Sauerkraut Paprikash

I will eat anything that includes sour cream. It is literally my favorite food. Since I’ve come around to sausage and sauerkraut and I have way too much paprika, this looked like the perfect recipe. I’ve made some alterations, so here’s the original and below is what I actually did.

2 T butter
2 medium onions, chopped
2 cloves garlic, minced
1 T hot paprika
1 lb Polish sausage, sliced
3 small potatoes, medium dice
2 T fresh chopped dill
1 tsp caraway seeds
2 c chicken broth
2 16 oz cans sauerkraut, drained and rinsed
3/4 c sour cream

1. Melt the butter in a dutch oven and add the onion, garlic, and paprika. Cook over medium heat until the onion is quite soft, 5 to 7 minutes.

2. Add the sausages and potatoes and cook for a minute to begin rendering their fat. Add the dill, caraway seed, broth, and water. Bring to a boil then simmer for 15 minutes.

3. Add the sauerkraut and stir to combine well. Continue simmering, covered, for an additional 15 minutes. Add a little water (no more than 1/2 c) if it looks like there’s not enough liquid or the sauerkraut begins burning to the bottom of the pot.

4. Add the sour cream and simmer just until hot; avoid letting the liquid boil once it’s added. Serve immediately.

3 thoughts on “Sauerkraut Paprikash”

  1. damon

    Wow, that looks tasty! I’ll try to convince Camilla that we should make it.

    If you like sour cream and you have lots of Paprika, you could also try making paprika chicken (if that’s not too obvious a suggestion). I found a good/easy recipe here:

    I usually use creme fraiche instead of sour cream. and I tend to use more than what the recipe calls for. But, to each their own. I also thicken the sauce a little with Mondamin. It goes great with Spaetzle.

    1. cliff1976

      Thanks for the suggestion, Damon. That looks both easy and yummy. We’ll let you know how it goes.

  2. Sarah

    @damon: I do have love for the crème fraîche, and I think it would be pretty good in this. Even rinsed, the sauerkraut has enough tang that the full flavor of sour cream would get lost. But for more mildly flavored things, I prefer sour cream, as crème fraîche ever delivers the tang I’m usually craving.

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