Step 1

Follow package directions for pierogi and keep warm in low oven

Step 2

I cook mine in batches in boiling salted water for 3 to 4 minutes or until they float, then drain and transfer to a large pan with a few tablespoons of butter and cook about 2 minutes per side until crisp

Step 3

Add a cup or two of water to a small pot and bring to a boil

Step 4

Add mushrooms and let sit a few minutes to rehydrate

Step 5

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a large Dutch oven over medium-high heat, add olive oil, then carrots, parsnip, potatoes, onion, bay, salt and pepper, partially cover and soften 8 to 10 minutes

Step 6

Add spices, seeds and paste, stir a minute, then add stock or broth, mushrooms with a bit of their liquid and sauerkraut and cook 7 to 8 minutes more at a low boil

Step 7

Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top