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Kapustnica
Slovak Christmas Cabbage Soup
A hearty and flavorful soup traditionally served on Christmas Eve in Slovakia, made with sauerkraut, smoked meat, mushrooms, and prunes.
🧂 Ingredienser
- 1 kg Sauerkraut(rinsed and drained, reserve some brine)
- 300 g Smoked pork shoulder(cubed)
- 200 g Smoked sausage (klobása)(sliced)
- 30 g Dried mushrooms (porcini or mixed)(soaked in warm water for 30 minutes)
- 100 g Prunes(pitted)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1.5 l Vegetable or chicken broth
- 2 pieces Bay leaves
- 5 pieces Allspice berries
- to taste Salt
- to taste Black pepper
- for serving Sour cream
- for garnish Fresh dill or parsley
👨🍳 Fremgangsmåde
- 1
In a large pot, combine the sauerkraut, smoked pork shoulder, and enough water to cover. Bring to a boil, then simmer for 1 hour until the pork is tender.
⏱️ 1 hour - 2
While the pork simmers, drain the soaked mushrooms, reserving the soaking liquid. Chop the mushrooms.
💡 Professionelle Tips: Strain the mushroom liquid through a fine-mesh sieve or cheesecloth to remove any grit. - 3
In a separate pan, sauté the chopped onion in a little oil or rendered pork fat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 4
Add the sautéed onion and garlic, sliced smoked sausage, chopped mushrooms, prunes, bay leaves, and allspice berries to the pot with the sauerkraut and pork. Pour in the broth and the reserved mushroom liquid.
💡 Professionelle Tips: Adjust liquid amount to desired soup consistency. - 5
Bring the soup back to a simmer and cook for another 1 hour, or until flavors have melded and the soup has thickened slightly.
⏱️ 1 hour - 6
Remove the bay leaves and allspice berries. Season with salt and pepper to taste. If the soup is too sour, add a little of the reserved sauerkraut brine or a pinch of sugar.
💡 Professionelle Tips: Taste and adjust seasoning carefully. - 7
Serve hot, garnished with a dollop of sour cream and fresh dill or parsley.
💡 Professionelle Tips: Traditionally served with fresh bread.
💡 Professionelle Tips
- ✓The longer Kapustnica simmers, the more the flavors develop.
- ✓Using a variety of smoked meats adds depth to the soup.
- ✓Adjust the amount of sauerkraut to your preference for sourness.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a tablespoon of tomato paste for a richer color and flavor.
- Some recipes include a small amount of flour or roux to thicken the soup.