Polish Sauerkraut & Pork Soup

Ingredients

• 1.25 lb pork shoulder, cut into 1-inch cubes
• 3 cups sauerkraut, drained
• 1 medium onion, sliced
• 1 can (14.5 oz) canned diced tomatoes
• 4 cups chicken broth
• 1 tsp caraway seeds
• 2 tbsp olive oil

Instructions

1. 1

   Heat oil in a large pot over medium-high heat until shimmering, about 60 seconds.

2. 2

   Add pork cubes and brown on all sides, stirring occasionally, 6–7 minutes. Don't worry if not fully cooked.

3. 3

   Stir in sliced onion and cook until softened, about 3 minutes.

4. 4

   Add sauerkraut, tomatoes with juice, broth, caraway seeds, salt, and pepper. Stir well.

5. 5

   Bring to a simmer, then reduce heat to medium-low. Cover and simmer 25 minutes until pork is very tender.

6. 6

   Taste and adjust salt and pepper. Ladle into bowls and serve hot.

Tools you’ll need

• large pot (5-quart minimum)
• wooden spoon
• ladle
• measuring cups and spoons

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