This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make "Sauer" Stew with Crispy Pierogi | Rachael Ray

As Rach explains it, she named this recipe "sauer" because sauerkraut is one of the main components. It’s a cross between a stew and a soup, what she used to call a "stoup" when she was little, and can include meat or be vegetarian. She admits the combination of ingredients might sound crazy, but says you need to trust her on this one: "It's delicious!" 

For another great stew for dinner, check out Rach's Beef Stew with Dijon Mustard.


  • 1 pound packaged potato and onion pierogi, cooked to directions for crispy
  • 1 cup loose-packed dried porcini
  • 2 tablespoons olive oil
  • 2 carrots, ½ inch dice
  • 1 large parsnip, ½ inch dice
  • 1 pound thin-skinned potatoes (Yukon or white), ½-inch cubes
  • 1 large onion, diced
  • 1 large bay leaf
  • Salt and pepper
  • 2 tablespoons paprika or pimenton (smoked paprika)  
  • 2 teaspoons each cumin seeds and caraway seeds
  • 2 tablespoons tomato paste
  • 2 quarts chicken or beef bone broth or vegetable stock or a combination
  • 1 pound drained sauerkraut
  • ¼ cup brown or grainy Dijon mustard
  • 1 cup herbs (dill, parsley and chives) combined, chopped
  • Heat and crisp 1 pound kielbasa, sliced on bias, or plant-based spicy sausage
  • Sour cream or creme fraiche, plain or mixed with Dijon and a little prepared horseradish


Serves: 4


Follow package directions for pierogi and keep warm in low oven. I cook mine in batches in boiling salted water for 3 to 4 minutes or until they float, then drain and transfer to a large pan with a few tablespoons of butter and cook about 2 minutes per side until crisp. 
Add a cup or two of water to a small pot and bring to a boil. Add mushrooms and let sit a few minutes to rehydrate.

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray

Heat a large Dutch oven over medium-high heat, add olive oil, then carrots, parsnip, potatoes, onion, bay, salt and pepper, partially cover and soften 8 to 10 minutes. Add spices, seeds and paste, stir a minute, then add stock or broth, mushrooms with a bit of their liquid and sauerkraut and cook 7 to 8 minutes more at a low boil. Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top.