Cut pork meat into small pieces. Finely slice onion and sauté it on lard until soft. Add paprika and mix. Add meat and tomato sauce and continue to sauté it. After 10 to 15 minutes add sauerkraut (sliced), bay leaf and wine. Add water and brine (if you like it really sour). Cook 30 to 40 minutes on low fire. At the end add flour and mix well. Before serving add sour cream and mix.
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 5|
|Calories from Fat: 398 (65%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 119.8mg||37 %|
|Sodium 1169mg||40 %|
|Potassium 904.1mg||24 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 9.3g|
|Protein 30.3g||43 %|
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Calories per serving: 614
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