Sauerkraut filling

    20 min

    This filling can be used to stuff pierogi. It's quick and easy and is made from sweating off onions, mushrooms, sauerkraut and seasoinings. Soured cream is then stirred in, right at the end.

    16 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 75g mushrooms, sliced
    • 400g sauerkraut, drained, rinsed and finely chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons sour cream

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a frying pan over medium-heat. Add oil 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 in English (16)


    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.  -  06 Sep 2004  (Review from Allrecipes US | Canada)


    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.  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  19 Aug 2008  (Review from Allrecipes US | Canada)