Contents
A hearty and traditional Slovak sauerkraut soup (Kapustnica) packed with smoky flavors, tangy sauerkraut, and rich spices. Perfect for Christmas Eve or a comforting winter meal.
Ingredients
Main Ingredients:
- 1 kg (2 lb) sauerkraut, drained 🥬
- 400 g (7 oz) smoked sausage (klobása), sliced 🌭
- 500 g (1 lb) pork shoulder, cubed 🥩
- 100 g (3.5 oz) dried mushrooms 🍄
- 1 large onion, finely chopped 🧅
- 3 garlic cloves, minced 🧄
- 1 tbsp oil or lard 🥄
Seasonings & Spices:
- 1 tsp paprika 🌶️
- ¼ tsp black pepper 🖤
- ½ tsp caraway seeds 🌱
- 2 bay leaves 🍃
- Salt, to taste 🧂
Liquids & Garnish:
- 2 liters (8 cups) beef or vegetable broth 🥣
- 100 ml (½ cup) sour cream (optional) 🥛
Instructions
Prepare the Mushrooms 🍄
- Soak dried mushrooms in warm water for 1 hour, then drain and chop.
Sauté the Aromatics 🧅🧄
- In a large pot, heat oil or lard over medium heat.
- Add chopped onions and sauté until translucent (3 minutes).
- Stir in minced garlic and cook for another minute.
Brown the Meat & Sausage 🥩
- Add sliced smoked sausage and cubed pork shoulder to the pot.
- Brown until the meat gets a rich color.
Add Spices & Sauerkraut 🌿🥬
- Stir in paprika, black pepper, caraway seeds, and bay leaves.
- Add drained sauerkraut and chopped mushrooms.
Simmer the Soup 🥣
- Pour in beef or vegetable broth, bring to a gentle boil.
- Reduce heat and simmer for 30-40 minutes, stirring occasionally.
Final Adjustments & Serving 🍽️
- Taste and adjust salt as needed.
- Optional: Stir in sour cream before serving.
- Serve hot with rustic rye bread 🍞.
Notes
Sauerkraut, the beloved fermented cabbage, is a staple ingredient in many European cuisines. But nowhere does it shine brighter than in Kapustnica – the traditional Slovak sauerkraut soup 🏔️.
This rich, smoky, and slightly tangy soup is a must-have during winter months ❄️, bringing families together around the dining table. Whether you're enjoying it as part of your Christmas Eve feast or on a chilly evening, Kapustnica is pure Slovak comfort food.🎄 Kapustnica – The Heart of Slovak Christmas Eve Traditions
In Slovakia, Kapustnica holds a special place on the Christmas Eve dinner table. Traditionally, the Christmas version is meatless, following Christian fasting customs before the big holiday feast. Instead of meat, it’s enriched with: ✅ Dried mushrooms 🍄 – adding an earthy depth of flavor. ✅ Dried plums 🍑 – for a hint of natural sweetness and complexity. ✅ Caraway seeds & bay leaves 🌿 – elevating the aromatic profile. This vegetarian version isn’t just a nod to tradition, but also a testament to the versatility of this beloved dish.🇸🇰 Kapustnica vs. Polish Kapuśniak – What's the Difference?
Though both Slovak Kapustnica and Polish Kapuśniak celebrate the tangy goodness of sauerkraut, they have key differences: 📌 Occasion:- Kapustnica is a classic dish for Slovak Christmas Eve, especially in its meatless form.
- Kapuśniak is eaten year-round in Poland and isn’t as closely tied to Christmas traditions.
- Kapustnica can include dried mushrooms, dried plums, and even wine 🍷.
- Kapuśniak focuses on meat and sauerkraut, often featuring a tomato base 🍅.
- Kapustnica often contains smoked sausage (klobása) and pork 🐖.
- Kapuśniak typically includes pork ribs or other cuts of pork.
- Kapustnica is thicker, heartier, and deeply layered with flavors.
- Kapuśniak is usually lighter and more straightforward in taste.
❓ FAQ – Everything You Need to Know About Kapustnica
🟢 Can I use fresh cabbage instead of sauerkraut?➡️ You can, but sauerkraut is key to achieving the signature tangy flavor. 🟢 How long can I store Kapustnica?
➡️ It lasts 4-5 days in the fridge. In fact, it tastes even better the next day! 🟢 Can I freeze Kapustnica?
➡️ Yes! Store it in an airtight container and freeze for up to 3 months. 🟢 Is there a vegetarian version?
➡️ Absolutely! The Christmas Eve version is traditionally meat-free, focusing on mushrooms 🍄 and spices. 🟢 How do I balance the sourness of sauerkraut?
➡️ If it’s too sour, add a pinch of sugar or a splash of water. A bit of cream can also mellow out the flavor.
This Kapustnica recipe looks amazing! I’m excited to try it, especially with the smoked sausage. My only question is – how much liquid do I actually add? The recipe mentions 2 liters but cuts off before specifying the type of broth completely. Should I use just water, or is broth essential for the flavour?