Russian sauerkraut stew

Let the sauerkraut leaking into a sieve. Heat the butter in the frying pan and fry the chestnut mushrooms on high heat around brown and cooked. Sprinkle with salt and pepper and scoop the mushrooms in a deep plate.

Chop the onion and peel the winter carrot, then chop it into 2 cm cubes. Do this with the potatoes. Finely chop the shiitakes and put them in the shortening for 3-4 minutes together with the onion. Add the carrot and potato and stir-fry 2-3 minutes. Spoon the sauerkraut with thyme and finely chopped parsley and pour in the stock.

Bring over medium heat to boil and let the sauerkraut gently simmer for 30 minutes until the potato cubes are cooked. Spoon the mushrooms with the resulting moisture and the sour cream through the sauerkraut and warm for another 2-3 minutes. Delicious with large wholemeal bread.