June Meyer’s Authentic Hungarian Sauerkraut And Po Recipe

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June Meyer’s Authentic Hungarian Sauerkraut and Po

Lynnda Cloutier


Notes from the cookbook: Long ago, people had to lay away food to see them through the winter. Every house in the “old country” had a root celery in which people stored their winter supply of onions, apples, squash, potato, carrots, parsley roots and cabbage heads. After the cabbage was shredded, it was packed in layers with salt and store in large stoneware containers. This dish is an unusual blend of sauerkraut, tomato, pork, onion and sour cream, along with that ever present Hungarian sweet paprika.Unknown Source

★★★★★ 1 vote


2 tbsp. oil or lard (if meat is very lean)
2 lbs. pork, cubed
2 white onions, chopped
2 tbsp. hungarian sweet paprika (no generic, please)
1 1/2 lbs. sauerkraut, rinsed and drained
1 large can crushed tomatoes or fresh tomatoes, peeled and crushed
1 tbsp. sugar
2 bay leaves
1 cup water
salt and pepper to taste
1/2 pint sour cream


1In large pan with al id, brown meat and onions in oil. Add paprika to meat and onion mixture; stir to mix, being careful not to burn.
2Stir in drained sauerkraut, crushed tomatoes, sugar, bay leaves, water and salt and pepper; mix. Cover pot and cook slowly for about 1 hour or til meat is tender. Add sour cream and stir. Makes 4 servings.

About this Recipe

Course/Dish: Pork