Pork and sauerkraut is a staple comfort food throughout Eastern and central Europe. This Bulgarian recipe from Inge Kramarz’s 1972 The Balkan Cookbook is an especially tasty rendition featuring paprika, hot peppers, and caraway seeds.
1 lb pork, cubed
1 onion, chopped
1 tbsp tomato paste
1 tsp paprika
1 cup bullion
1 lb sauerkraut
1-2 small hot peppers
1/2 tsp caraway seeds
- Fry pork in fat or oil until brown, remove and set aside.
- Add onions to the fat and sauté until limp. Next add tomato paste and paprika, caraway seeds and peppers.
- Return pork into the mixture, add bullion and simmer for 40 minutes.
- Drain sauerkraut and mix with pork. Bake in the over at 375 degrees for 20 minutes.