Slovak Sauerkraut Stew

Instructions

1. Prepare the base
   Heat the oil or lard in a large Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the meats
   Add the diced smoked pork shoulder and sliced kielbasa to the pot. Brown the meats for about 5-7 minutes, stirring occasionally to ensure even browning.
3. Incorporate the sauerkraut and spices
   Add the rinsed and drained sauerkraut to the pot along with the bay leaves, caraway seeds, paprika, and marjoram. Stir everything together to combine the flavors.
4. Add liquid and simmer
   Pour in the broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. The sauerkraut should become tender and the flavors should meld together.
5. Cook the potatoes
   Add the diced potatoes to the stew and continue to simmer for an additional 20-25 minutes until the potatoes are tender when pierced with a fork.
6. Prepare the thickening agent
   In a small bowl, whisk together the sour cream and flour until smooth. Gradually add a ladle of hot broth from the stew to the sour cream mixture, whisking continuously to temper it and prevent curdling.
7. Finish the stew
   Slowly pour the tempered sour cream mixture back into the stew, stirring constantly. Simmer for another 5-10 minutes to thicken the stew. Season with salt and black pepper to taste.
8. Serve
   Remove the bay leaves before serving. Ladle the hot stew into bowls and top with an additional dollop of sour cream if desired. Serve with crusty rye bread for a complete traditional meal.