Kapustnica (Traditional Slovak Cabbage Soup)

Hearty soup made with sauerkraut, smoked meat, and sausage, traditional in Slovakia.

Ingredients (Serves 4–6)

• 500 g sauerkraut, rinsed and chopped

• 200–250 g smoked sausage, sliced

• 150 g smoked ham or bacon, diced

• 1 onion, chopped

• 2–3 cloves garlic, minced

• 1–2 tbsp vegetable oil or lard

• 1 tsp paprika

• 1 bay leaf

• 5–6 whole black peppercorns

• 1 liter vegetable or chicken broth

• Salt and freshly ground black pepper, to taste

• Optional: dried mushrooms, sour cream, or a pinch of sugar

Preparation

1. Cook the base:

   • Heat oil or lard in a large pot over medium heat.

   • Sauté onion until soft and translucent, then add garlic and paprika for 1–2 minutes.

2. Add meats and sauerkraut:

   • Stir in smoked sausage and ham/bacon.

   • Add chopped sauerkraut, bay leaf, peppercorns, and broth.

3. Simmer:

   • Bring to a boil, then reduce heat and simmer gently for 30–40 minutes.

   • Optional: add dried mushrooms soaked in warm water for extra depth.

   • Adjust seasoning with salt, pepper, and a pinch of sugar if the soup is too sour.

4. Serve:

   • Ladle hot soup into bowls.

   • Garnish with a spoonful of sour cream if desired.

Cooking Tips

• Rinse sauerkraut lightly if you prefer a milder, less sour soup.

• Simmer gently to allow flavors to meld without toughening the meat.

Serving Suggestions

• Serve with rustic rye or sourdough bread for dipping.

• Pair with smoked sausage or extra slices of ham for a heartier meal.