Pierogi with Sauerkraut, Mushrooms and Orange

Name: Pierogi with Sauerkraut, Mushrooms and Orange
Ingredients: 450g sauerkraut, drained and finely chopped; 4 tablespoons butter; 1 medium onion (180g), chopped; 2 bay leaves; 500g oyster mushrooms, chopped; 1 small carrot (100g), peeled and grated; 2 tablespoons candied orange peel, chopped; Pierogi dough (per separate recipe); Salt and freshly ground black pepper; Orange zest for serving

By admin 2/28/2026

Pierogi with sauerkraut are a staple of Polish Christmas Eve menus, though enjoyed year-round. The addition of candied orange peel provides an aromatic balance to the tangy sauerkraut and mushrooms.

Ingredients

Scale:

Units:

450g sauerkraut, drained and finely chopped
4 tablespoons butter
1 medium onion (180g), chopped
2 bay leaves
500g oyster mushrooms, chopped
1 small carrot (100g), peeled and grated
2 tablespoons candied orange peel, chopped
Pierogi dough (per separate recipe)
Salt and freshly ground black pepper
Orange zest for serving

Instructions

Place sauerkraut in a pot, cover with water, and simmer over low heat for 40 minutes until tender. Drain thoroughly.
Melt 1 tablespoon butter in a large skillet. Add onion and bay leaves; cook 3-4 minutes until softened. Add another tablespoon of butter, then mushrooms; saute 5-8 minutes until browned.
Add remaining butter, then the cooked sauerkraut, grated carrot, and candied orange peel. Cook 2 more minutes. Remove bay leaves, season with salt and pepper. Cool completely.
Prepare pierogi dough, fill with cooled filling, cook, and drain.
Serve with melted butter drizzled on top, orange zest, and sour cream.