Lazy Pierogi

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When my mom was visiting a few weeks ago, she ran to the grocery store for me and picked up all the ingredients I needed for lazy pierogi. There’s nothing like pure comfort food during those early, new-baby days.

My mom occasionally made lazy pierogi for us when I was growing up and I’ve been making it ever since. I believed that’s where the recipe started, but I learned its true history while having my mom in the kitchen while I made this dish.

My mom’s aunt had 6 children, so unlike her sisters who made pierogi regularly each year, she always opted for lazy pierogi instead. She’d proclaim that having 6 children made “lazy recipes” a necessity. That’s definitely something I can relate to!

Lazy pierogi is very similar to regular sauerkraut filled pierogi, but it takes advantage of store made egg noodles as opposed to the more labor-intensive homemade dough. Additionally, you get to skip the rolling, stuffing and sealing steps. Yet you end up with something that tastes just like traditional pierogi without all the work.

I like to make lazy pierogi into a full, one-dish meal by adding sliced Polish Sausage, as in the recipe below. However, you can easily omit that and serve it as a side dish. It goes great with so many different things!

Lazy Pierogi

  • 1/2 c. butter
  • 1 onion, diced
  • 1/2 lb. mushrooms, sliced
  • 1 lb. Polish sausage, sliced *Optional
  • 1 30 oz. jar, bag or can of sauerkraut, rinsed and drained
  • 1/4 c. brown sugar
  • 1 t. salt
  • 1 t. black pepper
  • 1/3 c. sour cream
  • 1 lb. egg noodles, cooked and drained

1. Melt the butter in a large skillet. Add the onions and mushrooms and cook until the onions are tender and mushrooms are browned, about 5 minutes.

2. Add the Polish sausage, if using, and sauerkraut. Cook for an additional 5 minutes. Stir in the brown sugar, salt and pepper. Continue cooking for another 5 minutes, stirring frequently.

3. Stir in the sour cream. Pour in the noodles and stir to coat. If desired, add a bit more butter and cook a little longer, just until some of the noodles start to crisp.

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Comments

  1. maria says:

    What a great idea! This sounds great….will be trying it soon. I have never tried making them from scratch, but frozen ones definately leave something to be desired (at least the brands that we have tried).Thanks=)

  2. Mmmm. That sounds like a great meal for some night I’m home alone! I love pierogies and Sauerkraut … but my husband, not so much.

  3. Sounds yummy to me! But my husband wouldn’t touch it with a 10′ pole…he doesn’t care for sauerkraut. Maybe I can try it when he goes out of town or for lunch one day :)

  4. Damaris says:

    sounds so so so good. it remind me of strogonof.

  5. Camille says:

    I come a large Polish family and I’ve never had pierogies with kapusta in them! Always potatoes and cheese. I’ll have to try this on my Polish mother and see what she says!

  6. Heide M. says:

    Love the recipe!

  7. Alison says:

    Sounds amazing. They used to make lazy pierogi as school lunch in elementary school. I never get tired of kapusta pierogi (I grew up on them)…but this looks a lot easier to whip together. Wouldn’t have thought of adding brown sugar. Can’t wait to try it.

  8. maria says:

    This was awesome! I didn’t think the kids would care for it so I made 1/2 of the recipe and served them sausage and noodles with veggies, but I gave them each a taste on the side. They loved it! I made it again and they ate every bite…..excapt a few mushrooms.

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