Fuczki - sauerkraut pancakes

If you've ever tried these amazing sauerkraut pancakes, you'll love this recipe. If you haven't tried them yet, it's worth it. Fuczki, also called Bieszczady sauerkraut pancakes, is a unique dish that is becoming more and more popular.

These light and easy to prepare pancakes can be a quite good alternative to potato pancakes. Their main ingredient is sauerkraut, egg and flour. In addition to salt and pepper, they are often seasoned with other herbs.

The story of creation

Fuczki owes its roots to Lemko and Boyko cuisine. They can often be found in the Bieszczady Mountains. The local cuisine grew out of poverty and the lack of availability of many products. The people living here mainly used the gifts of forests and meadows, eating small amounts of meat. They often reached for pickled cucumbers and cabbage. They provided them with the necessary nutrients.

Until the end of the 19th century, the dominant grain in Bieszczady cuisine was oat, from which flour was produced and bread was baked. Oat flour was often added to various flour dishes, later replaced by wheat flour.

In the past, the main meal was fuczki, served with sour cream or sauerkraut. Nowadays, fuczki can be found in restaurants serving regional dishes, often as an addition to baked fish or meat, or with the addition of aromatic garlic sauce (you can also find variants with wild garlic).

How to prepare Fuczki?

The recipe for delicious sauerkraut pancakes is very simple. There are several different versions of the recipe depending on how the cabbage is prepared. Some suggest cooking it until soft, while others recommend adding it raw after juicing. It all depends on the degree of acidity.

The fuczki that I usually prepare have slightly squeezed cabbage. In my opinion, it reflects the taste better and allows you to preserve all the ingredients. With casami you can add a little more cabbage for a more expressive flavor, but it's just a matter of taste.