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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
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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
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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.
Christmas Kapustnica
PREP 45min
COOK 3h
cooling 2h
READY IN 5h 45min
This 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.
Ingredients
1 kg (2 lbs) sauerkraut
0.5 L (2 cups) sauerkraut juice
500g (1 lb) pork shoulder
700g (1.5 lbs) smoked pork neck
400g (1 lb) smoked spicy sausage
2.5 L (2.5 qt) “broth“ from cooking the pork neck
30g (1 oz) dried mushrooms
2 onions, whole and peeled
2 apples, whole, stems removed
3 garlic cloves, crushed
few pieces of black pepper and Jamaica pepper (allspice)
few pieces of cumin
2 cloves
3 dried juniper berries
grated nutmeg
salt
ground sweet and spicy paprika
500 ml (1.1 lbs) sour cream
1 tsp flour
sugar (if the sauerkraut is too sour)
Preparation
Step 1/6
Rinse the smoked pork neck and simmer it in 2.5 liters of water for about 60 minutes until tender. Remove the pork, setting it aside for later use, and allow the cooking liquid, or "broth," to cool to room temperature; this step can be done a day ahead.
Step 2/6
Once cooled, add the roughly chopped sauerkraut, sauerkraut juice, whole pork shoulder, sausages, spices (excluding paprika), garlic, salt, dried mushrooms, onions, and apples to the broth. Bring to a boil and let it simmer over medium heat for 45 minutes.
Step 3/6
After the meat and sausages are thoroughly cooked, remove them, chopping the meat into cubes and slicing the sausages into rings. Cut the previously cooked pork neck into cubes as well.
Step 4/6
Return all the meat to the pot, stir in the paprika, and continue cooking for another 30 minutes. If the soup is too thick, add a bit of water. According to Slovak tradition, kapustnica should be thick enough to make a spoon stand upright.
Step 5/6
To finish, blend a small amount of sour cream with flour, stir this mixture into the pot, then incorporate the remaining sour cream.
Step 6/6
Bring to a final boil, adjust the seasoning (add sugar if too sour), and serve with crusty bread.
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