KapustnicaSauerkraut and Smoked Sausage Soup
A Slovak sauerkraut soup prepared in several regional forms; this version includes smoked sausage, pork, mushrooms, and paprika.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 500gSour Cabbage (drained and roughly chopped)
- 250gSmoked Sausage (sliced)
- 350gPork Shoulder (cut into bite-size pieces)
- 25gDried Porcini Mushroom
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 25gPork Lard
- 8gPaprika
- 4gCaraway Seeds
- 2pcsBay Leaf
- 2gBlack Pepper
- 8gSalt
- 1.2lPork Stock
- 400mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the dried porcini mushroom in the water until softened. Lift out the mushrooms, chop them, and keep the soaking liquid.
- 02
Heat the pork lard in a soup pot over medium heat. Add the onion and cook until lightly golden.
- 03
Stir in the garlic, paprika, and caraway seeds and cook briefly, just until fragrant.
- 04
Add the pork shoulder and cook until the surface loses its raw color.
- 05
Add the sour cabbage, chopped dried porcini mushroom, reserved mushroom liquid, pork stock, bay leaves, black pepper, and salt.
- 06
Bring the soup to a gentle boil, then reduce the heat and simmer slowly until the pork is tender and the cabbage has softened well.
- 07
Add the smoked sausage and simmer until the sausage is heated through and has flavored the broth.
- 08
Remove the bay leaves, taste, and serve the soup hot.
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