Recipe - Sauerkraut Pyrohy Filling

3 cup Or more sauerkraut
1 md Onion, chopped
4 tablespoon Butter
2 tablespoon Sour cream
Salt & pepper (to taste)

Rinse the kraut well in warm water, squeeze dry, and chop it very fine.
Cook the onion in the fat until tender. Add the kraut and cream and sason
the mixture to taste. Cook over low heat for about 15 minutes or until
kraut is tender. Chill thoroughly before using in pyrohy.

Posted to EATL Digest 09 Sep 96

From: Raina RudkoBuac rainarb@OANET.COM

Date: Tue, 10 Sep 1996 07:33:21 0600