1 4ozcan of your favorite sauerkraut, rinsed, drained, and chopped fine.
1 tablespoon light brown sugar
Salt and pepper to taste
2 tablespoons sour cream
Instructions
Directions:Melt butter in a skillet. Add mushrooms and onions and cook until soft but not browned. Add drained sauerkraut, sugar, and season aggressively with salt and pepper. Bring to a simmer and cook for about five minutes. Remove from heat and stir in sour cream. Allow the filling to cool thoroughly, and store in the fridge before filling the pierogi.These pierogi may be served boiled, or boiled and drained then added to a skillet and browned in butter on both sides. Serve with sour cream, and garnish with crispy fried onions, and chopped parsley, if desired.