A comforting and flavorful stew combining the tang of sauerkraut with the richness of sausage and spices.
Heat the butter in a large pot over medium heat until melted.
Ensure the butter doesn't brown; this keeps the flavor mild.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the paprika, dill, and caraway seeds, cooking for an additional minute to release their aroma.
Toasting the spices enhances their flavor.
Add the sliced sausage to the pot and cook until slightly browned.
Browning the sausage adds depth to the dish.
Pour in 2 cups of water and bring to a boil. Add the rice and reduce to a simmer.
Stir occasionally to prevent the rice from sticking.
Stir in the sauerkraut and cook for another 10 minutes.
Taste and adjust seasoning if needed.
Remove from heat and stir in the sour cream until well combined.
Avoid boiling after adding sour cream to prevent curdling.
Serve the stew hot, garnished with fresh dill if desired.
Pair with crusty bread for a complete meal.
