Kapustnica Slovakian Sauerkraut Soup
Recipe for "Kapustnica"- Slovakian sauerkraut soup
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
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