Prep 10 mins
Cook 10 mins
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.
- 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
- 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.