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1
Drain the sauerkraut and reserve the brine.
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2
Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes -- keeping in mind that the flavor will be diminished when it is cooked with the other ingredients.
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3
Drain well and set aside.
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4
Heat the broth in the pressure cooker.
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5
Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon.
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6
Cover with a plate and set aside until the mushrooms are soft, about 10 minutes.
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7
Meanwhile, rinse and dry out the cooker.
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8
Heat the butter and oil over medium-high heat.
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9
Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed.
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10
Set aside.
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11
With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release.
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12
Coarsely chop the mushrooms if the pieces are large.
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13
Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom.
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14
Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom.
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15
Add the mushrooms and half of the sauerkraut.
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16
Set the browned pork and kielbasa on top.
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17
Cover with the remaining sauerkraut and sprinkle caraway seeds on top.
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18
Set the potatoes and parsnips on the kraut.
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19
Lock the lid in place.
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20
Over high heat, bring to high pressure.
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21
Reduce the heat just enough to maintain high pressure and cook for 10 minutes.
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22
Quick-release the pressure.
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23
Remove the lid, tilting it away from you to allow excess steam to escape.
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24
Ladle out 1/2 cup of the broth and blend the sour cream into it.
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25
Then stir this mixture back into the pot as you stir well to distribute all of the ingredients.
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26
If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine.
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27
Season with salt and pepper.
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28
Sprinkle lightly with dill.
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29
Pass additional sour cream in a bowl at the table.
