Reviewed: Nov. 12, 2009

Delicious! My new favorite Pierogi filling! I omitted the mushrooms, but otherwise made as written. The sour cream gave it a nice tang. I'm so glad to have found another great recipe that highlights sauerkraut!

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Reviewer:

DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 19, 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.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 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.

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Reviewer:

Lilyjack

Home Town: New Brighton, Minnesota, USA

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Reviewed: Sep. 21, 2006

This is DELICIOUS!!! I got rave reviews. I also love the addition of the sour cream...gives it a nice texture without too much moisture. A very nice change from the standard potato filling.

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Reviewer:

HEZB

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Reviewed: Sep. 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.

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10 users found this review helpful