Title: Sauerkraut Filling for Pierogies
Categories: Poland Russian Ukrainian Pickle Vegetable
Yield: 40 Servings
| 1 | lb | Sauerkraut |
| 1 | pn | Salt |
| 2 | tb | Butter or margarine |
| 1 | | Onion, medium, chopped |
| 1 | pn | Black pepper, freshly ground |
In medium saucepan, place sauerkraut and enough water to cover. Simmer,
uncovered, over low heat 30 minutes. Drain well. Using a grinder or food
processor fitted with a metal blade, process sauerkraut. Do not puree or
process too fine. Melt butter or margarine in a large skillet. Add onion;
saute over medium heat until tender. Blend in sauerkraut, salt and pepper.
Let cool before filling pierogies. Makes about 4 cups or enough to fill 40
to 45 pierogies. Sauerkraut pierogies are traditionally served on Christmas
Eve main dish in Poland. Recipe by Marianna Olszewska Heberle Published in
HPBooks "POLISH COOKING" ISBN 0-89586-272-7