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Winemaking
Kwaśnica is a classic of Highlander cuisine, but in the “smoky” version from a cauldron it takes on a completely new character. Slowly cooked over the fire, with the addition of dried mushrooms, smoked paprika, and a hearty portion of bacon and sausage, it gains a deep, campfire aroma. This dish is perfect for outdoor gatherings, autumn and winter feasts, and family cooking under the open sky.
Recipe for smoky kwaśnica from a cauldron
Preparation
- Pour warm water over the dried mushrooms and set aside for at least 1–2 hours. After soaking, cut them into smaller pieces. Do not pour out the soaking water - you can add it to the kwaśnica to deepen the flavor.
- If the sauerkraut is very sour, you can rinse it lightly.
- Cut the onion into thin slices, the bacon into cubes, and the sausage into slices. Peel the apples and cut into larger cubes.
- Heat the cauldron and add chili lard. Add the bacon and the sausage.
- Next, add the onion and sauté until translucent.
- Add the sauerkraut, the mushrooms along with some of the soaking water, and the apples to the cauldron.
- Add the bay leaves and all the spices.
- Pour in water so that the ingredients are covered.
- Simmer slowly for about an hour, stirring from time to time. The kwaśnica should bubble gently, not boil vigorously.
- If needed, add a little water. Toward the end of cooking, season to taste.
- It tastes best hot, served straight from the cauldron, with a thick slice of sourdough bread or campfire-baked potatoes.
Enjoy! ...because homemade is better!
