A hearty and flavorful Hungarian-inspired sauerkraut stew, perfect for a comforting meal.
Drain the sauerkraut and rinse it under cold water to reduce its tanginess.
Rinsing the sauerkraut helps balance its flavor, but don't overdo it to retain some tanginess.
In a Dutch oven, cook the bacon over medium heat until crispy.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot for added flavor.
Add the chopped onion to the pot and sauté until softened.
Stir frequently to prevent the onion from burning and ensure even cooking.
Stir in the paprika and caraway seeds, cooking for an additional minute to release their aroma.
Adding the spices at this stage enhances their flavor by toasting them slightly.
Add the sauerkraut and water to the pot, stirring to combine. Simmer covered for 1.5 hours.
Check occasionally and add more water if needed to prevent sticking.
Mix the flour into the sour cream until smooth, then stir into the stew to thicken.
Ensure the sour cream mixture is smooth to avoid lumps in the stew.
Simmer for an additional 10 minutes, then season with salt and pepper to taste.
Taste and adjust the seasoning, adding a pinch of sugar if desired to balance the flavors.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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