Tag Archives: eastern european recipes

Mushroom-sauerkraut pierogi with paprika dill sauce

18 Nov

This is totally delicious. A bit finnicky, but worth it. Trust us.

These are all really traditional Polish flavours, but we’ve substitute sour cream for plain yoghurt (about a tenth of the fat content and Man Woman’s favourite ingredient in anything). Polish food is not something I imagine I would like, but particularly around autumn, it’s entirely comforting and this dish is suprisingly delicate and (bordering on) light.

(Only make the yoghurt sauce if you love paprika, we think it could potentially work even better with plain yoghurt/creme fraiche/sour cream)

Mushroom-sauerkraut pierogi
1/3 one portion of pierogi dough

Filling

  • 2 large portobello mushrooms, diced
  • the same volume of sauerkraut
  • 2 garlic cloves crushed
  • 1.5 TBSP soy sauce
  • 1 TBSP yoghurt

Paprika dill yoghurt sauce

  • 1/2 C Greek yoghurt
  • 1/2 tsp Hungarian (or hot) paprika
  • salt
  • 3 long stalks of dill, chopped finely

Dice mushrooms into small cubes (no bigger than 1cm square) and fry in a bit of butter. When softening, add garlic and soy sauce. Fry on medium heat for another 5 minutes.

Mix mushrooms, sauerkraut and yoghurt in a bowl. Strain the mix in a sieve, keeping the excess fluid.

Place 1 heaped teaspoon of mix into pierogi dough discs (about 8cm in diameter), and close.

Make pierogi according to standard technique.

Meanwhile, mix the yoghurt ingredients.

Estimated cost: £1.90

Musical accompaniment: National Public Radio interview with Neil Young

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