Ingredients800 g pork shoulder, cut into bite-sized cubes700 g sauerkraut, drained slightly2 large onions, finely chopped3 tablespoons vegetable oil or lard2 teaspoons sweet Hungarian paprika2 cloves garlic, minced2 bay leaves1 teaspoon caraway seeds1 small red chili pepper (optional)300–400 ml water or pork stockSalt and black pepper to taste150 g sour cream (optional, for serving)👩‍🍳 Instructions1. Prepare the onionsHeat the oil or lard in a large pot over medium heat. Add the chopped onions and cook until soft and golden.2. Add the porkAdd the pork cubes and brown them on all sides. Stir in the minced garlic, caraway seeds, salt, and black pepper.3. Add the paprikaRemove the pot from the heat briefly and stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.4. Add the sauerkrautAdd the sauerkraut, bay leaves, and chili pepper if desired. Mix everything well.5. Simmer slowlyPour in the water or pork stock. Cover the pot and simmer over low heat for 1½–2 hours, stirring occasionally, until the pork is tender and the flavors are well combined. Add a little more water if necessary.6. Serve and enjoyTaste and adjust the seasoning. Serve hot with a spoonful of sour cream and fresh crusty bread.🍽️ Serving SuggestionsServe with fresh Hungarian bread.Add sour cream for a creamy, traditional touch.Pair with boiled potatoes for a more filling meal.