
How To Make Pierogi Choucroute
Satisfy your palate with some rich and hearty Pierogi Choucroute dipped into sour cream and whole-grain mustard. Best paired with good Polish wine.
Serves:
Ingredients
- 2pkgfresh potato and cheese pierogi
- 4bacon slices
- ½lbkielbasa
- 2tbspunsalted butter
- 1large white onion
- 1lbsauerkraut
- 8juniper berries,optional
- salt
- freshly ground pepper
- 1tbspall purpose flour
- 2cupschicken stock,or low-sodium broth
- 1cupsour cream
- 1cupwhole grain mustard
Instructions
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In a large pot of boiling salted water, cook the potato-and-cheese pierogi until they are just done for about 3 minutes.
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Drain and gently shake off any excess water. Arrange the pierogi in a 3-quart baking dish in an even layer.
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In a large skillet, cook the sliced bacon and kielbasa over moderately high heat, stirring occasionally, until they are lightly browned for about 5 minutes.
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Using a slotted spoon, transfer the bacon and kielbasa slices to a plate. Melt the butter in the skillet.
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Add the onion and cook over moderate heat, stirring occasionally, until softened for about 6 minutes.
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Add a few tablespoons of water if the onion seems very dry. Add the sauerkraut and juniper berries, season with salt and pepper, and cook, stirring, for 2 minutes.
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Add the flour and cook for 1 minute, stirring. Add the stock and bring to a boil.
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Stir in the bacon and kielbasa and spoon the mixture over the pierogi. Cover with foil and bake for 30 minutes, until heated through.
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Uncover and bake for 10 minutes longer. Let stand for 10 minutes before serving.
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In a small bowl, mix the sour cream with the whole-grain mustard. Serve with the pierogi choucroute.
Nutrition
- Calories:Â 582.66kcal
- Fat:Â 30.89g
- Saturated Fat:Â 13.43g
- Trans Fat:Â 0.24g
- Monounsaturated Fat:Â 11.08g
- Polyunsaturated Fat:Â 3.28g
- Carbohydrates:Â 55.59g
- Fiber:Â 5.95g
- Sugar:Â 5.35g
- Protein:Â 22.11g
- Cholesterol:Â 91.30mg
- Sodium:Â 1478.98mg
- Calcium:Â 241.10mg
- Potassium:Â 519.09mg
- Iron:Â 3.70mg
- Vitamin A: 121.74µg
- Vitamin C:Â 11.28mg
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