Entree: Montenegro – Northern Culinary Region – Kiseli Kupus (Slow-simmered sauerkraut with smoked pork and sausages, a hearty Balkan cabbage stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 1 medium onion, chopped (about 5 oz / 140 g)
- 3 cloves garlic, minced (about 0.3 oz / 10 g)
- 1.5 lb (700 g) sauerkraut, drained and lightly rinsed if very salty
- 1.5 lb (700 g) smoked pork ribs, bone-in, cut into serving pieces
- 8 oz (225 g) smoked sausage (kabanos or kielbasa), sliced
- 6 oz (170 g) smoked bacon, diced
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or red pepper flakes (optional)
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) caraway seeds (optional)
- 4 cups (960 ml) water or light meat stock
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 3 medium potatoes)
- Salt to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper to taste

Instructions

1. Pat the smoked pork ribs dry and season lightly with black pepper. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat and brown the ribs on all sides, about 6–8 minutes; transfer ribs to a plate.
2. Add the diced bacon to the pot and cook until it renders fat and begins to crisp, about 4 minutes. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and paprikas, cook 1 minute to bloom the spices. Return the ribs to the pot, add the sliced smoked sausage and the drained sauerkraut. Tuck in the bay leaves and sprinkle caraway seeds if using.
4. Pour in the water or stock to just cover the ingredients. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 45 minutes.
5. After 45 minutes, add the potato cubes, cover, and continue simmering until the meat is tender and potatoes are cooked through, about 25–35 more minutes. Skim fat from the surface if desired.
6. Taste and adjust seasoning with salt and freshly ground black pepper. Remove bay leaves before serving. Serve hot with a crusty bread or polenta if desired.