Goulash Soup with Sauerkraut
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Best if prepared a day in advance.

1 tablespoon vegetable oil
2 pounds lean pork, cut into 1/2-inch cubes
3 to 4 tablespoons butter or lard
4 large onions, finely chopped
4 carrots, finely chopped
2 celery stalks, finely chopped
1 large garlic clove, minced
2 to 3 tablespoons Hungarian
sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
3 quarts beef stock
2 cups canned tomatoes
1 cup chopped cabbage
1 pound sauerkraut
2 large potatoes, diced
Salt, pepper, sour cream for garnish

Preheat broiler. Lightly coat shallow baking pan with 1 tablespoon oil.
Add pork in single layer. Broil quickly until browned well on both sides.
Drain thoroughly.
Melt butter in 6 to 8 quart saucepan. Add onions, carrots and celery and cook until onion begins to brown. Stir in pork, garlic, paprika and herbs.
Add stock, tomatoes and cabbage. Reduce heat. Cover partially and sim-
mer about 1 1/2 hours. Stir in sauerkraut and simmer 30 minutes. Add
potatoes and simmer another 30 minutes. Season with salt and pepper
to taste. Transfer to tureen or individual bowls. Serve immediately.
Garnish with a dollop of sour cream if desired.

Featured Archive Recipes:
German Goulash Soup (Mimi Sheraton)
Szeged Goulash (Szegediner Gulyas)

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