There is nothing quite like Polish Krokiety with Sauerkraut & Mushrooms to bring a cozy, soul-warming flavor to your table. These delicate, crispy pancakes filled with a savory mixture of tender sauerkraut and earthy mushrooms are a celebration of traditional Polish comfort food. Each bite delivers a beautiful harmony of textures and tastes—from the golden, crunchy exterior to the rich, tangy filling inside. Whether you enjoy them as a snack, appetizer, or a main dish alongside a steaming bowl of beetroot soup, Polish Krokiety with Sauerkraut & Mushrooms are sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The magic of Polish Krokiety with Sauerkraut & Mushrooms lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role in building the hearty, yet elegant flavor and texture that make these krokiety irresistible.
- Sauerkraut with juice: Provides that classic tangy bite and tender texture, simmered gently until perfectly soft.
- Bay leaves and allspice berries: Infuse subtle warm spices that elevate the sauerkraut filling.
- Dried wild mushrooms: Packed with deep earthy flavor, rehydrated to bring a delicious umami richness.
- Onions: Slowly sautéed for sweetness and gentle aroma that complement the mushrooms beautifully.
- White mushrooms: Add a fresh, meaty texture and enhance the filling’s complexity once browned.
- Vegeta seasoning and black pepper: Seasoning essentials to balance and enhance the overall taste.
- Flour, milk, eggs (for batter): Create light, tender pancakes that wrap the filling perfectly without overpowering it.
- Bread crumbs and eggs (for coating): Give the krokiety their signature crispy golden crust on the outside.
- Oil for frying: Ensures a perfectly crisp finish that keeps the krokiety beautifully golden.
How to Make Polish Krokiety with Sauerkraut & Mushrooms
Step 1: Slowly Simmer the Sauerkraut
Start by placing sauerkraut and its juice into a pot, adding enough water to submerge it fully. Toss in bay leaves and allspice berries for subtle fragrance. Let the mixture simmer gently for 3 to 4 hours, stirring occasionally and topping up liquid as needed. This slow cooking softens the sauerkraut into a tender, flavorful base for your filling.
Step 2: Rehydrate and Prepare the Mushrooms
While the sauerkraut cooks, soak dried wild mushrooms in boiling water for 15 minutes until they soften. Drain, reserving the mushroom water carefully to avoid any grit. Then chop the mushrooms into bite-sized pieces, setting them aside for the filling mixture.
Step 3: Sauté Aromatics and Fresh Mushrooms
In a frying pan over medium heat, cook onions until soft and translucent, making sure they do not brown. Add sliced white mushrooms, raise the heat, and cook until they begin to develop a golden brown color. Season with Vegeta and black pepper, then remove from heat and combine with the rehydrated mushrooms.
Step 4: Blend and Cook the Pancake Batter
Whip up the pancake batter by blending flour, milk, eggs, and a pinch of salt until smooth. In a lightly oiled non-stick pan, pour just enough batter to cover the base thinly. Cook each pancake until set, flip if desired, then transfer to a plate. Repeat until all batter is used—these pancakes form the essential vessel for wrapping your savory filling.
Step 5: Prepare the Filling and Assemble the Krokiety
Drain cooked sauerkraut, removing bay leaves and allspice, then roughly chop it. Mix the sauerkraut with the combined mushrooms and sautéed onions, seasoning with a pinch of sugar, black pepper, and salt to taste. Spoon around two tablespoons of this savory filling on each pancake, fold the sides inward, and roll it tightly into neat cylinders.
Step 6: Coat and Freeze or Fry
Beat eggs in a bowl, then dip each rolled krokiet into the egg wash before rolling it in breadcrumbs for that irresistible crunch. At this point, you can refrigerate them for up to three days or proceed straight to shallow frying in oil over medium heat, about 3 minutes per side, until perfectly golden and crisp.
How to Serve Polish Krokiety with Sauerkraut & Mushrooms
Garnishes
A sprinkle of freshly chopped parsley or dill adds a fresh pop of color and mild herbal brightness that perfectly contrasts the krokiety’s hearty richness. A dollop of sour cream on the side can also elevate each bite, lending creaminess and balancing the flavors beautifully.
Side Dishes
Polish Krokiety with Sauerkraut & Mushrooms are traditionally paired with Polish beetroot soup, or Barszcz, for a comforting and festive meal. They also shine alongside simple green salads or sautéed vegetables, which bring brightness and textural variety to the plate.
Creative Ways to Present
Serve your krokiety sliced at a slight angle on a platter with a drizzle of mushroom cream sauce or a light mushroom gravy that echoes the filling’s flavors. For an elegant twist, place them on individual plates garnished with microgreens and a lemon wedge to brighten and add visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Polish Krokiety with Sauerkraut & Mushrooms in an airtight container in the refrigerator. They will keep beautifully for up to three days, ready to be reheated for a quick meal or snack.
Freezing
You can freeze uncooked, breaded krokiety by placing them on a baking sheet in a single layer until firm, then transferring to a freezer-safe bag. Frozen krokiety maintain their quality for several months and are perfect to have on hand for future cozy meals.
