Summary

Ingredients

• 2 onions)
• 600 g pork oulash
• 2 tablespoons oil
• 2 tablespoon tomato paste
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon caraway seeds
• 2 bay leaves
• 2 juniper berries
• 600 g potato (s)
• 1 can sauerkraut, 425 ml
• 4 tablespoon sour cream
• salt and pepper
• 1 ½ liters water

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Instructions

1. Cut the onions into strips and the meat into smaller cubes. Heat the oil in a large saucepan and fry the meat in it for about 6 minutes. Add the onions and fry for about 5 minutes. Sweat the tomato paste in it and season the meat with salt and both paprika powders.
2. Add 1 1/2 l water, caraway seeds, bay leaves and juniper berries and bring to the boil. Cover and simmer for approx. 1 1/2 hours.
3. Peel and dice the potatoes. Drain the sauerkraut on a sieve and add to the soup together with the potatoes approx. 45 minutes before the end of the cooking time and cook at the same time.
4. Season the soup with salt and pepper. Serve with sour cream.