2 cup tomatoes, diced
2 pounds sauerkraut, rinsed and drained
6 cups beef stock
1/2 ounce dried black mushrooms
2 tablespoons mustard
Fine sea salt
2 apples, peeled, cored, and diced
1/4 pound bacon, diced
1/2 cup onions, chopped
1 pound ham with bone, pork spareribs, or pork rib roast
1 pound Polish sausage (Kielbasa), sliced
1 tablespoon sugar
black pepper, freshly ground
1. Soak mushrooms in warm water until softened, about 20 minutes. Remove tough stems. Cook sauerkraut and mushrooms with soaking liquid in a large stewpot over medium heat for 15 minutes.
2. Add apples and tomatoes, reduce heat to medium-low, and simmer for 5 minutes.
3. Meanwhile, in a saute pan, brown onions with bacon. Add to the sauerkraut mixture. Add ham and Polish sausage to the pot. Finally, stir in the sugar, bay leaf, beef stock, and peppercorns.
4. Simmer for 1 hour.
5. Season with mustard, and salt and pepper to taste.