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Sauerkraut Filling For Pierogies

pickles, polish, russian, ukrainian, vegetables

1 lb sauerkraut
1 pinch salt
2 tablespoon butter or margarine
1 onion, medium, chopped
1 pinch black pepper, freshly ground

In medium saucepan, place sauerkraut and enough water to cover. Simmer, uncovered, over low heat 30 minutes. Drain well. Using a grinder or food processor fitted with a metal blade, process sauerkraut. Do not puree or process too fine. Melt butter or margarine in a large skillet. Add onion; saute over medium heat until tender. Blend in sauerkraut, salt and pepper. Let cool before filling pierogies. Makes about 4 cups or enough to fill 40 to 45 pierogies. Sauerkraut pierogies are traditionally served on Christmas Eve main dish in Poland. Recipe by Marianna Olszewska Heberle Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7

Yield: 40 servings

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