450-500 grams sauerkraut (canned is fine, I used Polish Krakus brand)
100-200 grams smoked sausage (I used Polish Krakow sausage)
1 tsp of caraway seeds
0.5-1 chopped onion
40 grams of lard (I bet Hungarian chefs would use the special smoked and paprika-cured Hungarian fat, whereas I used plain butter)
3-4 Tbsp plain flour
1-2 tsp Hungarian paprika powder
sugar, if necessary
Sour cream or crème fraiche
Drain the sauerkraut and add enough water to the drained liquid, so you’d end up with 1 litre of liquid. Bring to the boil, add sauerkraut, sliced sausage, and caraway seeds
Simmer on a medium heat, until cabbage is almost tender. Taste – if the cabbage is too sour, add a generous pinch or two of sugar. (Sauerkraut is inevitably sour. But then there is sour sauerkraut and very sour sauerkraut. Too sour sauerkraut is not so good :)
Heat the lard/butter, add chopped onion and sauté until soft. Add flour, paprika powder, mix thoroughly. Then add another cup of water, and heat through. You end up with a reddish-brown roux.
Simmer, until cabbage is soft and tender.
Garnish with a dollop of sour cream, and enjoy with sliced sour rye bread.