut brine or miso. Both help balance the flavor without overpowering the dish.
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I may be biased (I’m Polish), but I can eat this Braised Sauerkraut with Mushrooms by the spoonfuls; it is so good.