aurora
Tasty Apprentice
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!
This recipe makes 10 Croquettes
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 panee:
* 2 Eggs
* 2 cups Breadcrumbs - (200g)
Instructions:
This recipe makes 10 Croquettes
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 panee:
* 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 re-hydrated and fried mushrooms and onions. Season with sugar, black pepper, and salt to taste.
- Rolling 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.
- Preparing for Frying: Spread about 2 tablespoons of filling inside each pancake. Fold the left and right sides inward, then roll up the pancake.
- 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. Smacznego!
I can already imagine biting into that crispy, golden exterior and savoring the flavorful filling of mushrooms and sauerkraut. 
Plus, I love that they're a delicious nod to Polish cuisine, full of hearty and comforting flavors. Can't wait to give this recipe a try and impress my friends and family with a taste of Poland! 
Thanks for sharing!
I appreciate your zeal, and have fun cooking! 
These Mushroom & Sauerkraut Croquettes look incredible! I love the combo of flavors! Can’t wait to try making these—thanks for sharing!
