Poland
Sauerkraut Pierogi Filling
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Sign inSuits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 large can (~28 oz) sauerkraut
- 1 medium onion, diced
- 1 stick (8 tbsp) butter
- Salt
- Black pepper
Method
- Place sauerkraut and liquid in a pot filled with just enough water to cover the sauerkraut. Bring to a boil, then remove from stove and transfer to a colander.
- Drain and rinse the sauerkraut well with cold water to prevent further cooking. With your hands, squeeze as much liquid from the kraut as you can to prevent the filling from being too soggy.
- Place the sauerkraut on a large cutting board and chop fine with a large, flat-bladed knife.
- Fry the onion until it is translucent, then add the drained sauerkraut. Season with salt and pepper to taste.
- Simmer for 15 minutes and let it cool before using. For best results, refrigerate a few hours before using to fill pierogi.