Pierogi z kapustą i grzybami

Pierogi z kapustą i grzybami to jedna z najsmaczniejszych i najbardziej popularnych potraw wigilijnych. Wiele osób nie wyobraża sobie bez niej świąt – zatem dzisiaj pokażę Wam przepis na tradycyjne polskie wigilijne pierogi mające idealne ciasto i aromatyczny grzybowy farsz.Taki smak pamiętam z dzieciństwa!

Kiszona kapusta i grzyby to dwa nieodłączne elementy świątecznych dań. Dlaczego pierogi powinny się pojawić na wigilijnym stole? Serwowanie pierogów z kapustą i grzybami w wigilijny wieczór – według wierzeń ma zapewnić nam dobrobyt. A my wiemy, że jest to danie na które czeka większość z nas i które błyskawicznie znika ze stołu. Świetnie komponuje się ze świątecznym barszczem.

Sekretem udanych pierogów jest miękkie i aksamitne ciasto oraz farsz z wyczuwalnym smakiem suszonych grzybów i kwaśnej kapusty. Przed przysmażeniem na maśle farszu, kiszoną kapustę należy gotować około 30 minut w wodzie z dodatkiem liścia laurowego i ziela angielskiego. Grzyby należy namoczyć na całą noc i również gotować około 30 minut.

Gotując pierogi nie ma potrzeby dodawać oleju – olej jest już w cieście. Pierogi są gotowe w momencie ich wypłynięcia na powierzchnię garnka. Podaje się je smażoną na maśle cebulką.

Jeżeli szukacie świetnych przepisów z grzybami w roli głównej to polecam Wam wypróbować, paszteciki z kapustą i grzybami, krokiety z kapustą i grzybami, karkówkę z kapustą i grzybami, wigilijną zupę grzybową.

Lista zakupów

  • mąka pszenna 300 g
  • olej roślinny 3 łyżki
  • kiszona kapusta 300 g
  • suszone grzyby 100 g
  • liść laurowy 1 szt.
  • ziele angielskie 1 szt.
  • masło do smażenia
  • sól, pieprz do smaku
  • kumin 1 łyżeczka (opcjonalnie)

Przydatne wskazówki

smacznego

Zapraszam do obejrzenia filmu na YouTube

Polub nas

53 thoughts on “Pierogi z kapustą i grzybami

  1. Ja do ma,ki dodaję 1/8 łyżeczki kurkumy,wtedy ciasta ma ładny żółtawy kolor.☃️Resztę robię tak samo❄️⛄️Pozdrowienia,uwielbiam Pana przepisy,

  2. Ja nie dodaje masła do farszu tylko olej rzepakowy który kupuje na straganie jest najlepszy i postny, przed świętami zawsze sprzedają świeżutki olej. A, do ciasto na pierogi wyrabiam bez jajka i jest elastyczne tylko leżakuje troszeczkę pod przykryciem.

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