Stew with sauerkraut recipe (Székelykáposzta)
Actually, stew with sauerkraut is just a fantastic Hungarian pork stew that has been prepared with delectable, matured sauerkraut. This is one of Hungary’s most popular dishes, and it is eaten all year long.
Székelykáposzta's History
According to folklore, the recipe of the stew with sauerkraut was created by county archivist József Székely (1825-1895), a friend of the great Hungarian poet Sándor Petőfi. They both had lunch in the “Komló-kert” in Budapest in 1846, but by the time they arrived, they were out of food. The bartender served the remaining sauerkraut pottage and pig stew mixed together at the request of József Székely. Petőfi allegedly requested the same meal the next time and referred to it as “Székely cabbage.”
How should we serve this delectable dish?
The ideal complement is a slice of fresh sourdough bread. The stew with sauerkraut traditionally served with sour cream and, to taste, chili. A mild spicy red wine works nicely with this meal as a drink.
Is it true that Stew with sauerkraut tastes better the next day?
It’s worth a shot! The flavors will just blend the next day in the refrigerator, and the meal will be much more delicious. The aroma of the stew with sauerkraut will also be slightly stronger, but don’t be alarmed; just the sauerkraut did its job! In a saucepan on the stove, cook up our sauerkraut stew with a little water. We do not recommend heating it in a microwave oven because it will not provide the same experience.
It is important to cook a tasty pork stew
Let’s pay special attention to the stew’s preparation! Use excellent red pepper and chop the meat into even dices. Allow enough time to roast the onion so that the basis of our meal is correct. Actually, including the sauerkraut into the stew will be an easy step; the major focus will be on.
Sauerkraut is one of the primary components
This fermented vegetable is quite popular in Hungary, and it is manufactured in great amounts both in factories and at home by households. It has been known for generations that it has a good impact on digestion and the entire human body. Even uncooked, a modest bit is beneficial to our health.
Sauerkraut's vitamins and minerals
You can also get vitamin B1 (0.03 mg/100 g), niacin (0.1 mg/100 g), and carotene (0.02 mg/100 g) in addition to vitamin C. It includes phosphorus, calcium, potassium, magnesium, and sodium among other minerals. It also as a high water content (92.5 g/100 g), therefore we may rely on it to calculate our daily fluid needs.
Not only that, but 100 grams of cabbage include just 3.4 grams of carbs, 1.1 grams of protein, 0.2 grams of fat, and 2.47 grams of dietary fiber.
Ingredients:
- 700 g of pork shoulder
- 2 tbsp lard or oil
- 2 cloves of garlic
- 1 onion
- 2 tbsp paprika
- 1 tsp ground caraway
- 1 tsp ground black pepper
- 1 green pepper
- 1 tomato
- 3-4 bay leaves
- 800 g of sauerkraut
- sour cream to serve
Steps:
- Sauté the finely chopped onion in hot lard for 4-5 minutes.
- Add the diced meat and white at medium heat.
- Add paprika and a bit of water, the chopped pepper and tomato, caraway, black pepper, chopped garlic, and bay leaves.
- Cook at low heat until meat is almost tender. Make sure that the water always just covers the meat. Pour in water sometimes if necessary.
- Add the rinsed sauerkraut and a little water. Salt to taste. Cook until the sauerkraut is tender too.
- Serve with sour cream and a pinch of paprika.
Watch our video about this recipe: