Polish Krokiety with Mushrooms and Sauerkraut Recipe

If you’re craving a deeply comforting dish that brings the warmth of Polish culinary tradition to your table, the Polish Krokiety with Mushrooms and Sauerkraut Recipe is exactly what you need. These crispy croquettes wrapped in delicate pancakes offer an irresistible combination of earthy mushrooms and tangy sauerkraut, slow-cooked to perfection and enveloped in tender, golden crepes. Each bite bursts with rich, savory flavors that speak of homestyle cooking and festive family gatherings. Whether you’re looking for a unique appetizer, a satisfying snack, or a hearty addition to your dinner, this classic Polish treat will surely delight your taste buds and invite you to explore the magic of Eastern European cuisine.

this Recipe

Ingredients You’ll Need

The beauty of the Polish Krokiety with Mushrooms and Sauerkraut Recipe lies in the simplicity and authenticity of its ingredients. Each component plays a vital role in balancing flavors, textures, and aromas. From flour that forms the tender pancake base, to mushrooms that deliver umami depth, and sauerkraut that adds a lively tang, every element is essential for creating this beloved dish.

• 2.5 cups All-purpose flour (300g): The foundation for light, elastic pancakes that hold the filling beautifully.
• 1.7 cups Milk (400ml): Adds moisture and richness to the pancake batter for tender crepes.
• 0.8 cups Water (200ml): Balances the batter to the perfect consistency for delicate pancakes.
• 2 Eggs: Bind the batter components for structure and a smooth texture.
• 1 pinch Salt: Enhances the flavors in both batter and filling.
• Vegetable oil (for frying): Ensures the pancakes and krokiety get a golden, crispy exterior without sticking.
• 10.6 oz White mushrooms (300g): Provide a mild, earthy backdrop to the rich filling.
• 3.5 oz Dried wild mushrooms (100g): Porcini and boletus mushrooms add deep, robust umami notes.
• 1.7 lbs Sauerkraut with liquid (800g): The classic tangy and slightly sour element that contrasts with the mushrooms perfectly.
• 3 Medium onions (diced): Sweeten the filling and add texture complexity.
• 3 Bay leaves: Infuse the sauerkraut with subtle herbal warmth during simmering.
• 5 Allspice berries: Offer a gentle spice that complements the savory mix beautifully.
• 1 tsp Sugar: Balances the acidity of the sauerkraut for a harmonious taste.
• 1 tsp Vegeta seasoning (or salt): Season the filling to perfection.
• 2 tbsp Vegetable oil: Used for frying the onions and mushrooms to golden goodness.
• Salt and Pepper (to taste): Essential to customize the filling’s flavor depth.
• 2 Eggs (for breading): Create a binding layer for the crispy breadcrumb coating.
• 2 cups Breadcrumbs (200g): Deliver the satisfying crunch that makes krokiety so addictive.

How to Make Polish Krokiety with Mushrooms and Sauerkraut Recipe

Step 1: Cooking the Sauerkraut

Begin by simmering the sauerkraut gently with its liquid in a medium pot. Add bay leaves and allspice berries for that aromatic lift. Keep the sauerkraut submerged in water and cook it slowly on low heat for about 3 to 4 hours until it softens into a tender, flavorful base. This slow-cooked tanginess is what sets the tone for the filling, so patience here really pays off.

Step 2: Preparing the Mushrooms

While the sauerkraut cooks, hydrate the dried wild mushrooms by pouring boiling water over them and letting them soften for about 15 minutes. Chop the softened mushrooms finely once ready. Don’t discard the soaking liquid yet—it holds flavor and can later help enhance the filling.

Step 3: Frying the Onions and Mushrooms

Sauté diced onions in vegetable oil over medium heat until soft and translucent, careful not to brown them. Add sliced white mushrooms and increase the heat slightly to brown them lightly. Season the mixture with Vegeta seasoning and pepper to enhance savory notes. This sautéed mix will merge perfectly with the sauerkraut for a balanced filling.

