120 min. total time
Ingredients for 4 portions
| 200 | g | Onion |
| 400 | g | Pork shoulder |
| 4 | tbsp | Oil |
| 1 | tbsp | Tomato paste |
| 1 | tbsp | Sweet paprika |
| 1 | tbsp | Hot paprika |
| 750 | ml | Clear soup |
| 500 | g | Sauerkraut |
| 2 | pcs | Garlic cloves |
| 2 | tsp | Chopped caraway |
| 1 | pc | Floury potato |
| 1 | pc | Red bell pepper |
| 1 | pc | Bay leaf |
| 0.125 | l | Sour cream |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- Cut pork shoulder into 3-4 cm cubes. Peel onions, slice thinly, and roast in fat over low heat for about 10 minutes until lightly browned.
- Briefly roast tomato paste, stir in paprika powder, and immediately deglaze with a little water. Add meat, pour in broth, season with caraway, pepper, garlic, and bay leaf, and simmer half-covered over medium heat for about 40 minutes.
- Meanwhile, roughly chop sauerkraut. Wash and clean bell peppers, cut into large pieces, puree finely in a blender, and add to the goulash with sauerkraut. Simmer goulash over low heat for another 40 minutes, then season with salt.
- Wash, peel, and finely grate raw potatoes, add to the sauerkraut mixture, and simmer for about 10 more minutes over low heat. Remove the bay leaf. Season with salt. Serve on plates with a tablespoon of sour cream on each.
Nutrition score
323
15,04 g
29,80 g
19,19 g
120 min. total time | 20 min. preparation time | 100 min. cook & rest time
