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Kapustnica: Slovak sauerkraut soup with smoked sausage

Kapustnica made with sauerkraut, smoked sausage, mushrooms, potatoes and caraway, simmered for about an hour and a half. A traditional Slovak soup for 8.

Slovak cuisine · Translated from Slovak ·

Kapustnica: Slovak sauerkraut soup with smoked sausageSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
2 hr 5 min
Total time
2 hr 20 min
Servings
8 servings
Difficulty
Medium
Cuisine
Slovak
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Kapustnica with sausage, mushrooms and potatoes is a simple version of the traditional Slovak sauerkraut soup, which varies from region to region. Onion is browned in lard, sweet paprika is heated with it only briefly so that it does not turn bitter, and the sauerkraut is added right away and covered with water. The soup simmers with caraway seeds and the sausage for about an hour and a half and is then finished with mushrooms and potatoes. The caraway is not needed if the sauerkraut is already seasoned. The recipe makes eight servings, so it also suits holidays or a larger family.

Ingredients

8 servings

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Instructions

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  1. Finely chop the onion and fry it in oil or lard until it takes on a nice color. Then add the sweet ground red paprika.

    Kapustnica: Slovak sauerkraut soup with smoked sausage

  2. Fry the paprika only briefly, ideally for 1 minute, or it will turn bitter. Then add the sauerkraut, pour in water and bring to a boil.

  3. Add the caraway seeds to the sauerkraut – if the sauerkraut is already seasoned with caraway, bay leaf or other spices, leave the caraway out. Add the sausages and simmer for about an hour and a half.

  4. Remove the sausages and add the potatoes, cut into small cubes or grated, to the pot together with the mushrooms. Cook until the potatoes are tender.

  5. Return the sausages to the pot, whole or cut into cubes, and season the soup with crushed garlic. Add seasoning according to how salty the sausages are and how sour the sauerkraut is. Do not thicken the kapustnica with flour.

Tip: Set the sauerkraut juice aside at first and add it only at the end, to taste, so it is easier to keep the sourness under control. Cut the long strands of sauerkraut with a knife so the soup is easier to ladle.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
221 kcal
Protein
7.6 g
Carbohydrates
22 g
of which sugars
4.0 g
Fat
12 g
of which saturates
4.2 g
Fiber
6.1 g
Salt
3.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kapustnica s klobásou, hubami a zemiakmi

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