Sauerkraut Fillling For Varenyky (Pyrohy)

Hi everybody,


I've been busy getting ready for our Ukrainian Christmas dinner on January 7th. My MIL and FIL always had a huge feed for the family at Christmastime; such good food! I've made pyrohys myself, but have never tackled the sauerkraut ones until this year, mostly because filling them looked like such a pain pretty challenging. But they're worth the trouble. Many tasting sessions confirmed that! 

From "Traditional Ukrainian Cookery", by Savella Stechishin

Copyright 1957, 1959, 1963, 1967 by Savella Stechishin

Printed and published in Winnipeg, Manitoba, Canada

(Mushroom Gravy recipe at bottom of page)

Varenyky (Pyrohy) with a sauerkraut filling are always 

a part of the menu for Christmas Eve supper.

Sauerkraut Filling

3 cups sauerkraut

1 medium onion, chopped

2 tablespoons bacon fat or butter

2 tablespoons sour cream

salt and pepper

Rinse the kraut well in warm water, squeeze dry, and chop it very fine. 
Cook the onion in the fat until tender. 

Add the kraut and cream and season the mixture to taste with salt and pepper. Cook it over low heat for about 15 minutes or until the kraut is tender and the flavors are blended. It should be fairly dry. Do not overcook. Chill thoroughly.

Fill and cook your varenyky according to the directions in this dough recipe.

We love these with my "secret" Mushroom Gravy recipe: 

1 can of Franco-American Mushroom Gravy

1 can of Campbell's Cream of Mushroom Soup

Mix well with a whisk. Bring to a boil, stirring constantly.

Remove from heat and serve over pyrohys. Yum!

Enjoy your day, and Happy Cooking!

Val