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Transylvanian Lucicoș Sauerkraut Stew with Smoked Ribs, Caraway and Sour Cream
Quintessential winter Transylvanian countryside specialty: finely shredded sauerkraut braised with tender smoked pork ribs, aromatic caraway seeds, sweet paprika, and rich sour cream liaison.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
5
- Sauerkraut or fermented cabbage thinly shredded800 g
- Smoked pork ribs or smoked ham hock pieces600 g
- Large yellow onions diced250 g
- Caraway seeds1 tbsp
- Sweet Hungarian paprika1 ½ tbsp
- Heavy sour cream200 g
- Flour for liaison25 g
- Sunflower oil35 ml
- Warm water1200 ml
- Black pepper1 tsp
Preparation Steps
1
If sauerkraut is excessively salty, rinse briefly in cold water and drain. Simmer smoked ribs in water for 25 minutes.
2
Heat oil in a skillet and sauté chopped onion with caraway seeds and sweet paprika for 3-4 minutes. Add to the pot with the shredded sauerkraut. Simmer gently for 30 minutes until cabbage is meltingly tender.
3
Whisk sour cream with flour and a ladle of warm broth until smooth. Stir liaison into the pot and simmer for 3-4 minutes until rich and velvety. Serve steaming hot with chili peppers and polenta.
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Nutrition Facts
per servingCalories
460
Protein
32g
Carbohydrates
18g
Fat
29g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
