30 - 45 ml (2 - 3 tbsp) oil
1 large onion, finely chopped
20 g (2 tbsp) paprika
675 g (1 1/2 lb) pork, cubed
salt
1 large clove garlic, crushed
10 g (2 tsp) dried dill
10 g (2 tsp) caraway seeds
300 ml (1/2 pt) water
675 g (1 1/2 lb) sauerkraut
150 ml (1/4 pt) sour cream
1 large onion, finely chopped
20 g (2 tbsp) paprika
675 g (1 1/2 lb) pork, cubed
salt
1 large clove garlic, crushed
10 g (2 tsp) dried dill
10 g (2 tsp) caraway seeds
300 ml (1/2 pt) water
675 g (1 1/2 lb) sauerkraut
150 ml (1/4 pt) sour cream
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Add the paprika and stir well. Add the pork, garlic, dill and caraway seeds.
3. Stir well. Add the water and sauerkraut.
4. Cook on a low heat for 1 1/4 hours.
5. Stir in the sour cream and warm through gently.
2. Add the paprika and stir well. Add the pork, garlic, dill and caraway seeds.
3. Stir well. Add the water and sauerkraut.
4. Cook on a low heat for 1 1/4 hours.
5. Stir in the sour cream and warm through gently.
serving amount
serves 6
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