Best Pierogies With Stewed Sauerkraut And Mushrooms Recipes

Polish

Provided by Linda Kauppinen

Time 2h15m

Number Of Ingredients 5

3 large bags or cans sauerkraut (i prefer the bags to get away from the cans)
2 large onions, sliced
1 large piece of salt pork/fat back with no or very little bacon in it, diced
salt and pepper to taste
2 1/2 qt water (if using cans, 3 cans water)

Steps:

1. In a large pot add sauerkraut and water. Bring to a boil and simmer covered for 1 hour. Drain in colander.
2. while sauerkraut is cooking, dice fat back into small pieces and put into a large skillet. Cook down on medium heat until pieces of fatback turn brown and crispy. Remove pieces with slotted spoon and dispose of, keeping the drippings in the pan. Add onions to drippings in the pan and saute' until tender.
3. When sauerkraut is cooked and drained, put back into pot and add onions as well as most of the drippings. Add pinch of salt and pepper. If it seems dry add a little more drippings.
4. Let this mixture cook down for at least 1/2 hour, stirring frequently to prevent it from sticking and burning. Taste occasionally to check flavor. Important to learn with ethnic cooking.. become a TASTER! Add more salt and pepper if needed. When onions and sauerkraut are tender and blended remove from heat
5. Serve with Kielbasa, smoked ham, hot dogs, sausage - you name it!

Pierogi with Sauerkraut and Mushrooms image

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon olive oil
1 small onion, chopped
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed and thinly sliced
2 cups Quick Sauerkraut
1 package (1 pound) frozen potato pierogi

Steps:

In a large skillet, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until browned, 8 to 10 minutes. Add sauerkraut, and cook until warmed through.
Cook pierogi according to package instructions, and serve over sauerkraut and mushrooms.

Pierogies with Stewed Sauerkraut and Mushrooms image

Yield Serves 8

Number Of Ingredients 8

8 tablespoons (1 stick) butter
2 pounds onions, sliced
1 pound mushrooms, sliced
1 2-pound jar sauerkraut, well drained
1 tablespoon all purpose flour
2/3 cup (or more) water
2 dozen purchased frozen pierogies (such as potato-and-onion or cheese)
Sour cream

Steps:

Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.