2 tablespoons lard (I used olive oil)
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock (I used part homemade vegetable stock and part chicken stock)
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste.
1. Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
2. Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
3. Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Yield: 6 servings.