Sauerkraut Filling (Pierogi Filling) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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My absolute favorite pierogi filling! In fact, I remember us kids fighting over the sauerkraut filled pierogi's. The younger children's favorite is usually the farmers cheese filling. I prefer not to have mushrooms in my sauerkraut filling, but am listing it in the ingredients as optional. These recipes came from a newspaper clipping from 1981 from my mom. Ingredients:
2 tablespoons vegetable oil |
1 cup onion (chopped) |
1 cup fresh mushrooms (finely chopped) |
1 (14 ounce) can sauerkraut (rinsed, drained and snipped) |
1/4 teaspoon salt |
1/3 teaspoon pepper |
2 tablespoons sour cream |
Directions:
1. Heat oil in skillet; add onion and mushrooms(optional). Cook till vegetables are tender, but not brown. Stir in sauerkraut, salt and pepper; cook 8-10 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cool slightly.
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