Pork Roast with Potato and Sauerkraut – „Vepřo knedlo zelo“

Everyone living in Czech Republic should know how to make good Goulash. You can cook it with beef or pork meat, or even try recipe with sauerkraut called „Segedin goulash“. The best time to eat goulash is following day after cooking. You can serve it with bread dumplings, pasta, rice or bread.

Vepřo knedlo zelo



Pork roast

  • 1 kg of pork shoulder
  • salt, pepper, caraway
  • 3-4 cloves of garlic
  • 2 onions
  • 2 spoons of lard

Potato dumplings

  • 1 kg of potatoes
  • Salt
  • 2 eggs
  • 1 spoon of milk
  • Circa 400 g of all-purpose flour
  • 3 spoons of farina


  • 500 g of sauerkraut
  • 1-2 onions
  • 100 g of bacon
  • Salt, caraway
  • 1 teaspoon of sugar
  • 1 raw potato

Place chopped onion in a baking pan. Clean pork shoulder and place it on the chopped onion. Season meat with salt and pepper. Spread minced garlic all over pork shoulder and add caraway. Add lard and baste with a glass of water. Preheat the oven to 190°C (375°F), place the pork shoulder in the oven and roast for about 2 hours. Baste if necessary. Boil unpeeled potatoes and then let them cool down. Peel and grate potatoes, place them in a bowl and season with salt. Whisk an egg with a spoon of milk and mix with potatoes. Place on a rolling board and gradually thicken with flour and farina until the dough is not sticky anymore. Divide dough into several parts and knead cylinder loaves. Boil in salted water for 20 minutes. Take sauerkraut in brine, let it drain and chop it. Chop onion and stir-fry in oil or lard. Cut bacon into pieces and add to the skillet. Add sauerkraut and season with salt, sugar and caraway after 10 minutes. Thicken with grated potato.