Kapustnica (Kapustnica)
Overview
Kapustnica is a Slovak sauerkraut soup and the centrepiece of the Christmas Eve dinner. Sauerkraut and its juice are simmered with smoked pork, spicy klobása sausage and dried forest mushrooms, and often with dried prunes, which add sweetness and a smoky depth. It is seasoned with paprika, caraway and bay leaf and sometimes finished with sour cream. The soup is sour, smoky and rich, and every family has its own version. Families often prepare large pots of it to reheat over the holiday days, and many say it tastes even better the next day.
History
Sauerkraut was a winter staple in Slovak villages, and soups made from it were filling and cheap. Kapustnica became the traditional Christmas Eve soup in most of Slovakia, although some regions serve a mushroom or lentil soup instead. It is also eaten at New Year and on cold winter days and is sold at Christmas markets.
Main ingredients
Sauerkraut, smoked pork, klobása sausage, dried mushrooms, prunes, sour cream. The soup is built on sauerkraut and pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Cabbage soups
Recipe outline serves 4 · ~110 min
Ingredients
- 800 g sauerkraut with juice
- 300 g smoked pork
- 1 klobása or smoked sausage
- 20 g dried mushrooms, soaked
- 6 prunes
- 1 tsp paprika, caraway, bay leaf
- sour cream
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the sauerkraut and smoked pork in 2 l water for 45 minutes.
- Add the mushrooms, prunes and spices and cook for 20 minutes.
- Add the sliced sausage and cook for 15 minutes.
- Season and serve with sour cream.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
