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Sauerkraut Stew

This recipe for Székelykáposzta comes from Konyhaművészet by János Rákóczi. While most commonly made from sertés (pork), this dish can also be made with marha (beef), and some cooks add some chopped fresh cabbage along with the sauerkraut to lighten the dish up a bit.

750 grams pork (chopped ribs or shoulder)
100 grams fat
200 grams onion, diced
Caraway seeds
1 clove garlic, finely chopped
1 kilogram sauerkraut, washed
Water or stock
500 milliliters sour cream
1 small bunch of dill

Salt the meat, dredge it with flour, brown it in the preheated fat, and transfer it to a pot. Sauté the onions in the fat, stirring in the paprika, and then add the caraway seeds and garlic which have been crushed together. Add a little water and salt, and then add the mixture to the browned meat. Cook it in the covered pot until it is half ready, and then add the sauerkraut. During the summer you can also add a fresh green pepper and some tomatoes with the sauerkraut. Add a bit of water or stock and continue to cook, covered. When the meat and sauerkraut are almost soft, add the sour cream mixed with a bit of flour. Add the chopped dill, and stir. Cook for a little while longer. Serve with sour cream and paprika mixed with hot fat. This dish can also be prepared with pork knuckle or pork chops.

  1. Mariska says:

    My nagymama’s recipe, which I’m thoroughly addicted to, also calls for some crushed tomatoes and finely-chopped carrots and celery to be added to the mix. Not sure if it’s some sort of regional variant (she’s from Békescsaba) or just something she came up with herself, but it’s delicious. Also, you should use félédes (half-sweet) paprika, or if you’re stuck in the States like us and can’t get that kind, just use a mixture of erős and édes. It’s essential that the pork be cooked in bacon fat. Can be served plain or on egg noodles or dumplings.

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