Recipe by DrGaellon
Blake Royer at Serious Eats adapted this from a recipe at _Simply Recipes_. In this case, "paprikash" refers to a stew with both paprika and sour cream.
Top Review by maureen
I don't know what the previous reviewer was talking about because I see no country of origin for this dish. HOWEVER, this is one of the best comfort foods you'll find on this site! It was simple to make and economical. I followed the recipe as stated...then put it in a casserole dish and baked it at 350 F for 45 min. stirring occasionally. The broth absorbs into the potatoes and sauerkraut. Served with a dollop of sour cream, marble rye bread and butter...mmmm! Thank you for posting this delicious belly warming recipe DrGaellon.
- 1 lb kielbasa, sliced 3/4-inch thick
- 3 tablespoons butter
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons paprika
- 3⁄4 teaspoon dried dill or 3 teaspoons chopped fresh dill
- 3⁄4 teaspoon caraway seed
- 3⁄4 cup beef broth or 3⁄4 cup chicken broth
- 3⁄4 cup water
- 1⁄2 lb baby potatoes, halved
- 1 1⁄2 lbs sauerkraut, drained (if it is very salty or sweet, rinse it well)
- 1 cup sour cream
Directions See How It's Made
- Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
- Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
- Add sauerkraut. Stir well, cover and simmer another 15 minutes.
- Add sour cream and stir until hot; do not let it boil.