A stew of pork and sauerkraut is a very common dish in Latvia. It contains great-tasting products that are suitable for both breakfast and dinner. Pork, one of the main ingredients in the stew, provides a high intake of vitamin C and various minerals. The combination with sauerkraut, on the other hand, alleviates hunger and gives an urgent energy boost.
1.5 kg sauerkraut
1 tablespoon of tomato puree
1 slice of celery root
100 g of fat
salt, sugar, pepper to taste water
- Chop the cabbage finely, fry in fat with the chopped onion, carrot and celery, add water and sauté until almost soft.
- Cut the meat into pieces, sprinkle with salt and pepper, brown in a frying pan, place in a saucepan, add the tomato puree, cabbage, sugar, stir (add hot water if liquid is needed), put the lid on the saucepan and braise in the oven until ready.
- Serve with potatoes boiled or baked in foil with all the skin on.