Slovakian Sauerkraut Soup | Beef and Pork | DW | 05.02.2013
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

Beef and Pork

Slovakian Sauerkraut Soup

Kapustnica Slovakian Sauerkraut Soup

Recipe for "Kapustnica"- Slovakian sauerkraut soup

Serves 4




1 large onion

100 g bacon

1 handful of dried plums (or alternatively sugar)

200 g smoked sausage

200 g boiled sausage

100 g dried mushrooms

50 g sweet paprika powder

300 g sauerkraut (pickled white cabbage)

30 g thyme

20 g caraway



2 liters of vegetable stock

Olive oil



First dice the onions and the bacon and fry them in olive oil in a large pan. Then add the smoked and boiled sausage and fry for 5 minutes. Then add the dried and cooked mushrooms, the dried plums and paprika. Stir quickly adding the stock to stop the paprika getting burnt and making the soup bitter. Finally add the sauerkraut and the herbs to the soup and season according to taste. Leave to simmer on a low flame for three hours. 15 minutes before the soup is ready, remove the sausages, slice them and return to the soup.

Serve the "Kapustnica" soup with sour cream and enjoy!

This recipe comes to us courtesy of chef Miroslav Huzvár and the Yasmin restaurnant in Košice, Slovakia