Kapustnica

Dish

Kapustnica

Sauerkraut soup

Kapustnica is made with sauerkraut, which is fermented cabbage. The sauerkraut is cooked in a broth made with smoked meat, onions, and garlic. Potatoes are added to the soup for extra texture and nutrition. The soup is typically served with a dollop of sour cream on top. It is a popular dish in Slovakia and is often served during the Christmas season.

Jan Dec

Origins and history

Kapustnica has been a staple in Slovak cuisine for centuries. It is believed to have originated in the northern regions of Slovakia and has since become a popular dish throughout the country. It is often served during the Christmas season as part of the traditional Christmas Eve dinner.

Dietary considerations

This dish contains meat and dairy, so it may not be suitable for vegetarians or those with lactose intolerance. It can be made with different types of smoked meat depending on personal preference.

Variations

There are many variations of kapustnica, some of which include different types of meat or vegetables. Some recipes call for the addition of mushrooms or beans for extra protein. Others may use different types of sausages or bacon.

Presentation and garnishing

Kapustnica is typically served in a bowl with a dollop of sour cream on top. It can be garnished with fresh herbs such as parsley or chives for extra flavor and color.

Tips & Tricks

To make the soup even heartier, try adding some cooked beans or mushrooms. You can also use different types of smoked meat depending on what you have on hand. Don't be afraid to experiment with different spices to make the soup your own.

Side-dishes

Kapustnica can be served with a side of crusty bread or a salad for a complete meal. It is also delicious with a side of pickled vegetables or boiled potatoes.

Drink pairings

Kapustnica pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Riesling. It is also delicious with a cold glass of beer, which is a popular drink in Slovakia.