Step 4: Making Pancakes

Whisk together flour, milk, water, eggs, and a pinch of salt until you get a smooth, lump-free batter. Use a medium-sized non-stick frying pan, lightly oiled, to cook thin pancakes. Pour just enough batter for a delicate crepe, swirling the pan to spread it evenly. Cook each pancake until set, then flip and cook the other side briefly. Stack them on a plate as you go.

Step 5: Combining the Filling Ingredients

Once the sauerkraut is cooked and cooled enough to handle, drain and chop it finely, discarding bay leaves and allspice. Mix the sauerkraut with the sautéed mushrooms and onions, plus the rehydrated wild mushrooms. Season with sugar, salt, and pepper to create a perfectly balanced filling that is both savory and slightly sweet.

Step 6: Assembling Polish Krokiety with Mushrooms and Sauerkraut Recipe

Spoon about two tablespoons of filling onto the center of each pancake. Fold the sides inward, then roll up the pancake tightly to encase the filling. This folding technique creates neat parcels that hold together beautifully during the final frying.

Step 7: Coating and Frying

Whisk two eggs in a bowl for dipping. Coat each rolled krokiet in egg, then roll it in breadcrumbs for a crispy crust. Shallow fry the krokiety in vegetable oil over medium heat, about three minutes per side, until golden and crisp. Use tongs to turn carefully and ensure even browning on all sides.

How to Serve Polish Krokiety with Mushrooms and Sauerkraut Recipe

Garnishes

Polish krokiety shine with simple garnishes that complement their savory richness. Try sprinkling chopped fresh parsley or dill for a pop of color and fresh herbal notes. A dollop of sour cream on the side adds creamy tang that pairs beautifully with the crispy exterior.

Side Dishes

Traditionally, krokiety are served alongside a warm bowl of Polish beetroot soup called Barszcz, which adds a pleasant acidity and earthiness to the meal. They also work wonderfully with a side salad of pickled vegetables or even roasted root veggies for a hearty, satisfying experience.

Creative Ways to Present

For a fun twist, slice the krokiety into bite-sized pieces and serve them as party finger food with dipping sauces like mushroom gravy or horseradish cream. Alternately, layer them in a casserole with béchamel sauce and bake for a krokiety lasagna that’s show-stopping and indulgent.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the fully cooked krokiety in an airtight container in the refrigerator for up to three days. They remain flavorful and crisp wonderfully when reheated thoughtfully.

Freezing

Polish Krokiety with Mushrooms and Sauerkraut Recipe also freeze beautifully. Freeze them after they have been breaded but before frying. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed bag or container. This lets you enjoy authentic krokiety anytime with minimal effort.

Reheating

To reheat, bake frozen or refrigerated krokiety in a preheated oven at 350°F (175°C) until heated through and crisp again, about 15 to 20 minutes. Avoid microwaving as it tends to soften the crisp breadcrumb coating.

FAQs

Can I use fresh mushrooms only for the filling?

Yes, you can use just fresh mushrooms, but including dried wild mushrooms adds a depth of flavor and an earthy complexity that really elevates the filling.

Is it possible to make the pancakes gluten-free?

Definitely! You can substitute the all-purpose flour with a gluten-free flour blend, but be mindful that the pancake texture may shift slightly and might need adjusting with liquid.

Can I prepare the filling ahead of time?

Absolutely. The filling can be made a day in advance and refrigerated. This actually allows the flavors to marry and develop even more.

Are these krokiety suitable for vegetarians?

Yes, this recipe is vegetarian as it uses mushrooms and sauerkraut for the filling and does not include meat or animal-based broths.

What should I serve as a dipping sauce?

Classic options include sour cream or mushroom gravy. Some enjoy a mild mustard or horseradish sauce for an extra kick that pairs well with the savory filling.

Final Thoughts

The Polish Krokiety with Mushrooms and Sauerkraut Recipe is a delightful journey into traditional Polish comfort food that’s incredibly satisfying and fun to make. It combines simple, wholesome ingredients into a dish that offers crispy textures, savory richness, and a wonderful balance of flavors. I truly encourage you to try this recipe yourself—it’s tied to so many happy memories and promises to add a heartwarming touch to your meals sharing it with friends or family.

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