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Ingredients
2 Tablespoons butter
1/2 Pound lean boneless pork, cut into 1/2" pieces
1 Medium onion, chopped
2 Teaspoons Hungarian sweet paprika
4 Cups water
Salt & freshly ground black pepper to taste
16 Ounces sauerkraut, rinsed & drained
1 Teaspoon caraway seeds
1/2 Pound Polish sausage, sliced
2 Tablespoons flour
2 Tablespoons water
Sour cream for garnish
Instructions
Heat the butter in a large saucepan over moderate heat and brown the pork. Add the onion and continue cooking for 5 minutes. Add the paprika, water, salt, and pepper, and bring to a boil. Cover and reduce the heat to a simmer. Cook for 1 1/2 to 2 hours, until the meat is tender. Add the sauerkraut, caraway seeds and sausage and cook an additional 20 minutes. Combine the flour and water and mix well. Add to the soup and stir until the soup is slightly thickened. Serve in individual soup bowls with a dollop of sour cream.