Ingredients with Measurements:
- 1 lb. pork shoulder, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 1 lb. sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 cup water
- 2 tbsp. tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Sour cream and chopped parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, brown the pork over medium-high heat until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion until softened. Add the garlic, paprika, and caraway seeds and cook for another minute.
3. Add the sauerkraut, chicken broth, water, tomato paste, bay leaf, and the browned pork. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours, stirring occasionally, until the pork is tender and the sauerkraut is soft and flavorful.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of sour cream and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the pork, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 13g
Protein: 23g
Sodium: 1200mg
Fiber: 5g
Substitutions for ingredients:
- Pork can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use smoked paprika for a smokier flavor.
- Add a splash of white wine or apple cider vinegar for a tangier taste.
Tips and tricks:
- Rinse the sauerkraut before adding it to the stew to remove excess salt.
- Browning the pork before adding it to the stew adds extra flavor.
- Simmer the stew on low heat for a longer time for a richer flavor.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and chopped parsley on top.
Garnishes:
Sour cream and chopped parsley.
Pairings:
This stew pairs well with crusty bread or boiled potatoes.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Kapusta Kiszona Duszona is a traditional Hungarian stew made with sauerkraut and pork. It is a hearty and flavorful dish that has been enjoyed in Hungary for generations.
Flavor profiles:
This stew is tangy, savory, and slightly sweet. The sauerkraut adds a sour note, while the pork and paprika add depth and richness.
Serving suggestions:
Serve this stew with a side of crusty bread or boiled potatoes for a hearty and satisfying meal.
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Region: Hungarian