Krokiety z kapustą i grzybami
Sauerkraut and Mushroom Croquettes are one of the staple dishes in Poland for Wigilia. We serve it to Beets Borscht instead of Uszka. If you changed the filling to meat, you can just have it for family dinner as a separate dish or with chicken soup. There is quite a lot of frying involved, so I limit krokiety in my diet to few times a year.
- 2 cups flour
- 1 egg
- 2 cups milk
- pinch salt
- 1- 2 cups water
- 0,5 kg sauerkraut
- 2 handfuls dried forest mushrooms
- 1 onion
- salt and pepper
- 3 bay leaves
- 4 seeds allspice
A day before place forest mushrooms in a bowl and cover with water. Leave over night for rehydration.
The day before you can also cook sauerkraut. Chop it carelessly and place in a jar. Cover with water, add bay leave, allspice and pepper. Bring to boil and simmer till it’s soft. After about 40 minutes it should be ready. Let sauerkraut cool and place it on a sieve. Squeeze it thoroughly, I use hands to do it best:)
On the next day chop an onion, heat a pan, place some butter on it and saute an onion. Add soaked and chopped forest mushrooms. Saute for few more minutes. Add sauerkraut so that all the flavors mixed. Season with salt and pepper to taste.
Mix flour with egg and milk in a hand mixer or manually with a fork. Sprinkle with salt. Add water. I add 1 cup of water, check the consistency and add some more if necessary. We need to get batter consistency. Put aside for few minutes – gluten will make the dough smooth.
Grease medium size frying pan and pour in some batter when hot. Keep pancakes thin for best Krokiety. Fry for 2-3 minutes on each side. From this ingredients you will get about 10-12 pancakes.
Place sauerkraut and mushroom filling on the pancake. Use about 2 tablespoons on each pancake, spread it over it and form Krokiety as in the picture below. Fold the side inside and roll it.
Sauerkraut and Mushroom Croquettes are ready when coated in flour, an egg and breadcrumbs and fried on each side till brown.
I fry some some croquettes without coating, check both options to decide how you like it better.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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11 thoughts on “Sauerkraut and Mushroom Croquettes”
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I am wondering why always using dry mushrooms reconstituted and not just using fresh?
After mushroom picking season most Poles have jars full of dried forest mushrooms to use over winter:)
Fresh wild forest mushrooms are not available right now in Poland, so for Wigilia we use dried.
They also taste WAAAAAAY better.
Thanks for a great recipe. I made these yesterday and they turned out great! Just like I remember when I had them in Poland. Every day when traveling through Poland I had lunches of a bowl of Flaczki, a Krokiety and a Piwo. I tried making Krokiety about 3 months ago and they were too big, the crepe too thick and the meat filling disgusting. I double ground the meat and it was like paste. Yuk. I would like to try a meat filling in the future but the sauerkraut (home-made) and mushroom filling was wonderful.
Thank you! I’ll research meat filling secrets:)
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You inspired me 🙂 krokiety are rolled and are waiting to be fried. Friday version, for me, without coating. I’ll use it tomorrow. I also prefer to chop sauerkraut after cooking it, for me it’s easier then.
Hope the family will like them 🙂
These were very tasty, I liked them fried without the crumbs. Can’t wait to try other recipe’s
Where I live can I use other mushrooms for the recipe. Because I can’t get forest mushrooms where I live.
Sure! Use mushrooms you can get and please let me know if you liked it!
Get real Polish dried mushrooms here: https://www.polartcenter.com/Polish_Mushrooms_Dried_Marinated_Wild_s/111.htm
They are the best flavor, the Borowiki mushrooms.