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Vegetarian

Polish krokiety with cabbage and mushrooms and borscht

Krokiety are Polish crepes filled with cabbage and mushrooms, breaded and pan fried, served with borscht, a beet soup. This recipe serves 4, takes 70 minutes, rates as medium difficulty, and costs €2.30 per person. The key to success is wringing out the filling well so the breading stays crisp.

Tonight we're heading to Poland with crispy stuffed crepes and a pink borscht to sip from a mug.

Polish krokiety with cabbage and mushrooms and borscht
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.30
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under a golden, crackly coating, the thin crepe hides a soft cabbage and mushroom filling that turns slightly sweet after cooking over high heat. The contrast between the crisp outside and the tender filling is what makes this dish special, and a spoonful of sour cream on the hot borscht makes it even better.

This is a dish for a relaxed Sunday, when you have time to roll the crepes one by one and let the beet soup simmer alongside. It takes a bit of organization but no real technique, and it pleasantly surprises guests curious to try something different from their usual weeknight meals.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 150 g
  • Breadcrumbsoften in the pantry 100 g
  • Vegetable brothoften in the pantry 1 liter
  • Oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 30 cl
  • Eggs 4
  • Sour cream 4 tbsp

Fruits and vegetables

  • White cabbage 0.5
  • White mushrooms 300 g
  • Onions 2
  • Cooked beets 4
  • Carrots 2

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Whisk the flour, milk, 1 egg, and a pinch of salt, let the batter rest, then cook thin crepes in a skillet. 20 min

    A rested batter gives you flexible crepes that won't tear when you roll them.

  2. Slice the cabbage, mushrooms, and one onion, cook them in oil until the water evaporates, then season with salt and pepper. 15 min

    Cook over high heat, the cabbage should pick up some color and the sweetness becomes much stronger.

  3. Cook the grated beets, carrots, and remaining diced onion in the broth, then roughly blend and keep warm. 20 min

    Add a splash of vinegar at the end, the color stays a bright, vivid pink.

  4. Fill each crepe with the filling, fold in the sides and roll into a cigar shape, then coat in beaten egg and breadcrumbs.

    Roll tightly, like a small burrito, so nothing leaks out during cooking.

  5. Brown the krokiety in a skillet with oil, then serve with the borscht and a spoonful of sour cream. 10 min

    Set them on paper towels right out of the skillet, they'll stay crispy.

Our tips to get it right

  • Make the crepes the day before and keep them stacked between sheets of parchment paper, they'll be easier to fill without tearing.
  • Chop the mushrooms and cabbage into evenly sized pieces so the filling rolls smoothly without splitting the crepe.
  • Bread the krokiety just before frying, breading that sits too long softens from contact with the moist filling.

The variations

  • Swap the white mushrooms for rehydrated dried mushrooms for a stronger flavor, closer to traditional krokiety.
  • For a richer version, stir drained cottage cheese into the cabbage filling before rolling the crepes.
  • To save time, make the borscht the day before and just reheat the filled crepes the night of.

What to serve it with

  • A cucumber salad with dill
  • Dark rye bread
  • A hot black tea

Storage

Raw krokiety keep for 2 days in the refrigerator in a sealed container, and they freeze well before cooking. Reheat already cooked krokiety in a skillet to bring back the crispness, the oven works too. Borscht keeps for 3 days in the refrigerator and reheats gently on the stove.

Questions about this dish

Can you make krokiety ahead of time?

Yes, you can fill and bread the crepes several hours ahead, then keep them in the refrigerator until frying. This saves you from doing everything at the last minute on dinner night.

Can you freeze krokiety?

Yes, freeze the raw breaded krokiety on a tray before transferring them to a bag. Fry them straight from the freezer without thawing.

Can you replace the sour cream in the borscht?

You can use thick plain yogurt or Greek yogurt instead, the texture stays close. The flavor will be slightly less rich but still good on the hot soup.

Why only roughly blend the borscht?

Blending it roughly keeps some texture from the vegetables and avoids a soup that's as smooth as a puree. It stays closer to traditional borscht, where you can still feel bits of beet and carrot.

How long does it take to make Polish krokiety with cabbage and mushrooms and a bowl of borscht?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Polish krokiety with cabbage and mushrooms and a bowl of borscht?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Polish krokiety with cabbage and mushrooms and a bowl of borscht cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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