Hungarian Sauerkraut
Dive into the comforting, tangy flavors of Hungarian Sauerkraut, a traditional dish that brings together tender pork, bold Hungarian sweet paprika, and aromatic spices for a hearty, slow-simmered delight. This rustic recipe transforms simple ingredients like sauerkraut, garlic, and caraway seeds into a richly seasoned stew that’s bursting with depth and warmth. Perfect for cozy family dinners, it’s simmered with bay leaves and tomato paste until the pork is melt-in-your-mouth tender, while the sauerkraut’s tang harmonizes beautifully with the smoky paprika. Serve it with a dollop of creamy sour cream and freshly baked bread or boiled potatoes for an authentic Eastern European meal that’s both satisfying and soulful. Easy to prepare and packed with flavor, Hungarian Sauerkraut is a must-try for fans of hearty stews and traditional Hungarian cuisine.
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Recipe Information
Ingredients
- 1 pound sauerkraut
- 1.5 pounds pork shoulder or pork stew meat, cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon caraway seeds
- 2 leaves bay leaves
- 3 cups chicken or pork stock
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil or lard
- 0.5 cup sour cream (optional, for serving)
- to taste salt
- to taste black pepper
Instructions
Rinse the sauerkraut briefly under cold water if it is overly sour, then drain it well and set aside.
Heat the vegetable oil or lard in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the pork cubes to the pot and cook until they are browned on all sides, about 8-10 minutes.
Sprinkle the paprika over the meat and stir quickly to coat it evenly without burning the spice.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the drained sauerkraut, caraway seeds, and bay leaves to the pot. Stir everything to combine.
Pour in the chicken or pork stock, ensuring the mixture is just covered. Bring it to a simmer.
Partially cover the pot with a lid and reduce the heat to low. Let the sauerkraut simmer gently for 60-75 minutes, stirring occasionally. The meat should become tender and the flavors meld together.
Taste the dish and season with salt and black pepper to your liking.
Remove the bay leaves before serving.
Serve hot, optionally topped with a dollop of sour cream and crusty bread or boiled potatoes on the side.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
