Name: Sauerkraut and mushroom pierogies (Pierogi z Kapustᶏ i Grzybami)
Cuisine: Polish
Ingredients: salt and pepper; 1 hardboiled egg; 2 lb (900 g) sauerkraut; 1 tbsp butter; 1 onion; 2 oz (55 g) dried mushrooms; Pierogi dough

In advance, soak the dried mushrooms in cold water for about 2 hours, then cook them in the same water until they turn soft. Drain, retaining the broth, and finely dice the mushrooms.

Finely dice the onion and fry with butter in a skillet, adding in finely diced sauerkraut and mushroom broth, and simmering until soft.

Finely dice the egg and add in to th

Sauerkraut and mushroom pierogies

Pierogi z Kapustᶏ i Grzybami

Ingredients

Method

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