Entree: Slovakia – Northern Culinary Region – Kapustnica (Hearty Slovak sauerkraut soup made with smoked pork, sausage, mushrooms and potatoes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 1 smoked ham hock, approx. 2 lb (900 g)
- 8 oz (225 g) smoked sausage (such as kielbasa), sliced
- 1 lb (454 g) sauerkraut, drained and roughly chopped
- 1 lb (454 g) potatoes, peeled and diced
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 oz (28 g) dried wild mushrooms (porcini or mixed), soaked in 1 cup (240 ml) hot water
- 6 cups (1440 ml) beef, pork, or vegetable stock (include mushroom soak liquid strained)
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) caraway seeds
- 2 bay leaves (approx. 2 g)
- 2 tbsp (30 ml) white wine vinegar or more to taste
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1/2 cup (120 ml) sour cream for serving
- Fresh chopped dill or parsley for garnish

Instructions

1. Rinse the smoked ham hock briefly and place it in a large soup pot with the stock and the strained mushroom soaking liquid. Bring to a simmer and cook covered for about 45 minutes to 1 hour, until the meat is tender and flavor has infused the broth.
2. Meanwhile, heat the lard or oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Stir in the minced garlic, paprika and caraway seeds and cook 1 minute until fragrant.
3. Remove the ham hock from the pot. Add the sautéed onion mixture and the chopped sauerkraut to the pot. Bring to a simmer.
4. Add the diced potatoes, sliced smoked sausage, and rehydrated mushrooms (reserve any small mushroom pieces). Simmer until potatoes are tender, about 20 minutes.
5. Shred the meat from the ham hock, discarding bone and excess fat, and return the shredded meat to the soup. Taste and season with salt, pepper and the white wine vinegar to balance the sourness.
6. Simmer 5–10 minutes more to marry flavors. If the soup is too thick, add a bit more stock or water to reach desired consistency.
7. Ladle the kapustnica into bowls and serve with a dollop of sour cream and a sprinkle of fresh dill or parsley.