Midinváerne on the Continent: A Wintertime Culinary Recipes

yeast roll pie with sauerkraut and mushrooms


Zoltan’s Sauerkraut Pie Of Strength - a signature dish that can satisfy even the greediest eaters, looking for a rich meal after a frosty day. The dwarf learned kulebiak in Mahakam, but the dish also became popular beyond its borders so Zoltan felt free to serve his companions a pie of his own composition.

When the snow almost covers the view of the world through the warm room’s window, it’s good to enjoy a filling meal of a crispy pie with an aromatic sauerkraut and mushrooms filling!


Check out this 4 of 5 Holiday-themed Witcher-inspired recipes that will allow you to conjure up winter specialties from the farthest corners in your own kitchen! The recipes were prepared in cooperation with CD PROJEKT RED for the needs of Holiday gift booklet in 2021.

TIME: 4h

SERVING: 8 portions



2 tbsp lard or neutral vegetable oil (such as canola)
1 large onion, diced
15 g dried mushroom slices (e.g. bay bolete or porcini)
500 g sauerkraut (could be with carrot), drained and chopped
1 bay leaf
2 allspice berries
freshly ground pepper and salt


Dough starter:
25 g fresh yeast, crumbled
1 tbsp sugar
3 tbsp whole milk (at room temperature)
3 tbsp all-purpose flour


dough starter
3 cups / 400 g all-purpose flour, plus more for sprinkling
1 cup whole milk (at room temperature)
4 tbsp neutral vegetable oil (such as canola)
1 tsp salt


1 egg for spreading
nigella seeds for sprinkling

To make the filling:

  1. Place the dried mushrooms in a small bowl, cover with 1/2 cup of lukewarm water, and set aside for 30 minutes.
  2. In a medium pot, heat the lard or oil and add the onion. Fry for 2-3 minutes until soft, stirring occasionally.
  3. Add the sauerkraut, and mushrooms along with water they were soaked in (but discard the liquid dregs, as it may contain sand residue from the mushrooms), bay leaf, allspice berries, and 1 teaspoon of salt.
  4. Cover and stew on a low heat, stirring occasionally, for 40 minutes — the liquid should evaporate almost completely during this time, if not, cook the sauerkraut uncovered for the last few minutes. Discard the bay leaf and allspice, season with freshly ground pepper — and more salt if needed. Let it cool to room temperature.

To make the dough starter:

  1. In a large bowl, combine the yeast with sugar and milk, then add 3 tablespoons of flour and stir until smooth.
  2. Cover the bowl with a tea towel and set aside in a warm place for 15-20 minutes; the dough starter should double its volume.

To make the dough:

  1. In the same bowl, combine the dough starter, flour, milk, oil, and salt. Knead the dough for 5 minutes, until smooth. If the dough is too sticky, add more flour.
  2. Form the dough into a ball, sprinkle it with flour, cover and let it rise to room temperature until it has doubled in size — this should take about 1-1.5 hours.

To assemble the pie:

  1. Preheat the oven to 400°F / 200°C and line a baking tin with baking paper.
  2. Sprinkle your working surface with flour and roll out the dough, using the rolling pin, into a 25 x 30 cm rectangle with 5 mm thickness.
  3. Using a spatula, spread the sauerkraut filling on the dough surface, leaving 1.5 cm margins on each side.
  4. Working from the long side, roll the dough tightly into a log. Be sure to close the joining point of the log, and the left and right sides by glueing the dough ends with your fingers and a little water.
  5. Place the pie in a baking tin (the joining point facing down), cover with a tea towel and let it rise for 25 minutes. Then remove the tea towel, brush the top of the pie with lightly whisked egg and sprinkle with nigella seeds.
  6. Put the pie in the oven and bake for 40-50 minutes until the top is golden brown, checking the state of the color regularly during the final 10 minutes.
  7. Remove the pie from the oven and let it sit for 5 minutes, then slice and serve!

Tip: You can easily reheat the pie — slice it and reheat until crispy on the sides (for 8-10 minutes in the oven preheated to 300°F / 150°C). Pairs perfectly with the Mushroom & Plum Soup which can be used as an accompanying soup or sauce when reduced!