Sauerkraut With Peas(Kapusta I Grock)
A hearty Eastern European dish combining tender sauerkraut with wholesome dried peas and mushrooms, offering a tangy, savory flavor perfect for comforting meals. Suitable for vegetarians.
Ingredients
Instructions
- Soak the dried yellow peas in water for 10 to 12 hours.
- Drain and cook the peas in the same water for one hour.
- Rinse and squeeze dry the sauerkraut, then chop it and cover with water. Bring to a boil.
- Add chopped dried mushrooms and chopped onion to the sauerkraut and cook for one hour.
- Add cooked peas to the sauerkraut mixture and cook for an additional 30 minutes.
- Stir in butter, and season with salt and pepper before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of vegetable broth instead of water when boiling the sauerkraut. If you can't find dried mushrooms, fresh mushrooms or even a spoonful of soy sauce can work as a substitute. Make sure to soak the peas long enough for even cooking, as under-soaked peas can remain hard.
Serving Suggestions
This dish pairs beautifully with Yorkshire Pudding Or Popovers for a comforting meal. Serve it alongside roasted meats or with crusty bread to soak up the flavors. A dollop of sour cream on top can also enhance the dish, adding a creamy contrast to the tangy sauerkraut.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through. Adding a splash of water can help retain moisture when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut With Peas(Kapusta I Grock) contains roughly 880 calories, with 17g protein, 30g carbohydrates, and 81g fat. It is an excellent source of vitamin D (500% of the Daily Value), protein (34% of the Daily Value), and potassium (34% of the Daily Value), and a good source of iron and vitamin C. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sauerkraut instead of dried?
Yes, you can use canned sauerkraut for convenience. However, be sure to rinse it thoroughly to reduce the saltiness before cooking. You may also want to adjust the cooking time, as canned sauerkraut is already tender.
How do I make this dish vegetarian?
This recipe is already vegetarian-friendly. To enhance the flavor further, consider adding more vegetables such as carrots or celery while cooking the sauerkraut. You can also incorporate spices like caraway seeds for added depth.
What can I serve with sauerkraut and peas?
This dish goes well with a variety of sides. Consider serving it with roasted potatoes or a simple green salad. It also complements hearty proteins like sausage or pork, making it a versatile addition to any meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).