Not sure what I think about this one – was not as impressed as with the porkolt.
1/2 c sour cream
2lb pork shoulder
1 c chopped onion
3 tbsp lard (ok, you can use olive oil, but…it just isn’t quite right – Hungarian cooking is inseparable from lard, like mashed potatos require potato)
1.5 tsp salt
1 tbsp paprika
1/2 tsp caraway seeds
saute onions in oil until translucent, add cubed (1″)pork, brown. remove from heat, add spices, return to heat, add 1/2c water. Add water to cover. Simmer for 30 minutes, Add kraut, simmer another hour or hour and a half. Temper sour cream with the sauce from the pot, add sour cream to the pot, stir, simmer a couple more minutes.
I’ve been advised by my trusted Hungarian source that this needs considerably more paprika and caraway, and should be eaten by itself, with crusty bread to sop up the broth. Also, do not drain or rinse the kraut, as American kraut is far less potent than Hungarian kraut, and if we rinse it as the original recipe called for, it’ll end up (as I discovered to my dismay) rather bland and less than inspiring. Anna – if you see this, and have any other advice, please feel free.