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600 g pork (shoulder)
3 tablespoons lard or oil
1 onion
120 g paprika powder noble sweet
350 g sauerkraut
salt, pepper, 3 garlic cloves
1 bay leaf, caraway, tomato paste
3 tablespoons sour cream
3/4 l clear soup, vegetable broth or water
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Dice meat into bite-size cubes, finely cut onions, heat oil or lard, sweat the onions, add paprika powder, tomato paste, add some water and stir. Salt the meat cubes, put them in the pot, fill up with soup, broth or water. Cover and simmer for around 50 minutes. Add sauerkraut, caraway, pepper, bay leaf, crushed garlic and continue to simmer for about half hour. Add some liquid, if needed. Mix flour and sour cream, add to the meat, stir and season to taste.