Directions:
- Cut pork into 2-inch cubes.
- In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
- Bring to boil; reduce heat and simmer, covered, 1 hour.
- Add paprika; stir to dissolve.
- Add sauerkraut; mix well.
- Simmer, covered, until meat is tender, 1 hour or longer.
- Stir in sour cream; heat thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.54 Kcal (1706 kJ) | ||
| Calories from fat | 200.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.25g | 34% | |
|---|---|---|---|
| Cholesterol | 82.77mg | 28% | |
| Sodium | 3526.68mg | 147% | |
| Potassium | 848.61mg | 18% | |
| Total Carbs | 21.61g | 7% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 30.11g | 60% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 221.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 99.65 Kcal (417 kJ) | ||
| Calories from fat | 48.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 34% | |
|---|---|---|---|
| Cholesterol | 20.24mg | 28% | |
| Sodium | 862.36mg | 147% | |
| Potassium | 207.51mg | 18% | |
| Total Carbs | 5.28g | 7% | |
| Sugars | 0.58g | 9% | |
| Dietary Fiber | 0.44g | 7% | |
| Protein | 7.36g | 60% | |
| Vitamin C | 1.4mg | 9% | |
| Iron | 0.5mg | 11% | |
| Calcium | 54.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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