2 pounds left over pork, cut in 1 inch cubes
1 large onion finely chopped, (1 cup)
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

In a Dutch Oven or Slow Cooker, place all but the sour cream. Simmer for
1 1/2 hours in Dutch Oven and 6 or more hours in a Slow Cooker. To
serve, top each serving with several tablespoons of sour cream.
Serve this with a sourdough rye bread.