1. Peel the onion, halve it, and cut it into thin wedges. Finely dice the bacon. Set aside.

2. Heat a large frying pan with a little oil or butter. Fry the pierogi for a few minutes until they have browned a bit on all sides. Remove from the pan and set them aside.

2. If necessary, add a little more oil/butter to the frying pan, then sauté the onions for about 2–3 minutes. Next, add the diced bacon and fry it along with the onions for a few minutes. Once the bacon and onions have taken on some color, add the sauerkraut and caraway seeds (optional) and fry everything together for about 4–5 minutes – stirring or turning frequently to prevent anything from burning. Return the pierogi to the frying pan and heat them once again with the rest of the ingredients for a few more minutes. Season with salt and pepper to taste and serve.