Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion
• 75 g lean bacon (raw, smoked, or dry-cured)
• 250 g pork (leg or shoulder) or turkey thigh
• seasoning: 2 teaspoons ground coriander, 2 teaspoons caraway seeds, 2 tablespoons dried marjoram, 1/2 teaspoon hot paprika, freshly ground pepper, 1 bay leaf, 2 allspice berries
• 2 tablespoons brandy (optional)
• 1 glass cider (or beer)
• 1 glass stock
• 1/4 glass dried green lentils
• 500 g sauerkraut (naturally fermented, not vinegar-pickled!), can be with carrot
• 1/3 glass dried porcini mushrooms
• 250 g good quality farmhouse kielbasa (e.g. from Lipsk)
• 300 g peeled pumpkin

Preparation

1. In a wide pot, sauté the diced onion in the olive oil and butter (5 minutes), then add the diced bacon and seasonings, and fry for about 5 minutes, stirring occasionally. Add the diced meat and brown it thoroughly, stirring occasionally, and season with salt.
2. Pour in the brandy and cider and cook for 2 minutes. Pour in the hot stock and bring to a boil. Add the lentils, stir, cover, and cook for about 40 minutes.
3. Add the sauerkraut (check that it isn't too sour; if needed, rinse it in a sieve), the diced pumpkin, and the dried porcini mushrooms. Stir, cover, and cook for 10 minutes. Add the peeled kielbasa cut into cubes and cook for another 10 minutes.