Kiseli Kupus sa Svinjskim Mesom (Sauerkraut with Pork)
A hearty and comforting stew made with fermented sauerkraut and tender pieces of pork, slow-cooked to perfection with aromatic spices. This dish is a staple during colder months and a true taste of Serbian home cooking.
🧂 Ingredients
- 1 kg Sauerkraut(rinsed and roughly chopped)
- 700 g Pork shoulder(cut into 2-3 cm cubes)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 2 tsp Smoked paprika
- 1 tsp Sweet paprika
- 2 Bay leaves
- 2 tbsp Vegetable oil
- 500 ml Water or broth
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 3
Stir in minced garlic, smoked paprika, and sweet paprika. Cook for 1 minute until fragrant.
- 4
Return the pork to the pot. Add the rinsed and chopped sauerkraut, bay leaves, water or broth, salt, and pepper.
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the pork is very tender and the sauerkraut has softened. Stir occasionally, adding more liquid if needed.
- 6
Taste and adjust seasoning with salt and pepper before serving.
💡 Pro Tips
- ✓Rinsing the sauerkraut can reduce its acidity if you prefer a milder flavor.
- ✓Using a piece of smoked pork belly or bacon along with the shoulder can add extra depth of flavor.
- ✓This dish benefits from slow cooking, so don't rush the process.
🔄 Variations
- Add a few dried plums or prunes during the last hour of cooking for a touch of sweetness.
- Serve with a dollop of sour cream or kajmak.
- A tablespoon of tomato paste can be added with the spices for a richer color and flavor.