Balkan The Balkan Cookbook

Bulgarian Pork with Sauerkraut

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


  1. Fry pork in fat or oil until brown, remove and set aside.
  2. Add onions to the fat and sauté until limp. Next add tomato paste and paprika, caraway seeds and peppers.
  3. Return pork into the mixture, add bullion and simmer for 40 minutes.
  4. Drain sauerkraut and mix with pork. Bake in the over at 375 degrees for 20 minutes.