Ingredients
- 2 tablespoons lard
- 1 cup peeled, chopped onion
- 1 clove garlic, peeled and minced
- 1 tablespoon Hungarian paprika
- 3 cups homemade or low-sodium canned chicken stock
- 2 pounds pork, cubed
- 2 cups drained sauerkraut
- ½ teaspoon caraway seeds
- ¼ cup tomato juice
- 2 tablespoons flour
- 1 cup sour cream
- Kosher salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
487 calories; 32 grams fat; 13 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 34 grams protein; 122 milligrams cholesterol; 580 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
- Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
2 hours 20 minutes
Dining and Cooking