Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft.
In a large Dutch oven or heavy pot over medium heat, cook the bacon, stirring often until it's brown and crisp. Using a slotted spoon, transfer to a small bowl and set aside
Drain all, but a very small amount of the bacon fat.
Add the kielbasa the pot, and cook, stirring occasionally, until brown (~ 10 minutes). Transfer to a bowl and set aside.
In the same pot, reduce heat to low, add the garlic and cook, stirring often, until it's just beginning to turn golden brown ( ~ a minute)
Add the tomato paste and cook, stirring constantly, until paste darkens slightly and is beginning to stick to pot (~ 2 minutes)
Add the spices and cook, stirring constantly, just until fragrant ( ~30 seconds)
Add onions and turn to coat them with the spicy tomato paste
Add the wine and increase heat to medium-high. Cook, scraping the browned bits from the bottom of the pot, until the smell of the alcohol cooks off (~ 3 minutes)
Add the salt, stock, cabbage, carrots, apple, potatoes, sauerkraut, mushrooms, and bacon. Bring to a simmer.
Cover, reduce heat, and simmer gently, stirring well halfway through after an hour
Add the reserved kielbasa.
Cover and cook until the bacon is tender, cabbage is meltingly soft, and potatoes are cooked through (~ 30–60 minutes)
Divide stew among bowls. Add mustard or horseradish if you'd like a little kick. Top with dill. Serve with bread and butter alongside.