Serbian Sauerkraut Stew

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
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 tablespoon honey 1 tablespoon honey
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 8g
• 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 or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the pork shoulder and beef stew meat to the pot, and cook until browned on all sides.
4. 4.
   Stir in the sweet paprika, caraway seeds, and honey, coating the meat evenly with the spices.
5. 5.
   Add the sauerkraut and bay leaves to the pot, and season with salt and pepper to taste.
6. 6.
   Pour enough water to cover the ingredients, reduce the heat to low, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Serbian Sauerkraut Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut well to remove excess brine and adjust the amount of salt in the recipe accordingly.
• Pork shoulder and beef stew meat — Ensure the meat is cubed into bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• Serve the Serbian Sauerkraut Stew with a dollop of sour cream on top for added creaminess.
• This stew tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 30 minutes of cooking.
• Feel free to customize the meat selection by using only pork or beef, depending on your preference.

Serving advice

Serve the Serbian Sauerkraut Stew as a main course, accompanied by crusty bread or mashed potatoes. It pairs well with a side of pickles or a fresh green salad.

Presentation advice

Present the Serbian Sauerkraut Stew in a deep bowl, allowing the vibrant colors of the sauerkraut and meat to shine through. Garnish with a sprinkle of fresh parsley for a pop of green.