Cut onions into noodles, fry in oil until golden, add peppers and pour water and white wine.
Cut pork shoulder into cubes, add, season with caraway, salt, pepper and garlic and stew until semi-soft.
Stir in the sauerkraut and let it steam for another 20 minutes.
Then stir in the sour cream whisked with flour and bring to the boil.
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