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. To make it even easier, my recipe includes step-by-step photos showing how to roll the Krokiety, so you can master this classic dish at home. Enjoy the rich flavors and hearty warmth it brings. Smacznego!
Krokiety Preparation Steps
In our home, the preparation of Krokiety is often a two-day process. On the first evening, we prepare the pancakes and simmer the sauerkraut to soften it. My wife sometimes completes the filling (farsz) on this day as well. On the second day, we assemble everything, wrapping the filling in the pancakes and coating them in breadcrumbs. At this stage, the Krokiety are ready to be stored in the refrigerator for few days. They can then be pan-fried fresh as needed over the following days.
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Serving Krokiety
The fried Krokiety are traditionally served with a cup of 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! On many occasions we also eat them on their own because they are so good!
Mushroom and Sauerkraut Filling
For Christmas, we prepare Krokiety using a combination of wild mushrooms—dried during a successful autumn foraging or purchased from the shop if the hunt wasn’t fruitful—and fresh white mushrooms, which make up a significant part of the filling. The white mushrooms add a hearty, earthy flavor that complements the more intense notes of the wild variety. The sauerkraut, a product of the summer harvest, is simmered with bay leaves and allspice berries, infusing it with a rich, aromatic depth.
To season the farsz (filling), we rely on sautéed onions, salt, and black pepper, along with a sprinkle of Vegeta—a versatile seasoning cherished in many Polish households. This simple yet flavorful mix creates a perfect harmony of tastes, bringing out the best in the mushrooms and sauerkraut. This dish beautifully reflects the natural cycle of food preservation, blending seasonal traditions with fresh ingredients, as we celebrate the winter solstice and the season to come.
You can prepare the farsz filling entirely with fresh white mushrooms from the shop if wild mushrooms are unavailable—it will still be absolutely delicious!
Meat Filling Alternatives for Krokiety
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, sautéed onions, and an egg to bind the mixture together. Alternatively, minced meat can be used instead of pulled meat to save time—simply sauté it with onions, season well, and combine with breadcrumbs and an egg for a quick and delicious filling.
Other Traditional Polish Winter Dishes
Once you prepare delicious Krokiety check out my other Polish dishes:
- 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)
Equipment:
- Hybrid Non Stick Frying Pan For cooking the thin pancakes without sticking
- Medium sized pot To simmer the sauerkraut with bay leaves and allspice berries
- Hand Mixer To ensure a smooth and lump-free pancake batter
- Tongs To handle the Krokiety while frying
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 Łukasz:
Krokiety, such a memories! I hope you liked the recipe leave me some feedback, it will be great to hear from you 🙂
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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