Entree: Slovakia – Southern Culinary Region – Kapustnica (A hearty Slovak sauerkraut soup with smoked pork, sausage, mushrooms, and aromatic spices served as a warming main dish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 smoked ham hock, approx. 1.5 lb (680 g)
- 6 oz (170 g) smoked bacon or smoked pork shoulder, diced
- 8 oz (225 g) smoked kielbasa or smoked sausage, sliced
- 1 lb (454 g) sauerkraut, rinsed lightly if very sour and drained
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 2 tbsp (33 g) tomato paste
- 4 cups (960 ml) beef or chicken stock (or water)
- 1/2 oz (15 g) dried porcini or mixed wild mushrooms, soaked in 1/2 cup (120 ml) hot water and chopped (reserve soaking liquid)
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, crushed lightly
- 1 tsp (2 g) sweet paprika
- 2 medium potatoes, peeled and diced, approx. 10 oz (280 g) total
- 6 dried prunes, about 2 oz (60 g), pitted and halved
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)
- 1/2 cup (120 g) sour cream, warmed slightly (for finishing)
- Salt and freshly ground black pepper to taste
- Fresh chopped dill or parsley for garnish

Instructions

1. In a large heavy pot, heat oil over medium heat and sauté diced bacon until rendered and lightly browned; add chopped onion and cook until soft and translucent, about 5–7 minutes.
2. Stir in tomato paste, paprika, and crushed caraway seeds and cook 1 minute to bloom the spices.
3. Add the smoked ham hock to the pot along with the drained sauerkraut, sliced smoked sausage, and rehydrated mushrooms; pour in the reserved mushroom soaking liquid and enough stock to cover (about 4 cups / 960 ml).
4. Add bay leaves and bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–60 minutes to allow flavors to meld and the ham hock to tenderize.
5. Add diced potatoes and prunes and continue simmering until potatoes are tender, about 15–20 minutes. If the soup is too sour, simmer uncovered a little longer or add a teaspoon of sugar to balance.
6. Remove the ham hock, shred any meat from the bone with forks, discard bone and gristle, then return shredded meat to the pot. Taste and adjust salt and pepper.
7. If a slightly thicker body is desired, whisk the flour with a few tablespoons of hot broth to make a smooth slurry, then stir into the simmering soup and cook 3–4 minutes to thicken.
8. Off the heat, briefly temper the sour cream by stirring a small ladle of hot soup into it, then whisk the warmed sour cream into the soup for richness. Garnish with chopped dill or parsley and serve hot with dark rye bread or traditional dumplings.