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1
Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness.
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2
Strain well, pressing out all the water.
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3
Melt the butter in a 5-quart casserole and add the onion.
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4
Cook over medium heat, stirring occasionally, until lightly colored, 6 to 8 minutes.
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5
Add the garlic, season with salt and cook a minute or two longer.
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6
Stir in the paprika, pour in 1/2 cup of the broth and bring to a boil.
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7
Add the pork cubes.
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8
Spread the sauerkraut over the pork and sprinkle it with the caraway seeds.
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9
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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10
Bring the liquid to a boil once more, then reduce the heat to its lowest point.
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11
Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour.
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12
Check occasionally to make sure the liquid has not cooked away.
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13
Add a little stock or water if needed; the sauerkraut should be moist.
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14
When the pork is tender, combine the creams in a mixing bowl.
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15
Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole.
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16
Simmer for 10 minutes longer.
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17
Season with salt to taste.
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18
Serve in large, wide bowls, accompanied by a side of sour cream.
