Kyslá Kapustnica s Údeným Kolienkom
A rich and flavorful sauerkraut soup, a staple in Slovak cuisine, made with smoked pork knuckle (kolienko) for a deep, smoky taste. This version emphasizes the hearty broth and tender meat.
🧂 Ingredients
- 1 kg Sauerkraut(rinsed and chopped, reserve some brine)
- 1 kg Smoked pork knuckle (údené kolienko)
- 2 liters Water or broth
- 200 g Smoked sausage (klobása)(sliced)
- 30 g Dried mushrooms(rehydrated and chopped)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 2 Bay leaves
- 4 Allspice berries
- 1 tsp Black pepper
- to taste Salt
- 2 tbsp Flour(for thickening (optional))
- for serving Sour cream
- for garnish Fresh dill or parsley
👨🍳 Instructions
- 1
Place the smoked pork knuckle in a large pot and cover with water or broth. Add bay leaves and allspice berries. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the meat is tender.
💡 Tip: Skim off any foam that rises to the surface during the first 30 minutes of simmering. - 2
Remove the pork knuckle from the pot. Strain the broth and set aside. Once the knuckle is cool enough to handle, remove the meat from the bone, dice it, and set aside. Discard the skin and bones.
💡 Tip: You can also use the reserved brine from the sauerkraut for extra flavor. - 3
In the same pot (or a clean one), sauté the chopped onions in a little oil or rendered fat from the pork until softened. Add minced garlic and cook for another minute until fragrant.
- 4
Add the rinsed and chopped sauerkraut, rehydrated and chopped mushrooms, and the strained broth back into the pot. Bring to a simmer.
💡 Tip: If the sauerkraut is very sour, you can add a pinch of sugar to balance the flavor. - 5
Add the sliced smoked sausage and the diced pork knuckle to the soup. Continue to simmer for at least 1 hour, allowing the flavors to meld.
💡 Tip: The longer it simmers, the deeper the flavor. - 6
Season the soup with salt, black pepper, and a bit of reserved sauerkraut brine to taste. If a thicker soup is desired, mix the flour with a little cold water to form a slurry, then whisk it into the simmering soup until thickened.
💡 Tip: Taste and adjust seasoning carefully, as the sauerkraut and sausage are already salty. - 7
Serve hot, garnished with fresh dill or parsley, and a dollop of sour cream.
💡 Pro Tips
- ✓The quality of the smoked pork knuckle significantly impacts the soup's flavor.
- ✓Don't skip rinsing the sauerkraut if you prefer a less intensely sour soup.
- ✓Kapustnica is often considered better the next day, as the flavors continue to develop.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add dried plums for a touch of sweetness and depth.
- Include other smoked meats like bacon or ribs.
- For a vegetarian version, omit the meat and use vegetable broth, adding more mushrooms and perhaps some smoked paprika for depth.