Sauerkraut Filling for Varenyky Pyrohy

Varenyky with a sauerkraut filling are always listed on the menu of the Christmas Eve supper but they may be served at any time of the year. When preparing the Varenyky for the Christmas Eve meal, replace the animal fat with vegetable shortening or cooking oil. Custom dictates that no animal fat be used on Holy Night.

3 cups or more sauerkraut

2 Tbsps. sour cream

1 medium onion, diced   

            Salt and pepper

4 Tbsps. bacon fat or butter     

Rinse the sauerkraut well in warm water, squeeze dry, and cut very fine. Cook the onion in the fat until tender. Add the sauerkraut and cream, and season the mixture to taste with salt and pepper. Cook it over a low heat for about 15 minutes, or until the sauerkraut is tender and the flavours are blended. Do not overcook. Chill thoroughly.

Sauerkraut and Mushroom Filling

Follow the preceding recipe for Sauerkraut Filling. Add 1 cup or more of diced mushrooms to the cooked onion. Cook the mushrooms briefly with the onion. Add the sauerkraut and proceed as directed.