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Sauerkraut Filling for Pierogi

Sauerkraut Filling for Pierogi

Jill

A not-so-typical filling for yummy pierogis!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.
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Reviews

PARAMBO
25
9/6/2004

In all the years I have been making Pierogi, I have never put sour cream in the filling. You can use mashed potatoes to hold the filling together. It makes it easier to work with.

Lilyjack
17
10/27/2007

I always add brown sugar to this (about 2 T, or more, depending on your own taste). It cuts the tartness of the sauerkraut, and really make the filling.

JOSEPHINE &#9829; ALLRECIPES
11
8/26/2008

These were AWESOME!!! I love sauerkraut and just had to try these. 1/4 of the pierogis I boiled then fried and 1/4 of them I just fried. Hubby liked the boiled one but I liked just fried. I used a sour cream, lemon juice, garlic powder, onion powder, and dill weed dipping sauce.