Search locations or food
OR
Already have an account? Log in
OR
Authentic Kapustnica Recipe Slovakia, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Kapustnica is a traditional Slovak soup that is rich and hearty, and although it is an everyday meal, it is traditionally associated with Christmas. Sauerkraut, smoked meats, sausages, and mushrooms form the backbone of this dish, while other ingredients vary depending on region and from family to family. The preparation of kapustnica typically starts by sautéing onions, garlic, and spices in fat (often pork lard); sometimes flour is added as well to help thicken the soup. The sauerkraut is then added, along with the smoked meats, sausages, and rehydrated mushrooms. The soup is simmered for an extended period, allowing all the flavors to meld. As said already, the variations abound, and some of the ingredients that are also used in the making of kapustnica include plums, apples, sour cream, and various other spices like cumin, nutmeg, and cloves.
Cooking tips
-
potatoes
Potatoes are often a part of kapustnica but are not a must. If included, they should be partially cooked before they are added to the soup since potatoes will not cook completely if cooked only with sauerkraut. -
sour cream
Often, kapustnica is finished with sour cream. But it should not be added to the soup directly, or it will curdle. To prevent this, the sour cream should first be tempered. Add a bit of the liquid from the soup to a bit of the sour cream (you can also add flour if you want a thicker soup), then once that is in the soup, add the rest of the sour cream, stirring constantly. -
serving
Kapustnica is served with crusty bread, still hot or warm. If sour cream was not previously added to the soup, dollops can be placed atop each serving or served alongside to be added to taste.
Recipe variations
-
Christmas Kapustnica
Ready in 5h 45minThis recipe shows how to prepare a richer version of kapustnica, which is usually served for Christmas. Apart from sauerkraut, sausages, smoked meat, and mushrooms, this variant also includes raw meat, pork shoulder in this case, and, perhaps a bit unorthodox, whole onion and apples. The whole soup is thickened with sour cream, making for a thick and creamy soup.
Classic Kapustnica
PREP 20min
COOK 2h
READY IN 2h 20min
The following is the classic kapustnica recipe that is prepared with sauerkraut, smoked meat, sausages, and dried mushrooms.
Ingredients
1 tbsp lard
1 onion
3 garlic cloves
3 bay leaves
1 tbsp sweet paprika
a handful of dried mushrooms, pre-soaked in white wine
2 spicy sausages
500g (1.1 lbs) smoked meat
1 kg (2.2 lbs) sauerkraut
salt, to taste
black pepper, freshly ground, to taste
Preparation
Step 1/4
Heat the lard in a saucepan, then sauté the finely chopped onion, sliced garlic, and bay leaf until the onion softens.
Step 2/4
Dust with paprika and sauté briefly.
Step 3/4
Then, stir in the soaked mushrooms, sausage, smoked meat, and sauerkraut.
Step 4/4
Pour in 1.5-2 liters of water, season with salt and pepper, and simmer for about 2 hours or until the cabbage is tender.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List