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1
Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
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2
Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
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3
Add the garlic, season with salt and cook a minute or two longer.
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4
Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
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5
Add the pork cubes.
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6
Spread the sauerkraut over the pork and sprinkle with carraway seeds.
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7
In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
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8
Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
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9
Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
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10
When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
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11
Serve in large wide bowls accompanied by a side of sour cream.
