Protein-Packed Dinner

Hungarian Goulash with Sauerkraut

Average: 5 (4 votes)
(4 votes)
Hungarian Goulash with Sauerkraut
share Share
bookmark_border Copy URL
Health Score:
89 / 100
40 min.
ready in 2 h. 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

This goulash boasts a good load of sauerkraut - which is particularly good for the intestines, because the lactic acid bacteria it contains support the health of the intestinal flora. This is good for digestion and strengthens the immune system.

Depending on your preference, less meat and more sauerkraut and paprika can also be processed. This is less of a burden on the wallet and is a bit more climate-friendly.

1 serving contains
(Percentage of daily recommendation)
Calorie576 cal.(27 %)
Protein35 g(36 %)
Fat40 g(34 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E8.4 mg(70 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.1 mg(134 %)
Vitamin B₆1.2 mg(86 %)
Folate96 μg(32 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C147 mg(155 %)
Potassium1,305 mg(33 %)
Calcium108 mg(11 %)
Magnesium90 mg(30 %)
Iron4.8 mg(32 %)
Iodine8 μg(4 %)
Zinc6.8 mg(85 %)
Saturated fatty acids14.1 g
Uric acid299 mg
Cholesterol127 mg
Complete sugar7 g


24 ozs Pork (shoulder)
4 onions
2 garlic cloves
2 Bell pepper (red and green)
3 starchy potatoes
8 ozs fresh Sauerkraut
3 Tbsps vegetable oil
1 Tbsp Tomato paste
1 Tbsp ground paprika
1 bay leaf
1 tsp Caraway
peppers (freshly ground)
20 ozs Beef broth
4 Tbsps Sour cream
fresh Fresh herbs (for garnish, such as basil, thyme)
How healthy are the main ingredients?
PorkSauerkrautSour creamTomato pasteoniongarlic clove

Preparation steps


Rinse the pork, pat dry and cut into bite-size cubes. Peel the onions and garlic and dice. Rinse and cut the peppers in half, remove the seeds and ribs, and dice. Peel the potatoes and dice. Chop the sauerkraut coarsely.


For the goulash, heat the oil in a large Dutch oven and saute the onions and garlic until soft. Add in the pork and sear. Stir in the sauerkraut and bell peppers and saute over high heat. Mix in the tomato paste and spices and season with salt and pepper. Pour in the broth, cover and simmer over low heat for about 1.5 hours, stirring occasionally.


Add in the potatoes 30 minutes before the end of cooking and braise. Season the goulash with salt and pepper and serve in soup plates. Garnish with a dollop of sour cream and fresh herbs..