Ingredients :
- 2 Onions, finely chopped
- 2 cloves Garlic, minced
- 2 Tbsp Olive oil or butter
- 400-450 g Pork , cut into 3cm/1 in cubes
- 2 Tbsp Paprika powder
- 1/2 tsp Caraway seeds optional
- 1 Bay leaf
- 400 g Sauerkraut, drained
- to taste Salt & pepper
- 2 small Potatoes, cut into chunks (optional)
- 1-2 cups Stock or as needed
- 180 ml Heavy cream (30% fat) or sour cream, you can add less if you like.
- 1 Tbsp Flour
Method :
- Chop sauerkraut into smaller pieces if not already cut. In your cooking pot, heat oil on medium and fry onions for about 10 minutes.
- Add cut up pork and cook until brown.
- When juices start to come out, season with salt and pepper, and stir in the paprika (and caraway if using), but be careful not to burn the paprika!
- Add sauerkraut, potatoes (if using) and bay leaf.
- Add enough water or stock to just cover the ingredients in the pot. If using water, crush one bouillon cube and stir into the soup. Bring to a boil and reduce heat to a simmer. Cover pot with lid and cook for about 30 minutes, stirring occasionally.
- In a separate bowl, mix 1 Tbsp flour (or cornstarch) with the cream and pour into the soup.
- Lightly stir and simmer another 10-15 minutes. Adjust salt & pepper to taste and serve into bowls. This dish is usually served with bread, potato dumplings, or sometimes even cooked rice like curry!
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