Entree: Slovenia – Northern Culinary Region – Kisla Juha (Traditional Slovenian sour soup made with smoked pork, sauerkraut, and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) smoked pork ribs or smoked pork shoulder, bone-in
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced (about 1 lb / 450 g)
- 8 oz (225 g) sauerkraut, drained and roughly chopped
- 6 cups (1.4 L) beef or chicken stock
- 1 bay leaf
- 1 tsp (5 g) caraway seeds, crushed
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 g) sour cream
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse smoked pork under cold water and pat dry. In a large pot, heat butter and oil over medium heat. Add the smoked pork and brown lightly on all sides, 4–6 minutes. Remove and set aside.
2. In the same pot, add onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds more. Stir in diced potatoes, chopped sauerkraut, bay leaf, and crushed caraway seeds.
3. Return smoked pork to the pot and pour in stock to cover. Bring to a simmer, reduce heat to low, cover, and cook until potatoes and pork are tender, about 40–50 minutes.
4. Remove the pork, shred or chop the meat off the bone, and discard bones. Return meat to the pot. In a small bowl whisk the flour into 2–3 tbsp (30–45 ml) of hot broth from the pot until smooth, then stir back into the soup to lightly thicken; simmer 5 minutes.
5. Temper the sour cream by whisking in a few tablespoons of hot broth, then stir into the soup. Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.