Sauerkraut Salad with Salted Mushrooms
Start with the one rule this salad turns on: everything is about taming the sharpness. Rinse the sauerkraut if it’s overly sour, and always scald the raw sliced onion with boiling water or rinse it in cold water, or it will bully the other flavors. This is a dish for the fasting calendar, with no meat and no dairy, just fermented vegetables, mushrooms, and oil.
A short saute of the salted mushrooms (milk caps, honey mushrooms, or slippery jacks) makes them more fragrant and drives off excess moisture, so don’t skip it. And the 30 grams (about 2 tablespoons) of sugar isn’t there for sweetness but to round off the sauerkraut’s acidity; without it the salad reads too sharp.
This is a hearty winter appetizer from the days when barrel preserves were the backbone of the cold-weather table. Serve it chilled alongside boiled potatoes. If you have no salted mushrooms, marinated button mushrooms will stand in; just rinse a little of the vinegar off them first.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Rinse the sauerkraut and chop it finely.
Cut the onion into thin strips and rinse it in cold boiled water to remove the bitterness.
Rinse the salted mushrooms, cut them into thin strips, and saute in oil for 5 to 6 minutes, then cool.
Combine all the ingredients and add the sugar and pepper.
Dress the salad with oil and toss.
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