Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced pork
- 2 large onions, diced
- 1 small Can / s tomato paste
- 2 tablespoon paprika pulp
- 1 can sauerkraut (850 ml)
- 1 teaspoon caraway seeds
- 1 liter meat broth
For the sauce:
- mayonnaise
- 2 egg yolks
- sour cream
- a lot pepper
- Garlic, fresh
- condensed milk
Print Recipe
Pin Recipe Instructions
- Cook the minced meat, sauerkraut, onions, tomato and pepper pulp for approx. 20 minutes. Pour the caraway seeds with boiling water (approx. 1 cup) and add. Pour the meat stock and let it simmer for another 20 minutes.
- Mix together a thick sauce from the sauce ingredients. Squeeze the garlic cloves (or mash them with salt) and add them directly to the hot soup at the table.
- In addition, bread, baguette or the like should be enough.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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