Sauerkraut Filling for Pierogi Recipe -
Sauerkraut Filling for Pierogi Recipe

Sauerkraut Filling for Pierogi

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

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Ingredients Edit and Save

Original recipe makes 3 cups filling Change Servings


  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 More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Sep 06, 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.


15 Ratings

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.

Sep 21, 2006

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

Sep 28, 2013

add bacon!!! Delicious!!!

Nov 13, 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!

Aug 04, 2014

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 mushrooms, just because I like them. I will also try this with sour cream, as I didn't have any. I subbed it for a smidge of cream cheese and it still tasted great. I have a very Ukrainian/Polish step family, and I grew up eating pirogies. I love sauerkraut and mushroom pirogies but they are not exactly health food. This recipe is great on its own, as you can enjoy the great flavors while not having to feel guilty about the carbs and fat. I will definitely be making this again. Next time I will add a lot more mushrooms, just because I like them. I will also try this with sour cream.

Jan 12, 2014

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 on this site. I would have ran out had I not doubled this.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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