Ahh, now you’ve touched on a true Hungarian treasure — Székelykáposzta 🇭🇺, also known as Hungarian Pork and Sauerkraut Goulash.
It’s hearty, slightly tangy from the sauerkraut, rich with paprika and pork, and often finished with sour cream. Traditionally, it’s served with rustic bread or sometimes with nokedli (Hungarian dumplings).
🍲 Hungarian Goulash with Pork and Sauerkraut (Székelykáposzta)
🧾 Ingredients:
- 800 g (1 ¾ lbs) pork shoulder or pork butt, cut into cubes
- 500 g (1 lb) sauerkraut, rinsed and drained (keep some juice for tang)
- 2 medium onions, finely chopped
- 2 tbsp lard or sunflower oil
- 2 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds, lightly crushed
- 2 medium tomatoes, chopped (or 1 cup canned)
- 1 bell pepper, chopped (optional, but traditional in some regions)
- 1–2 bay leaves
- 200 ml (¾ cup) sour cream
- Salt & black pepper, to taste