Székelykáposzta (Pork and Sauerkraut Stew with Soured Cream)
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Ingredients
- 600 g diced pork shoulder
- 400 g sauerkraut
- 1 onion
- 1 tbsp sweet paprika
- 150 ml soured cream
- 300 ml chicken stock
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 30 g
- Carbohydrate
- 6.4 g
- of which sugars
- 4.7 g
- Fat
- 31.7 g
- of which saturates
- 13.1 g
- Fibre
- 4.1 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a large pot for 6-8 minutes, then remove.
- 2
Fry the chopped onion in the same pot for 3-4 minutes, then stir in the sweet paprika and the sauerkraut.
- 3
Return the pork to the pot with the chicken stock. Cover and simmer for 40-45 minutes until the pork is tender and cooked through with no pink remaining.
- 4
Stir in the soured cream and warm through gently without boiling, then serve.
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