Polish Krokiety (Mushroom and Sauerkraut Croquettes)


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

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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

Recipe Card for Polish Krokiety:

Polish Krokiety (Mushroom and Sauerkraut Croquettes)

Delight in traditional Polish Krokiety, a savory blend of mushrooms and sauerkraut in crispy croquettes. Perfect for a unique appetizer or snack!
Prep Time1 hour
Cook Time1 hour
Cooking Sauerkraut3 hours
Total Time5 hours
Servings: 3
Calories: 200kcal
Author: Chef Lukasz

Rate my Recipe 🙂

5 from 1 vote


Ingredients for 10 Pancakes:

Ingredients for the filling:

Ingredients for pane:


  • 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.
    Step-by-step photo of rolling Polish krokiety, showing hands shaping the filling into cylindrical rolls.
  • 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.


Serving: 390g | Calories: 200kcal | Carbohydrates: 36g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 105mg | Sodium: 1630mg | Potassium: 1360mg | Fiber: 12g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 6mg

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Thanks for checking out my recipe for Krokiety and visiting my culinary blog!

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