Here is a recipe for another of our family’s favourite dishes. I’ve adapted this slightly from the recipe included in my grandmother’s handwritten cook book.
1.5 kg sauerkraut
1 kg pork, cubed
3 tablespoons sunflower oil
2 tablespoons paprika
2 teaspoons caraway seeds, crushed
350 ml sour cream
Heat oil in a large saucepan and fry meat. Add onions and cook until soft. Add paprika and caraway seeds. Rinse sauerkraut thoroughly, drain, and add to pot. Top up pot with water and simmer until meat is tender. This will take at least one hour. Remove from heat and mix in sour cream. Serve with rice or buckwheat groats.
Related content: our recipe for traditional Polish Goulash.