Adapted from: http://www.soupsong.com/rbigos.html
1 pound of chopped bacon
1 pound of boneless pork (or more, to taste), cut into small cubes
2 tbsp butter
3 tbsp mild paprika
3 cloves of garlic, minced
3 onions, sliced
1/2 pound portobello mushrooms, sliced
1/2 pound shiitake mushrooms, stemmed and sliced
2 cups stock
2 tbsp sugar
2 bay leaves
one 800 mL jar of sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned diced tomatoes
1 tsp salt, and pepper to taste
Garnish: sour cream, served on the side
Fry the bacon in a stock pot, to render the fat. Add the butter. Toss in the pork chunks, garlic, paprika, onions, and fresh mushrooms. Saute until the meat is browned, about 5 minutes.
Pour in the stock, tomatoes with their juice, sugar, dried mushrooms, bay leaves, sauerkraut, apples, salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 2+ hours.
When ready to serve, remove bay leaves and taste for seasoning. Serve.
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