When simple, hearty food is what you need, Sauerkraut Pancakes—Fuczki (pronounced “FOO-ch-kee”)—step in with flavor and history. I’m sharing a traditional dish from the Lemko people of the Bieszczady Mountains in southeastern Poland. These savory pancakes, made from sauerkraut, flour, and eggs, fry up golden and crispy, just like potato pancakes. Families in rural villages once relied on them during hard times, using only what they grew or preserved themselves. Nothing went to waste, and every bite meant sustenance. Today, fuczki are more than survival food—they’re a beloved regional specialty in Podkarpacie, often served with garlic sauce, sour cream, or mushroom sauce. This recipe keeps that spirit alive: simple, satisfying, and full of character. Let’s bring a taste of Lemko tradition to your kitchen.
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Ingredients
- Optional Mushroom Sauce.
Instructions
- In a bowl, combine flour, egg, and milk. Mix until the batter is smooth. Drain the sauerkraut, chop it finely, and add it to the pancake batter. Season to taste with marjoram, ground caraway seed (optional), salt, and pepper.
- In a pan, heat oil. Using a spoon, place the pancakes and fry until golden brown on each side. Once fried, place the pancakes on a paper towel to absorb excess oil. Serve hot with a side of sour cream or topped with mushroom sauce. Optional Mushroom Sauce
- Heat oil in a pan, then add chopped onion and sauté until soft and translucent. Stir in the sliced mushrooms and cook until they release their moisture and turn golden. Remove a few spoonfuls of the cooking liquid, mix it with the sour cream in a bowl, then pour the mixture back into the pan. Simmer briefly until the sauce thickens, then season with salt and pepper. Finish with a sprinkle of fresh chopped parsley before serving.