Place the dried mushrooms in 200 ml hot water. Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.

Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.

Chop up the dried mushrooms and place them into the pan from Step 2 as well. Add the remaining hot water too.

Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.

Chop the plums up into small pieces and add them to the saucepan. Adjust the flavour of the mixture in the pan with the tomato purée, salt, and pepper.