Traditional Slovak Sauerkraut Soup

Method

1. In a large pot, add sauerkraut, pork shoulder, onion, carrots, potatoes, garlic, caraway seeds, salt, and pepper.
2. Add enough water or broth to cover the ingredients.
3. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until the pork is tender.
4. Taste and adjust seasoning if needed.
5. Serve hot with a side of sour cream or rye bread.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.