Hungarian Sauerkraut.

Ingredients for 4 people:

  • 500 grams pork loin roast
  • 1 kg sliced ​​sauerkraut, rinsed and squeezed dry
  • 2 medium onions
  • 4 tbsp sunflower oil
  • 1 heaping tablespoon chili powder
  • 2 bouillon cubes
  • 1 Spanish pepper
  • 1 teaspoon freshly ground black pepper
  • 2 @ 3 bay leaves
  • 1 tablespoon tomato paste
  • 1 small container sour creme
  • salt
  • cornstarch


Cut meat into cubes.Heat oil in a large pan and cook the chopped onions fry golden. Then the pan from the heat and sprinkle paprika in the pan and stir well.

The pan back on the fire and put the meat to the onions do and sprinkle with salt and pepper.

The chili (whole show) and bay leaves were included.

Then add water until the gunk just under water and let simmer.

If the meat is half cooked (after about 45 minutes) rinsed and squeezed sauerkraut to the meat mixture and put them back some water to give exactly under water.

The 2 bouilllonblokjes dissolve in a little water, and also in solving the tablespoon tomato paste and pour pan this classification.

If you like rice you can hold a cup of rice straw over it and cook it, but that is not necessary.

If the meat is cooked, after approximately 1 ½ hours simmering, the sauerkraut with the cornstarch mixture to bind and careful stirring a few minutes to simmer.

To serve: boiled potatoes on a plate and then create a scoop of zuurkioolmengsel and on top of a scoop creme fraiche.

Bon appetit (jo etvagyat)