Difficulty: Medium - experience needed
1 ½ lbs. onions, peeled and cubed
2 tbsp. oil
2 ½ lb.pork shoulder, cut into cubes
1 tbsp. paprika
1 tsp. salt
4 oz. tomato paste*
1/2 a green pepper**
1 cup water or stock
1 tsp. caraway seeds
1 cup sour cream
1 tsp. dried dill weed
*I've used the whole 6 oz. can and I think it's better, especially if you're using water, not stock
**Or the whole one -- not sure why the original recipe only calls for half
Heat oil in large (at least 4 quarts) pot with heavy bottom.
Brown onions. Add pork, paprika and salt.
Cover and cook over medium heat for 30 minutes, adding a little water or stock as needed to keep it from burning.
Add tomato paste, green pepper remaining water or stock and caraway seeds, and simmer, covered, until meat is tender (at least one hour).
Stir in sour cream and dill and bring to simmer to heat through.