Stewed sauerkraut with meat

We cut soft pork into medium sized pieces. We don’t cut fat, we cut it so that in each piece there is a little fat.

Shred with thin strips or cut into small cubes two large onions.

In the pan, dissolve the lard, spread the pieces of pork in hot fat. Quickly fry, "sealing" the meat from all sides. When a slight blush appears, pour half a glass of water, cover and leave to simmer for half an hour.

When extinguishing, the water should be completely absorbed or evaporated, and the meat should be softer. After evaporating the liquid, add the onion to the pan. Fry with meat for two or three minutes.

Sauerkraut squeezed from the juice. Add to the meat, mix. If there is not enough fat, add more. Stirring, fry the cabbage with the meat for about five minutes, until it absorbs fat.

We cover the pan, reduce the fire to a minimum, make it barely noticeable. On high heat, the cabbage will be cooked or burnt. Stew sauerkraut for about half an hour, periodically removing the lid and stirring.

Then add tomato sauce or homemade adjika from tomato, pour a little boiling water (about a third of a glass). Add salt to taste. Cover again and simmer another 15-20 minutes. In the process of stewing, we try, perhaps the cabbage will be acidic, then you can add a couple of pinches of sugar - it will even out the taste. Add spices or not - at your discretion, in this recipe they are not required.

Serve stewed sauerkraut with meat, you can immediately after cooking or let it brew. Bon Appetit!