Entree: Slovakia – National Cuisine – Kapustnica (Sauerkraut soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

- 1 smoked ham hock, approx. 1.5 lb (680 g)
- 12 oz (340 g) smoked sausage (kielbasa or kabanos), sliced (about 12 oz / 340 g)
- 1 lb (450 g) sauerkraut, roughly chopped and drained
- 1 oz (28 g) dried porcini or mixed wild mushrooms, rehydrated in warm water (reserve soaking liquid)
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) lard or vegetable oil
- 4 cups (950 ml) beef or vegetable broth
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (2 g) sweet paprika
- 6 dried prunes, chopped (about 3 oz / 85 g)
- 2 medium potatoes, peeled and diced (about 10 oz / 280 g)
- 1 tbsp (15 ml) white vinegar (or to taste)
- 1/4 cup (60 ml) sour cream (optional, to finish)
- Salt and black pepper to taste

Instructions

1. Step 1: Rinse the rehydrated mushrooms, reserve their soaking liquid (strain to remove grit) and chop mushrooms if large. In a large pot, heat lard or oil over medium heat and sauté onion until translucent, about 5–7 minutes.
2. Step 2: Add ham hock, sautéed onion, rehydrated mushrooms, reserved mushroom liquid (not the gritty sediment), broth, bay leaves, caraway seeds and paprika. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes until ham hock is tender and flavors have developed.
3. Step 3: Remove the ham hock, shred the meat off the bone and return the meat to the pot; discard bone and excess fat. Add sauerkraut, diced potatoes, and chopped prunes to the pot. Simmer until potatoes are tender and sauerkraut has mellowed, about 20–30 minutes.
4. Step 4: Add sliced smoked sausage in the last 10 minutes of cooking to heat through. Taste and adjust seasoning with salt, pepper, and vinegar to balance the sourness—add more vinegar a little at a time if needed.
5. Step 5: If using, stir in sour cream off the heat for a creamier finish or ladle soup into bowls and add a dollop per serving. Remove bay leaves and serve hot with rye bread or rolls.