2 pounds left over pork, cut in 1 inch cubes
1 large onion finely chopped
1 tablespoon paprika
1 can condensed chicken broth
1 cup water
1 teaspoon caraway seeds
2 pounds sauerkraut, drained and rinsed
1 cup sour cream
Place all but the sour cream in your crockpot. Simmer for 6 hours. To serve, top each serving with several tablespoons of sour cream. Serve this with a sourdough rye bread.
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