Szeged Cabbage Meat

800 g pork shoulder
2 tbsp. lard
300 g onions
1 tbsp. tomato paste
2 tbsp. paprika powder
60 ml of vinegar
300 g sauerkraut
900 ml vegetable soup
1 bay leaf
1 tsp.caraway seeds
salt pepper



Cut the meat into 4cm cubes and fry in the lard. Cut the onion into strips, add and fry for 3 minutes. Sweat the tomato paste and paprika powder briefly. Deglaze with vinegar. Add sauerkraut and soup. Add bay leaves and caraway seeds, season with salt and pepper. Cover and simmer for about 50 minutes.


       Side Dish:  potatoes