Sauerkraut Pierogi Filling
Sauerkraut Pierogi Filling, a vegetarian delight that combines the tangy zest of sauerkraut with the rich creaminess of sour cream. Perfect for Polish cuisine enthusiasts, this filling is quick to prepare and ideal for those with dairy allergies. The savory blend of onions and mushrooms adds depth, making it a versatile choice for various dishes.
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Recipe Collection: Appetizer
Serving Size: 6
Cooking Time: 10 minutes
Overview
This sauerkraut filling offers a unique twist for pierogi lovers, combining the tangy flavor of sauerkraut with the creaminess of sour cream, making it a delightful addition to your pierogi repertoire.
Diet Type
Vegetarian
Allergies
Dairy
Cuisine
Polish
Ingredients
- 2 Tablespoons (tbsp) vegetable oil
- 1 Cup onion, minced
- 1 Cup mushrooms, minced
- 14 Ounces (oz) sauerkraut, drained
- 0.25 Teaspoon (tsp) salt
- 0.25 Teaspoon (tsp) black pepper, ground
- 2 Tablespoons (tbsp) sour cream
Steps
- In a large skillet, heat the vegetable oil over medium heat.
- Add the minced onions and mushrooms to the skillet. Cook until they are tender but not browned.
- Stir in the drained sauerkraut, salt, and ground black pepper.
- Cook the mixture for 6 to 10 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the sour cream until well combined.
- Use the filling immediately or store it in the refrigerator for later use in pierogi.
Enjoy your creamy sauerkraut pierogi filling!