soupSlovak

Kapustnica

Name: Kapustnica
Prep time: 20 min
Cook time: 90 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 700 g Sauerkraut (with its brine); 500 g Smoked pork ribs; 300 g Smoked sausage (in rounds); 30 g Dried porcini; 2 pieces Onion; 100 g Prunes; 1 tbsp Sweet paprika; 2 tbsp Flour; 150 ml Soured cream (to serve); 2 pieces Bay leaf; To taste Salt and pepper

Kapustnica is a classic Slovak soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Sauerkraut (with its brine), Smoked pork ribs, Smoked sausage (in rounds), Dried porcini, Onion, Prunes, Sweet paprika, Flour, Soured cream (to serve), Bay leaf and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Slovak cooking, be sure to also explore our recipe for Bryndzové Halušky.

Difficulty: easyPrep: 20 minCook: 90 minServes 6

Rate this recipe

Be the first to rate

0 likes

Ingredients

Sauerkraut (with its brine)700 g
Smoked pork ribs500 g
Smoked sausage (in rounds)300 g
Dried porcini30 g
Onion2 pieces
Prunes100 g
Sweet paprika1 tbsp
Flour2 tbsp
Soured cream (to serve)150 ml
Bay leaf2 pieces
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the mushrooms in a cup of warm water for twenty minutes. Keep the water.

Step 2🍲 Simmer

Simmer the smoked ribs in two litres of water for forty minutes with the bay.

Step 3

Squeeze the kraut and set the brine aside. Add the kraut, the mushrooms with their water and the prunes to the broth and cook thirty minutes.

Step 4🍳 Fry

Fry the onion, take it off the heat, stir in the paprika and flour and let it down with a ladle of broth until smooth.

Step 5

Pour the roux into the pot, add the sausage and cook fifteen minutes more.

Step 6✨ Serve

Strip the meat off the bones, return it to the soup and bring the sourness up with the brine to taste. Serve with soured cream.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Kapustnica carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown sauerkraut (with its brine) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!