Kapustnica, Slovak Christmas Sauerkraut Mushroom soup, traditional
Recipe Information
Kapustnica
Cultural Context
Kapustnica, a traditional Slovak sauerkraut soup, has roots in Central Europe and is often enjoyed during Christmas festivities. This hearty dish symbolizes warmth and togetherness, typically made with smoked meats and spices. Today, variations exist across Slovakia, with families adding their unique twists, making it a beloved comfort food.
Introduce the recipe as a family traditional Christmas soup called Kapustnica.
Mention using 1 pound of sauerkraut from the refrigerator section, specifically the Frank Sarot brand.
Bring 3 quarts of cold water to a boil in a large pot.
Add the sauerkraut to the boiling water and adjust the amount based on desired sourness.
Soak about 1 ounce of dried porini mushrooms in cold water for 10-15 minutes, then drain.
Poke holes in the smoked sausages with a fork to allow juices to leak into the soup.
Add the soaked mushrooms to the boiling soup along with the sausages.
Let the soup simmer for 1-2 hours, depending on available time.
After simmering, prepare a roux by heating 3 tablespoons of oil in a skillet and adding 1 chopped small onion.
Sauté the onion for 4-5 minutes until translucent and lightly browned, stirring constantly to avoid burning.
Add 3 tablespoons of flour to the sautéed onion and mix well, cooking for an additional 2-3 minutes until slightly browned.
Season the roux with salt, 1/2 teaspoon of vegetta, 1/4 teaspoon of black pepper, and red paprika to taste.
Pour in about 1 cup of water to break up lumps and bring the mixture to a boil.
Once the roux is thickened, add it to the soup and mix well.
Cook some pasta separately to serve with the soup.
Serve the soup with sauerkraut, sausages, and pasta.
Equipment Needed
Allergens
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