Kwaśnica with a Twist

Ingredients

• 500g (1.1 lb) sauerkraut 500g (1.1 lb) sauerkraut
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 1 large onion, chopped 1 large onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 bay leaves 2 bay leaves
• 1 tablespoon honey 1 tablespoon honey
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Rinse the sauerkraut under cold water to remove excess brine. Squeeze out any excess liquid and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, add the pork shoulder and brown it on all sides. Remove the pork from the pot and set aside.
4. 4.
   Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
5. 5.
   Return the bacon and pork to the pot. Add the sauerkraut, caraway seeds, bay leaves, honey, and broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut to remove excess brine and squeeze out any excess liquid. This will help balance the flavors and prevent the stew from becoming too salty.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the stew. This will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, use homemade chicken or vegetable broth instead of store-bought.
• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 15 minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to customize the recipe by adding other vegetables such as carrots or potatoes.
• If you're short on time, you can use a pressure cooker to reduce the cooking time.

Serving advice

Serve the Kwaśnica hot in bowls, garnished with fresh parsley. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, place a small dollop of sour cream on top of each serving and sprinkle with additional caraway seeds and fresh parsley.