12828 Makes 4 to 6 servings Wed Aug 06 07:58:09 -0700 2008 Tue Feb 03 03:58:34 -0800 2009 Licensed http://www.chow.com/recipes/12828 Tue, 03 Feb 2009 11:58:34 GMT Perhaps the reason Russian cooks take sauerkraut so seriously is because most still prepare their own at home—a tart, crunchy, full-flavored staple that is fermented at least a week in large bowls or buckets during the winter months. Although our sauerkraut is generally pale by comparison, what you find in barrels in some Russian or German delis is a good approximation, and packaged (not jarred) sauerkraut is respectable enough for this multiflavored dish. Be sure to use a good double-smoked bacon, and feel free to experiment with all types of wild mushrooms. This sauerkraut is delicious with virtually any pork dish.

]]>

In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.

]]> http://www.chow.com James Villas 50 Main 6 ounces German Speck or double-smoked bacon (rind removed), diced

]]> 1 large onion, chopped

]]> ¼ pound shiitake mushrooms, chopped

]]> 2 pounds packaged sauerkraut, rinsed and drained

]]> 1 cup chicken broth

]]> 2 teaspoons caraway seeds

]]> 1 small dill pickle, minced

]]> ½ teaspoon sugar

]]> ¼ cup sour cream

]]> Freshly ground black pepper to taste

]]>