Pork and Kielbasa with Sauerkraut, Mushrooms and Potatoes 3 pounds fresh (refrigerated) sauerkraut 2 cups chicken or beef broth 1 ounce (1 cup loosely packed) dried mushrooms 1 tablespoon vegetable oil, or more if needed 2 pounds pork shoulder (butt) or loin, cut into 1-inch cubes, well trimmed 1 pound kielbasa 1 teaspoon caraway seeds 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 3/4 pound parsnips, scrubbed and cut into 2-inch chunks (or use 2 additional potatoes) 1/2 cup sour cream, plus more to pass at the table Salt and pepper 1/4 cup chopped fresh dill for garnish