Pork > Roasts > Pork and Sauerkraut Stew

Pork and Sauerkraut Stew

Cooking method: Stewing
Serves 6 to 8
Total preparation time: 2 hr.


4 large onions, chopped
3 cloves garlic, minced
1 tsp. caraway seeds
1 tsp. celery seeds
Salt, to taste
1 can chicken broth
2 lb. sauerkraut, drained
1 pint sour cream


1. Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections. Place pork and ribs in a very large skillet over low heat. Increase heat and brown on all sides.

2. Meanwhile, combine onions, garlic, caraway seeds, celery seeds, salt, and broth and add to meat. Bring to a boil over high heat and then reduce heat and simmer covered for 1 hour.

3. Now add the sauerkraut and mix well. Continue simmering for 3/4 hour. Remove from heat and allow to cool for a few minutes, then add the sour cream. When well mixed, return to low heat to warm the ingredients. Do not boil.


Serve with boiled potatoes sprinkled with paprika, and beer.

This recipe is from MEAT by The Lobels