Savory Slovak Sauerkraut Soup

Ingredients

• 2 cups (470ml) sauerkraut, drained 2 cups (470ml) sauerkraut, drained
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 200g smoked sausage, sliced 200g smoked sausage, sliced
• 100g bacon, diced 100g bacon, diced
• 300g pork shoulder, cubed 300g pork shoulder, cubed
• 10 dried mushrooms, soaked in water and chopped 10 dried mushrooms, soaked in water and chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon allspice berries 1 teaspoon allspice berries
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, sauté the onion, carrots, and bacon until the onion is translucent and the bacon is slightly crispy.
2. 2.
   Add the smoked sausage, pork shoulder, and dried mushrooms to the pot. Cook until the meat is browned.
3. 3.
   Stir in the sauerkraut, potatoes, bay leaves, allspice berries, black pepper, brown sugar, beef or vegetable broth, and water. Bring to a boil.
4. 4.
   Reduce the heat to low and simmer for 1 hour, or until the meat is tender and the flavors have melded together.
5. 5.
   Season with salt to taste.
6. 6.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Dried mushrooms — Make sure to soak the mushrooms in water for at least 30 minutes before chopping and adding them to the soup. This will rehydrate them and enhance their flavor.

Tips & Tricks

• For a smokier flavor, use smoked sauerkraut instead of regular sauerkraut.
• If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot before serving.
• Serve the soup with a dollop of sour cream for added creaminess.
• This soup tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it when ready to serve.
• Feel free to experiment with different types of meat, such as beef or chicken, to suit your preferences.

Serving advice

Serve the Kapustnica soup as a main course, accompanied by crusty bread or Slovak dumplings for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color and freshness.