Kapustnica (Slovakian Sauerkraut & Sausage Soup)
Kapustnica (Slovakian Sauerkraut & Sausage Soup)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kapustnica (slovakian sauerkraut & sausage soup). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can cook kapustnica (slovakian sauerkraut & sausage soup) using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):
  1. Make ready 150 g smoked pork or ham, or ham hocks
  2. Prepare 1/4 tsp allspice or nutmeg
  3. Get 1 bay leaf
  4. Take 1/2 tsp caraway seeds
  5. Take 1 cup sauerkraut (about 400 g)
  6. Prepare 1 small onions, sliced thinly
  7. Take 2 tsp paprika powder
  8. Make ready 1 clove garlic, minced
  9. Prepare 50 g dried mushrooms
  10. Prepare 1 Hungarian or Polish-style smoked sausage (1 small or 1/2 large)
  11. Get 1/2 tsp sugar
  12. Prepare 1/2 Tbsp vinegar
  13. Get 1/2 tsp dried marjoram
  14. Get to taste Plain yogurt, sour cream or cream (for garnish)
Instructions to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):
  1. This is what the smoked ham hock and sausage in Slovakia looks like. You can probably use any kind of smoked ham or non-sweetened smoked pork (maybe even smoked bacon?) as a substitute.
  2. Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper, allspice, and 1/2 tsp salt to a pot. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.
  3. Meanwhile, slice onions thinly. In a separate frying pan, heat 1-2 Tablespoons oil and sauté onions until translucent, but not brown (about 5 minutes).
  4. When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.
  5. Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.
  6. Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes.
  7. Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces.
  8. Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!
  9. Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de Provence, thyme, etc.).
  10. Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream, plain yogurt, etc. over top.

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