500 kg pork scapula
1 sauerkraut
Salt
Pepper
1 onion
Paprika
How to make it:
Fry the finely chopped onion glassy.
Add the meat, add some salt but be careful since the sauerkraut is also salty, add black pepper and paprika.
Add the sauerkraut and fill it up with water until all is submerged.
Boil it until it is done. Make sure the cooking pot is covered.
After the meat is done let it boil until the water evaporates(without the cover).
Serve it with sour cream on top.
!Tip : Traditionally it is served with home made bread and sour cream.
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