Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork shoulder roast, 1 Cube beef boullion
-boneless 1/2 c Boiling water
2 c Onion, chopped 1 tb Paprika
1 Garlic clove, minced 1 cn Sauerkraut,(27 oz.),rinsed
1 ts Dried dill weed -and drained
1 ts Caraway seed 2 c Sour cream

Cut pork into 2" cubes. Combine the pork, onion, garlic, dill seed,
caraway seed, boullion cube, and boiling water in a large dutch oven
or heavy kettle.

Bring to a boil. Reduce heat. Cover. Simmer for one hour.

Add the paprika and stir dill dissolved. Add the sauerkraut and mix
well. Cover. Simmer till the meat is tender (about 1 hour).

Stir in the sour cream. Heat thoroughly-do not let boil. Serve.

From Joel Ehrlic typed into MM format by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-30-95

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