Kapustnica
COOK
Barbora Piatkova
Country
Slovakia
YIELDS
4-6 Servings
TOTAL TIME
1 hour
Ingredients
500g (3.5 cups) sauerkraut
500g (2.25 cups) diced pork
Handful of dried mushrooms
1 sausage (Hungarian sausage is a good choice)
2 onions
2 cloves garlic
sour cream - 1 cup
pinch of nutmeg, caraway, black pepper, paprika, salt
2 bay leaves
Directions
Rinse sauerkraut under cold water, drain and put into a large pot with 2.5 litres (11 cups) water.
Turn 2 cloves of garlic into a paste and add to sauerkraut.
Add black pepper, caraway seeds, nutmeg, dried mushrooms (previously soaked in water), bay leaves and sliced onions.
Cut pork into smaller pieces and add them to the pot.
Add paprika and salt, cover the pot and simmer for approximately 60 minutes. Slice sausage and add to the soup 15 minutes before finishing. The longer you cook this soup, the better it tastes. I usually let it cook for 90 minutes to achieve a great taste.
Typically, the soup is served with sour cream, but it is up to you, how you like it. It makes the soup more creamy and thicker.