Polish Sauerkraut and Mushroom CroquettesIntermediate
ChristmasMain dishPolishVegetarian

Polish Sauerkraut and Mushroom Croquettes

Not rated yetRate it

Classic Polish croquettes filled with savory sauerkraut and mushrooms, wrapped in thin crepes, breaded, and pan-fried until golden and crispy. A traditional comfort food often served for Christmas or as a hearty family meal.

By Karel R.
Total1 hr 5 mins
Prep25 mins
Cook40 mins
Servings3
DifficultyIntermediate

Preparation

15 steps · tap a step to mark it done

  1. Crepes

  2. In a bowl, whisk flour, milk, egg, oil, and salt until smooth.

  3. Heat a non-stick pan lightly greased with oil.

  4. Cook thin crepes on both sides until lightly golden. Set aside.

  5. Filling

  6. Melt butter in a skillet over medium heat.

  7. Add onion and sauté until soft and translucent.

  8. Add chopped mushrooms and cook until moisture evaporates.

  9. Stir in sauerkraut, bay leaf, pepper, and salt.

  10. Cook uncovered for 10-15 minutes, stirring occasionally.

  11. Remove bay leaf and let the filling cool completely.

  12. Assembling

  13. Place filling on each crepe and roll tightly into croquettes. Spread filling all over crepe, then close both sides and roll, closing filling inside (roll like burrito).

  14. Dip each croquette in beaten eggs, then coat in breadcrumbs.

  15. Frying

  16. Heat oil in a skillet over medium heat.

  17. Fry croquettes until golden and crispy on all sides.

  18. Drain briefly on paper towels.

  19. Serving

  20. Serve hot with clear beet soup (barszcz), sour cream, or as a main dish with a fresh salad. ENJOY!

Cook’s note

Cremini mushrooms add deeper flavor than white mushrooms. Best to use are dried, wild mushrooms which need to be soaked in water before filling preparation. Croquettes can be prepared ahead and fried just before serving.They freeze well after breading.

Made it? Rate this recipe

Your rating helps other home cooks. Sign in to rate.

You might also like

More Christmas recipes