1 lg. onion, peeled, chopped
1/8 lb. lard
1 1/2 lbs. lean pork, diced
1 tbsp. paprika
3 tbsp. tomato puree
2 lbs. sauerkraut
1/2 tsp. caraway seeds
1/2 c. sour cream
Salt

Wilt onion in lard in heavy Dutch oven. Add pork. Mix well. Cook, covered 5 minutes. Add paprika and tomato puree. Mix well. Add water to cover all. Cook over low heat until meat is almost done. Squeeze sauerkraut well. Add to meat with caraway seeds. Cook 10 to 15 minutes. Add salt here to suit taste. Spoon sour cream on top and serve.