Kapustnica (Slovak Sauerkraut Soup with Smoked Sausage and Mushrooms)
In short: A Slovak soup of sauerkraut, smoked sausage and ribs, dried mushrooms and prunes, simmered slowly and finished with sour cream. It takes about 2 h 10 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 45 min
- Resting
- 30 min
- Total
- 2 h 10 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 335 kcal
Kapustnica is the soup of Slovak Christmas tables, though many families cook it all winter. Sauerkraut simmers slowly with smoked ribs, sausage, dried forest mushrooms and a handful of prunes, which add a gentle sweetness against the sour cabbage. It tastes even better the next day, so cooks usually make a big pot and serve it with a spoonful of sour cream and plenty of bread.
Instructions
- Soak the dried mushrooms in the hot water for 30 minutes. Lift them out and chop them, and strain the soaking liquid through a fine sieve to remove any grit.
- Heat the oil in a large pot over medium heat and cook the onions for 8 minutes, until golden. Add the garlic and cook for 1 minute.
- Add the ribs and brown them lightly for 5 minutes. Take the pot off the heat and stir in the paprika, then add the sauerkraut, mushrooms and their liquid, the water, bay leaves, allspice and peppercorns.
- Bring to a boil, then lower the heat, partly cover and simmer for 45 minutes.
- Add the potatoes, sausage and prunes and simmer for 30 minutes more, until the ribs are very tender and the potatoes are soft.
- Lift out the ribs, pull the meat from the bones and return it to the pot, discarding the bones and bay leaves. Taste and add salt only if needed. Serve hot, each bowl topped with a spoonful of sour cream.
Tips
- Taste the sauerkraut first. If it is very sharp or salty, rinse it briefly under cold water before adding it to the pot.
- Make the soup a day ahead. The flavors deepen overnight, and it keeps in the fridge for up to 4 days.
Questions and answers
Can I make kapustnica without meat?
Yes. Skip the ribs and sausage, use extra dried mushrooms and a pinch of smoked paprika for depth, and cook the soup for about 1 hour 15 minutes in total.
Why are prunes added to kapustnica?
A few prunes soften the sharpness of the sauerkraut and add a faint sweetness. They are common in some regional versions and left out in others, so use them to your taste.
Can I freeze kapustnica?
Yes. Cool it quickly and freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently. Add the sour cream only when serving.
How long does it take to make Kapustnica (Slovak Sauerkraut Soup with Smoked Sausage and Mushrooms)?
About 2 h 10 min in total: 25 min of preparation and 1 h 45 min of cooking.
How many calories are in Kapustnica (Slovak Sauerkraut Soup with Smoked Sausage and Mushrooms)?
About 335 kcal per serving, with 13 g of protein, 19 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 19 g |
| Fat | 23 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