Reheating
To reheat, gently pan-fry the krokiety in a little oil over medium heat until warmed through and freshly crispy, or bake in the oven at 350°F (175°C) for around 15 minutes. Avoid microwaving to keep the crust crisp and the filling flavorful.
FAQs
What type of mushrooms work best for Polish Krokiety with Sauerkraut & Mushrooms?
Dried wild mushrooms are traditional and lend great depth of flavor, but you can also use a mix of cremini or button mushrooms for convenience. Just ensure they are well sautéed for the best texture.
Can I make the filling ahead of time?
Absolutely! Preparing the sauerkraut and mushroom filling a day before saves you time and even enhances the flavors as they meld together.
Are Polish Krokiety gluten-free?
Traditional krokiety use wheat flour and breadcrumbs, so they are not gluten-free. However, you can substitute gluten-free flour and breadcrumbs to accommodate dietary needs.
What is the best oil for frying krokiety?
Use a neutral oil with a high smoke point like vegetable or canola oil to achieve that perfectly crisp, golden exterior without imparting unwanted flavors.
Can I bake krokiety instead of frying?
Yes! Baking is a lighter alternative. Place them on a greased baking sheet, brush with a little oil, and bake at 375°F (190°C) for about 20 minutes until golden and crisp, flipping halfway through.
Final Thoughts
Once you try Polish Krokiety with Sauerkraut & Mushrooms, you’ll understand why they hold such a beloved place in Polish cuisine. Their delicious combination of crispy pancake and flavorful filling is pure comfort food that warms the heart and satisfies the soul. So go ahead and treat yourself to making this wonderful dish—you might just find it becoming a go-to favorite for many meals to come!
PrintPolish Krokiety with Sauerkraut & Mushrooms
Polish Krokiety are savory crepes filled with a delicious mixture of mushrooms and sauerkraut, then breaded and shallow fried to golden perfection. A traditional Polish appetizer or snack, these krokiety are hearty, flavorful, and perfect served with beetroot soup (Barszcz) or on their own as a satisfying treat.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: 8–10 krokiety 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
For the Sauerkraut and Mushroom Filling
- 500g sauerkraut with juice
- 2 bay leaves
- 6 allspice berries
- 40g dried wild mushrooms
- 1 large onion, finely chopped
- 250g white mushrooms, sliced
- 1 teaspoon Vegeta seasoning
- Black pepper, to taste
- 1 teaspoon sugar
- Salt, to taste
For the Pancakes (Crepes)
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tablespoon vegetable oil (plus extra for frying)
- A pinch of salt
For Coating and Frying
- 2 large eggs, whisked
- 1 cup breadcrumbs
- Vegetable oil, for shallow frying
Instructions
- Cook the Sauerkraut: Place sauerkraut with its juice in a pot and add enough water to cover it completely. Add bay leaves and allspice berries. Simmer gently on low heat for about 3-4 hours until the sauerkraut is soft, adding more water if needed to keep it submerged.
- Prepare Mushrooms: Put dried wild mushrooms in a jug or small pot; cover with boiling water and let soak for 15 minutes until softened. Drain, chop finely, and reserve the soaking liquid, leaving behind any sediment.
- Sauté Onions and Mushrooms: Heat a frying pan over medium heat and sauté onions until softened but not browned (about 5 minutes). Add sliced fresh white mushrooms and cook on increased heat until the mushrooms begin to brown. Season with Vegeta and black pepper, then remove from heat.
- Make Pancake Batter: Blend flour, milk, 2 eggs, vegetable oil, and salt together until smooth. Heat a non-stick pan over medium heat and lightly oil it. Pour a small amount of batter and swirl to make thin crepes. Cook until set, then remove to a plate. Repeat until all batter is used.
- Prepare the Filling: Once sauerkraut is cooked, strain it well and discard bay leaves and allspice. When cool enough to handle, chop finely and mix with the soaked wild mushrooms and sautéed mushrooms and onions. Season with sugar, black pepper, and salt to taste.
- Assemble the Krokiety: Spread about 2 tablespoons of filling onto each pancake. Fold the left and right edges inward, then roll the pancake tightly to enclose the filling.
- Coat the Krokiety: Dip each filled pancake roll into the beaten eggs, then coat thoroughly with breadcrumbs. They can be refrigerated for up to three days before frying, if needed.
- Fry the Krokiety: Heat vegetable oil in a frying pan over medium heat. Shallow fry each krokiet for about 3 minutes on each side, ensuring the sides also cook through by using enough oil to cover edges partially, until golden brown and crispy.
- Serve: Serve the krokiety warm with traditional Polish beetroot soup (Barszcz) or enjoy them as a flavorful snack on their own.
Notes
- Ensure the sauerkraut simmers gently and is well covered with liquid to avoid burning and to soften properly.
- Be cautious when draining the wild mushroom soaking liquid; avoid transferring any grit or sand.
- Use a non-stick pan for the pancakes to prevent sticking and achieve thin, even crepes.
- You can prepare krokiety in advance and refrigerate them before frying to save time later.
- Shallow frying is key to achieving the classic crispy texture while keeping the inside moist and flavorful.
- Vegetarian option: this recipe is suitable for vegetarians as it contains no meat products.