Lemko Fuchky: Hearty Sauerkraut Pancakes from Autumn to Spring

Sauerkraut is a permanent resident of my fridge from autumn through spring. One day, while searching for something new to cook with it, I came across Pani Stefa's Culinary Blog by Marianna Dushar — and that is how I discovered Lemko fuchky.

These are traditional, hearty sauerkraut pancakes that have since become a staple in my kitchen. The complete recipe can also be found in the wonderful book Львівська кухня. Моя кулінарна подорож Галичиною (Lviv Cuisine. My Culinary Journey Through Galicia) by Marianna Dushar.

As often happens in my kitchen, I adapted the recipe slightly: I skipped the onion, replaced caraway with cumin and added a 20-minute rest for the batter before frying — this allows the flavors to meld and improves the texture considerably.

I also like to experiment by swapping all-purpose flour for whole grain rye flour and adding a pinch of turmeric for color. Interestingly, rye was the traditional choice in historical Lemko cuisine — wheat was scarce in the Carpathian Mountains. This variation feels like a genuine return to the dish’s authentic roots: nutritious, rich, and deeply comforting. Both versions turn out equally delicious.

Ingredients

• Sauerkraut — 4 cups
• Milk (2.5%) — 1 cup
• Flour (all-purpose or whole grain rye) — 1 cup
• Eggs — 3
• Baking soda — ¼ tsp
• Cumin seeds (zira) — ½ tsp
• Turmeric — ½ tsp (optional, for a golden hue)
• Sugar — a pinch
• Salt — a pinch
• Sunflower oil — for frying
• Sour cream — for serving

Instructions

Prepare the sauerkraut. I lightly squeeze out the excess brine, then chop it finely with a knife. This step is key — it helps the pancakes hold their shape and makes them easier to eat.

Mix the batter. In a deep bowl, I whisk the eggs, then add the milk, flour, baking soda, a pinch of sugar, a pinch of salt, cumin, and turmeric. I fold in the chopped sauerkraut and mix everything thoroughly.

Rest. I leave the batter to rest for 20 minutes at room temperature before frying. This makes a noticeable difference in texture.

Fry until golden. I heat sunflower oil in a frying pan over medium heat and drop spoonfuls of batter onto the pan, shaping them into pancakes. I fry on both sides until a crispy, golden-brown crust forms.

Serve hot or cold, with a generous spoonful of thick sour cream.

Smachnoho!
Yours, Iryna

(In the frame: acotton Kitchen Towel from the "Lviv Sky" collection by Kolo Pechi.)