1. To prepare on stovetop (longer method), heat oil in a large pot. Add onion and sauté until it’s transparent. Add drained sauerkraut and water. Cover and cook on medium for about 40-60 minutes, until sauerkraut is pretty much soft.
2. Stir every 10 minutes and check the water level. You want it to be runny and the water should reduce to 3/4 cup. Add tomato paste and spices. Cook for additional 15 minutes. Done!
3. To prepare in microwave, in a large microwave safe dish with a lid, combine oil and onions. Cook for 2 minutes on 100%. Add sauerkraut and 2 cups water.
4. Cover and cook on 100% for 20 minutes, stirring every 6 minutes and adding more water as it evaporates. The sauerkraut should be cooked by now. Add tomato paste and spices, cover and cook for 5 minutes more on 70%. Done!
This is one of the most popular dishes in Latvia. It’s best served hot over boiled or mashed potatoes. It can be stored for a week in a sealed container and reheated. I enjoy it cold over rye bread.