Mushroom and Sauerkraut Stew (Grybų ir raugintų kopūstų troškinys)

Grybų ir raugintų kopūstų troškinys, or Mushroom and Sauerkraut Stew, is a traditional Lithuanian dish that is hearty, flavorful, and perfect for a cozy meal on a cold day.

Vegetarian Gluten Free Main Course Lithuanian Lithuanian Cuisine Stew Mushrooms Sauerkraut
Mushroom and Sauerkraut Stew (Grybų ir raugintų kopūstų troškinys)

Ingredients

  • 500g fresh mushrooms, sliced
  • 500g sauerkraut, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • 1 tsp caraway seeds
  • 1 tsp paprika
  • 1 liter vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
  2. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown.
  3. Stir in the sauerkraut, caraway seeds, paprika, and bay leaf. Cook for a few minutes to combine the flavors.
  4. Pour in the vegetable broth and bring the stew to a simmer. Cover the pot and let it cook for about 1 hour, stirring occasionally.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Cooking thermometer

Serving suggestions

Serve the Grybų ir raugintų kopūstų troškinys hot, garnished with fresh parsley, and accompanied by crusty bread or boiled potatoes.

Tips & tricks

For a richer flavor, you can add a splash of white wine or apple cider vinegar to the stew.

Cost

$15