Sauerkraut Filling for Pierogi

Sauerkraut Filling for Pierogi

"A not-so-typical filling for yummy pierogis!"
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Ingredients

servings 77 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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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.

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.

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...

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.

Very tasty on its own! This filling makes a delicious quick, light meal. I did not actually make pierogies with it. I will definitely be making this again. Next time I will add a lot more mu...

I used my home made sauerkraut and I added bacon. Plus cooked everything in the bacon pan. Great. I doubled this recipe and only had a little too much for the "Grandmas polish perogies" recipe o...

add bacon!!! Delicious!!!

Love this filling!! When I told my daughter what was in the filling, she said 'not sure about the mushrooms', but guess who ate most of them?!!!!! A keeper! I also used the filling in a calzone...

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 hi...

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