Ms. Riding Hood Posted February 27, 2009 Share Posted February 27, 2009 Is there a special way to serve them? With a sauce or gravy? Anything? I have a big plate of them that have been boiled, but they look kind of blah just sitting there and I felt there must be something more that I'm missing. Quote Link to comment Share on other sites More sharing options...
Heather in Neverland Posted February 27, 2009 Share Posted February 27, 2009 I brown them in butter and serve them with sour cream. YUM! Quote Link to comment Share on other sites More sharing options...
Amie Posted February 27, 2009 Share Posted February 27, 2009 I know people who like them with a spaghetti sauce or italian dressing with perhaps a bit of parmesan. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted February 27, 2009 Share Posted February 27, 2009 I brown them in butter and serve them with sour cream. YUM! Yup....this is the way we do them too! Browned a bit in butter...and served with the sour cream! Yummy:-) They are just like a little yummy dumpling...So good! Quote Link to comment Share on other sites More sharing options...
vettechmomof2 Posted February 27, 2009 Share Posted February 27, 2009 Don't forget the onions, yummy:drool: Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted February 27, 2009 Share Posted February 27, 2009 The traditional Polish way is browned lightly in butter--don't get them crisp, keep them soft. They're fabulous as a dish on their own. A traditional Polish meal would include Polish sausage and sauerkraut as well. However, Poles don't typically eat sauerkraut in its plain, vinegary glory. When I am making it, I rinse the sauerkraut in a collander and let drain. While it's draining, I fry up a few slices of bacon lightly and chop. Then, using the bacon grease, I fry an onion (diced) and a good amount of mushrooms. Combine it all in one pot and add some white wine, beef stock, some flour (I sprinkle it across the top), a good amount of pepper, and a peeled, diced, tart apple. Simmer it down until it's a soft, brown goo, stirring occasionally. It may not need salt, but taste and add salt as you see fit. Yum! Quote Link to comment Share on other sites More sharing options...
Ms. Riding Hood Posted February 27, 2009 Author Share Posted February 27, 2009 I've never heard of preparing sauerkraut this way, but it does sound good. Thanks! Quote Link to comment Share on other sites More sharing options...
Ms. Riding Hood Posted February 27, 2009 Author Share Posted February 27, 2009 Thanks for the suggestions! Our lunch will be much improved. Wish I could share some with you! Quote Link to comment Share on other sites More sharing options...
katemary63 Posted February 27, 2009 Share Posted February 27, 2009 If you are talking about the kind in the box you get frozen, we just boile them, add a little butter and have them as a side dish. Love them. Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted February 27, 2009 Share Posted February 27, 2009 Also great sauteed with cabbage and onion in just a bit of butter or bacon fat. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted February 27, 2009 Share Posted February 27, 2009 The traditional Polish way is browned lightly in butter--don't get them crisp, keep them soft. They're fabulous as a dish on their own. A traditional Polish meal would include Polish sausage and sauerkraut as well. However, Poles don't typically eat sauerkraut in its plain, vinegary glory. When I am making it, I rinse the sauerkraut in a collander and let drain. While it's draining, I fry up a few slices of bacon lightly and chop. Then, using the bacon grease, I fry an onion (diced) and a good amount of mushrooms. Combine it all in one pot and add some white wine, beef stock, some flour (I sprinkle it across the top), a good amount of pepper, and a peeled, diced, tart apple. Simmer it down until it's a soft, brown goo, stirring occasionally. It may not need salt, but taste and add salt as you see fit. Yum! You rock! :D Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted February 27, 2009 Share Posted February 27, 2009 You rock! :D :blush: Quote Link to comment Share on other sites More sharing options...
FlockOfSillies Posted February 27, 2009 Share Posted February 27, 2009 Sour cream and your favorite jam. To reheat, fry in butter. They get all crispy and fabulous. Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted February 27, 2009 Share Posted February 27, 2009 We saute in onion and butter. But I do like mine a bit crispy. My Polish MIL makes a really good saurkraut peirogi too. We only get them a couple times a year now because they just such a pain to make. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 28, 2009 Share Posted February 28, 2009 Is there a special way to serve them? With a sauce or gravy? Anything? I have a big plate of them that have been boiled, but they look kind of blah just sitting there and I felt there must be something more that I'm missing. Pan fry them in butter. I like some grilled onion with mine. Quote Link to comment Share on other sites More sharing options...
missplacedalaskan Posted February 28, 2009 Share Posted February 28, 2009 If they are frozen we boil them and then brown them in a butter/olive oil combination...While the pierogi are boiling I saute an onion and kielbasa or smoked sausage...throw in the pierogi and let it brown a bit. Serve with salsa, sour cream and cheese. YUMMY! Quote Link to comment Share on other sites More sharing options...
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