Varenyky with sauerkraut are a classic of the meatless table. Buckwheat makes the filling more filling, and fried onion gives it a sweetish taste.

The recipe was shared by Liuba Kruk, the author of the Smachno cooking website.

The dough is made with water, lemon juice and baking soda, so it needs no eggs or milk. The author advises cooking the sauerkraut in advance, as it takes about an hour and a half.

What you need

For the dough:

  • flour — 500 g;
  • water — about 300 ml;
  • baking soda — ½ tsp;
  • lemon juice — 1 tbsp;
  • a pinch of salt.

For the filling:

  • sauerkraut — 2 cups;
  • cooked salted buckwheat — 2 cups;
  • onions — 250 g;
  • refined sunflower oil — for frying;
  • salt and freshly ground black pepper.

How to make it

1. Cook the sauerkraut. Simmer the sauerkraut in a little water under a lid over low heat until soft, about 1.5 hours.

2. Make the dough. Sift the flour and mix in the salt and soda. Mix 150 ml of water with the lemon juice and pour into the flour, then gradually add the rest of the water and knead a soft dough that sticks slightly to your hands. Cover with a towel and refrigerate for 30–40 minutes.

3. Make the filling. Squeeze the cooked sauerkraut and chop it with a knife. Finely dice the onions and fry in oil until golden, add the sauerkraut and braise for 5 minutes, then add the buckwheat and season with pepper and salt.

4. Shape the varenyky. Roll out half the dough to about 2 mm thick and cover the other half so it does not dry out. Cut out circles with a glass, put a heaped teaspoon of filling on each and seal.

5. Boil. Drop the varenyky into salted boiling water, stir gently and quickly bring back to the boil. When they float, cook for another 3–4 minutes over low heat.

Lift out the cooked varenyky with a slotted spoon, let the water drain and drizzle with sunflower oil. During the fast they go well with a mushroom gravy.

As a reminder, in October we made potato varenyky the way grandma did.

Nota bene

Bucha FM is an independent news site and station for the Bucha district. We cover what matters to the community, and we work for you — and because of you. Joining the people who make this possible is simple: support us with any amount.

Support the station