Sauerkraut Stew – Kilátó Clubhouse, Soteria Foundation

Ingredients
750 grams pork (chopped ribs or shoulder)
salt
flour
2 tablespoons butter
1 onion, diced
1 tablespoon hungarian paprika
caraway seeds
1 clove garlic, finely chopped
1 large jar sauerkraut, washed
1 cup water
1 cup organic chicken stock
1 small container sour cream
1 small bunch of dill
cooking instructions
salt the meat, dredge it with flour, brown it in the preheated butter, and transfer it to a pot. sauté the onions in the fat, stirring in the paprika, and then add the caraway seeds and garlic which have been crushed together.
add a little water and salt, and then add the mixture to the browned meat. Cook it in the covered pot until it is half ready, and then add the sauerkraut. during the summer you can also add a fresh green pepper and some tomatoes with the sauerkraut.
add a bit of water or stock and continue to cook, covered. When the meat and sauerkraut are almost soft, add the sour cream mixed with a bit of flour. add the chopped dill, and stir. cook for a little while longer. serve with sour cream and paprika.
this dish can also be prepared with pork knuckle or pork chops.

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