Introduction
Check out my beloved recipe for Polish Krokiety, featuring a delectable combination of mushrooms and sauerkraut. This dish is a cherished winter favorite, traditionally prepared for Christmas and perfectly complemented by Polish Beetroot Soup, known as Barszcz Czerwony. Enjoy the rich flavors and hearty warmth it brings. Smacznego!
Krokiety Preparation Steps
The preparation of Krokiety is a multi-step process that, in our home, typically spans over two days. We start in the evening by preparing the pancakes and simmering the sauerkraut to soften it. On the following day, we complete the filling (Farsz), wrap it in the pancakes, and coat them in breadcrumbs. At this stage, the Krokiety are stored in the refrigerator. They can be pan-fried fresh as needed over the next few days.
Serving Krokiety
The fried Krokiety are traditionally served with Polish Beetroot Soup, known as Barszcz Czerwony. This pairing creates a delightful harmony of flavors, with the soup’s sweet and sour notes beautifully complementing the crunchy, savory Krokiety. It’s an utterly delicious combination!
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Mushroom and Sauerkraut Filling
For Christmas, we prepare Krokiety with wild mushrooms that were picked and dried in the autumn. The sauerkraut, on the other hand, is a product of the summer harvest. This dish beautifully aligns with the natural cycle of food preservation and the celebration of the winter solstice, while we anticipate the coming season.
You can either purchase dried wild mushrooms or opt for only white mushrooms. Either way, it will be delicious!
Meat Filling Alternatives
Another popular variation is made with slow-cooked, pulled meat, omitting the sauerkraut and mushrooms. Choose pork, turkey, or beef, and place the meat in a slow cooker along with carrots and onions. Cover with stock and cook on a low setting until the meat is tender and falls apart easily. After cooking, remove the meat and vegetables from the liquid. Once cooled, shred them and mix with breadcrumbs and an egg to bind the mixture together.
Other Traditional Polish Winter Dishes
Once you prepare Krokiety check out my other Polish dishes prepared in winter:
- Barszcz Czerwony – Polish Beetroot Soup
- Bigos Hultajski in Slow Cooker
- Bigos Królewski
- Placki Ziemniaczane – Polish Potato Pancakes
- Łazanki – Polish Pasta
- Racuchy – Polish Apple Pancakes
Recipe Card for Polish Krokiety:
Polish Krokiety (Mushroom and Sauerkraut Croquettes)
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Ingredients:
Ingredients for 10 Pancakes:
- 2.5 cups All-purpose flour - (300g) Plain Flour
- 1.7 cups Milk - (400ml)
- 0.8 cups Water - (200ml)
- 2 Eggs
- 1 pinch Salt
- Vegetable oil - for frying
Ingredients for the filling:
- 10.6 oz White mushrooms - (300g)
- 3.5 oz Dried wild mushrooms - (100g) Porcini and Boletus
- 1.7 lbs Sauerkraut with liquid - (800g)
- 3 Onions, medium-size - diced
- 3 Bay leaves
- 5 All Spice Berries
- 1 tsp Sugar
- 1 tsp Vegeta seasoning - you can use salt instead
- 2 tbsp Vegetable oil
- Salt and Pepper to taste
Ingredients for pane:
- 2 Eggs
- 2 cups Breadcrumbs - (200g)
Instructions:
- Cooking Sauerkraut: Place sauerkraut with the juice in a pot and add enough water to cover it. Include bay leaves and allspice berries. Simmer on low heat until softened, approximately 3-4 hours. Add more liquid as necessary to keep the sauerkraut submerged.
- Preparing Mushrooms: Place dried wild mushrooms in a glass jug or a small pot. Pour boiling water over them to cover. After 15 minutes, when they are soft, remove and chop them. Reserve the mushroom water for later use, being careful to avoid any sand at the bottom.
- Frying Onions and Mushrooms: In a frying pan over medium heat, fry onions until they soften but do not brown, about 5 minutes. Then add sliced white mushrooms, increase the heat, and cook until the mushrooms start to brown. Season with Vegeta and black pepper to taste, then remove from the stove.
- Making Pancakes: Blend all pancake ingredients until a smooth batter forms. Cook pancakes on a medium-sized non-stick frying pan. Pour a small amount of batter into the hot, oiled pan and spread it around by swirling. Once the pancake is set, remove it and place it on a plate. Repeat until all pancakes are made.
- Combining Filling Ingredients: Once the cabbage is cooked, strain it from the liquid and remove the spices. Let it cool enough to handle, then chop finely. Mix with both the rehydrated and fried mushrooms and onions. Season with sugar, black pepper, and salt to taste.
- Assembling Krokiety: Spread about 2 tablespoons of filling inside each pancake. Fold the left and right sides inward, then roll up the pancake.
- Coating Krokiety: Whisk 2 eggs in a bowl. Dip each krokiet in the egg, then coat with breadcrumbs. Prepared krokiety can be refrigerated for up to three days before frying if needed.
- Frying Krokiety: Shallow fry the krokiety in a frying pan over medium heat. Fry for about 3 minutes on each side, using enough oil to cook the sides of the krokiet.
- Serve the krokiety with Polish beetroot soup ("Barszcz") or enjoy them on their own.
Nutrition:
Few words from Chef
Thanks for checking out my recipe for Krokiety and visiting my culinary blog! I’d also love to share a fantastic recipe recommendation with you. It’s from my fellow food enthusiast and blogger, Anna. Dive into her delectable Makowiec: Polish Poppy Seed Roll that’s sure to blow your taste buds. Don’t miss out on this culinary gem!
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