Hungarian Sauerkraut
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1360.77 g sauerkraut or 1892.0 ml sauerkraut
- 14.79 ml sweet paprika
- 59.16 ml finely minced bacon
- 1 large onion, minced
- 709.77-946.36 ml stock or 709.77-946.36 ml water, as needed
- caraway seed
- 236.59 ml sour cream
- 29.58-44.37 ml flour
directions
- Drain sauerkraut pressing excess liquid out.
- Rinse sauerkraut once or twice until the flavor is mild.
- Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
- Saute for about 8 minutes or until onions are soft.
- Add sauerkraut,stock and caraway seeds.
- Cover and simmer slowly for 1 1/2 to 2 hours.
- To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
- Simmer for 10 more minutes.
- Season with salt and pepper and a pinch of sugar if necessary.
- If you like to add some sausages or some other"wurst" that would be fine too.
- Add it during the last 1/2 hour of cookin.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
No rinse on the kraut, I par boiled the kielbasa reserving the broth, added a touch of marjoram, onions saute' till clear, added 3 garlic cloves to this, then I added 1/4 cup of flour to this added heavy cream to the skillet, then thinned it with 1/2 cup of sour cream, added the stock from kielbasa to dutch oven, added the kraut brouth it to just a boil then simmered it for 1 1/2, added my kielbasa last 15 minutes, sprinkled it with a touch of dillweed and served with mashed potatoe. Mmm good. Thank You !
see 2 more reviews
RECIPE SUBMITTED BY
I'm a 42 year old mom of 2 wonderful children and a SUPER husband.
I like to cook and LOVE to bake :)
We are a NAVY family and as of right now we are stationed in Virginia.
I'm a German/American girl and proud of both.