Polish Christmas Eve sauerkraut with split peas: thickened with peas, not roux

Tip: tap a step to mark it as done.

1. Cook the peas

   1 hr

   Rinse the peas in a strainer, cover with 1 l of cold water, and simmer over low heat for 50–60 minutes, until they break down. Skim off any foam, and add a little hot water if the water boils away. Mash the soft peas into a coarse purée.

2. Simmer the sauerkraut

   45 min

   Meanwhile, taste the sauerkraut and rinse it if it is very sour. Chop it coarsely and place in a pot with the bay leaves and allspice. Add 300 ml of water, cover, and simmer for 40–45 minutes, until tender.

3. Sauté the onions

   10 min

   Finely chop the onions and sauté them in the oil until golden.

4. Combine

   10 min

   Remove the bay leaves and allspice from the sauerkraut. Stir in the peas and the onions along with their oil. Season with salt and pepper, then simmer for another 5 minutes, stirring occasionally. Serve warm.

Tip: The sauerkraut and split peas taste even better the next day, so you can cook them a day ahead. If the mixture is too thick, thin it with a tablespoon of water.

This recipe was translated from the Slovak original: Hustá kyslá kapusta s hrachom: poľské jedlo na Štedrý večer, zápražku v nej nahradí rozvarený hrach