Ukrainian (Tushkovane Svynyna z Kapustoiu) Pork Stew with Sauerkraut

[Olga Drozd]

Ukrainian (Tushkovane Svynyna z Kapustoiu) Pork Stew with Sauerkraut

Pork and Sauerkraut is an excellent combination. NOTE:  If your sauerkraut is very salty and sour then rinse and drain if you wish.

2 to 3 Tablespoons vegetable oil or lard
2 large onions, finely chopped
3 garlic cloves, crushed

2 pounds boneless pork shoulder, cut into 2-inch cubes
1 teaspoon caraway seeds (optional)
1 Tablespoon chopped fresh dill
3 3/4 cups warm pork stock or vegetable stock or chicken stock
2 bay leaves

4 cups sauerkraut, drained (do not use canned) use bottled, or in plastic bags or homemade
1 Tablespoon paprika
Salt and pepper to taste

Dill, to garnish
Sour cream, sprinkled with paprika, and pickled chiles (optional), to serve

Heat the oil or lard in a large pan and cook the onions and crushed garlic, cloves, until soft.

Add the pork cubes (a few at a time) to the pan and fry until browned.  Stir in the caraway seeds, if using, and fresh dill, and bay leaves and pour in the stock. Cook for 1 hour over LOW heat.

Stir the drained sauerkraut into the pork with the paprika.  Let simmer gently for 45 minutes.  Add salt and pepper, to taste.

Garnish the stew with a little more dill and serve with sour cream sprinkled with paprika, with pickled chiles, if desired. Serve with potatoes. Serves 4 to 6.