The best borscht croquettes for Christmas Eve. This taste is inimitable

I love pre-Christmas cooking when I can reach for proven family recipes that bring back the most beautiful memories. Croquettes for Christmas Eve borschtfilled with cabbage and mushrooms, is an absolute classic of Polish Christmas Eve. Always delicious, disappearing from the table in a flash. Everyone can make this recipe.

Pancake dough:

• 2 eggs,
• 1 yolk,
• 60 g of wheat flour,
• 1 tablespoon of oil,
• 500 ml of milk,
• approx. 500 ml of water,
• a pinch of salt.

Stuffing:

• 1-1.2 kg of sauerkraut,
• 2 onions,
• 1 protein,
• 100 g of dried boletes or boletes,
• 1 tablespoon of butter,
• salt, ground black pepper,
• oil for frying.

Additionally:

• 2 eggs for breading,
• breadcrumbs for breading.

Make the stuffing first. Rinse the mushrooms and soak them in lukewarm water for a few hours. Boil them in the same water in which they were soaked. Drain and chop finely.

Rinse the cabbage, pour boiling water over it and cook until soft.

Cut the onion into small cubes and fry in oil until golden.

Drain the cooked cabbage and squeeze it well, then grind it with the mushrooms or chop it very finely.

Combine cabbage with mushrooms, add fried onion, egg white, 1 tablespoon of butter, season with salt and pepper. Mix everything thoroughly and set aside to cool.

Prepare pancake dough from milk, water, eggs, yolk and flour. It should be quite rare. Add oil and mix. Heat a frying pan and fry thin pancakes, turning them over, but not browning too much.

Place a portion of the filling on each pancake, fold the sides inward and roll into a roll. Dip the croquette in the egg and then in the breadcrumbs.

Fry the croquettes in hot oil on both sides until they are golden and very crispy.

Source: Terazgotuje.pl