Wayne Boatwright > wrote:

> Do any of you add sour cream?

Russian sauerkraut schi (a kind of soup) can be made of or contain some
pork and is *always* supposed to be served with sour cream. In Hungary,
sauerkraut with pork that contains sour cream is pretty common, the
examples being the famous Székely gulyás and koloszvari rakott kaposzta
(a stew of sauerkraut with sausage and bacon Kolozsvar-style).

Here is George Lang's Székely gulyás recipe. Gundel would add some
garlic (to stew with the pork), green pepper (to cook together with the
pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
He would omit the tomato purée.

Victor

Székely gulyás

1 large onion, peeled and chopped
1/8 pound lard
1 1/2 pounds lean pork, diced
1 tablespoon paprika
2 tablespoons tomato purée
2 pounds sauerkraut
1/2 teaspoon caraway seeds
salt
1/2 cup sour cream

1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
cook covered for 5 minutes.

2. Add paprika, then the tomato puree; mix well. Add just enough water
to cover everything. Cook over very low heat till meat is almost done.

3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
and cook for another 10 to 15 minutes. Salt should be added only at
this point if you think, after tasting it, that it is needed.

4. Spoon sour cream on top, and serve.