Kapustnica is a traditional Slovak soup made primarily from sauerkraut (fermented cabbage). It’s especially popular during Christmas and new Year, but it’s enjoyed throughout the year as well. The soup is known for its rich, tangy flavor and hearty ingredients. Kapustnica is served hot, often with a slice of hearty bread.
Tradition: In Slovakia, kapustnica is traditionally served on Christmas Eve or New Year’s Day depending on region. It’s usually a part of a holiday feast, which includes other dishes like fish, potato salad, and various pastries.
Regional Variations: Different regions in Slovakia have their own variations of kapustnica. Some might include dried fruits like prunes or apples, while others might add different types of meat like smoked pork or bacon. Kapustnica is also very popular in parts of Poland with more focus on meat than other ingredients.
Here is the classic recipe as I remember it when I was growing up in Slovakia.
Slovak Sauerkraut Soup – Kapustnica
Ingredients
- 1 lb Sauerkraut
- 1 Large Onion finely chopped
- 2 Garlic Cloves minced
- 2 Medium Potatoes diced
- 1 Smoked Sausage (such as kielbasa) sliced
- 1/2 lb Smoked Pork cubed or sliced
- 2 Bay leaves
- 1 tsp Caraway Seeds
- 1 tsp Paprika
- Salt and Pepper to taste
- 6 cups Broth or Water
- Optional ingredients for different flavor combinations dried mushrooms (soaked and chopped), prunes, apple
Instructions
- Prepare the Ingredients: Optionally rinse the sauerkraut if it’s too sour for your taste and chop it into smaller pieces if needed.
- Sauté the Vegetables: In the large pot, add a bit of oil if needed and sauté the chopped onion until translucent. Add the garlic and cook for another minute.
- Add Sausage and Pork: Add sliced smoked sausage and smoked pork and let it brown.
- Add Potatoes: Stir in the diced potatoes and cook for a few more minutes.
- Combine Ingredients: Add the sauerkraut, bay leaves, caraway seeds, paprika, salt, and pepper. Pour in the water or broth.
- Add Additional Ingredients: (Optional)If you want to experiment with different flavors add 1 Cup (240ml) of dried mushrooms (soaked and chopped) or 6-8 prunes or 1-2 apples.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender.
- Final Touches: Taste and adjust seasonings as needed.
Serving:
- Serve hot with a slice fresh of bread.