Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kapustnica (slovakian sauerkraut & sausage soup). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kapustnica (Slovakian Sauerkraut & Sausage Soup) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kapustnica (Slovakian Sauerkraut & Sausage Soup) is something which I’ve loved my entire life. They are fine and they look wonderful.

Kapustnica is by far my favorite Slovak dish. It is a soup made with sauerkraut, mushrooms, pork, sausages, and various spices. It's really delicious and rightfully very popular. This Slovakian sauerkraut soup is a hearty wintertime dish with a rich flavor, coming from a variety of added smoked pork products, sausages, and dried mushrooms.

To begin with this recipe, we must prepare a few ingredients. You can cook kapustnica (slovakian sauerkraut & sausage soup) using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):

1. Take 150 g smoked pork or ham, or ham hocks
2. Make ready 1/4 tsp allspice or nutmeg
3. Make ready 1 bay leaf
4. Get 1/2 tsp caraway seeds
5. Get 1 cup sauerkraut (about 400 g)
6. Get 1 small onions, sliced thinly
7. Make ready 2 tsp paprika powder
8. Take 1 clove garlic, minced
9. Make ready 50 g dried mushrooms
10. Make ready 1 Hungarian or Polish-style smoked sausage (1 small or 1/2 large)
11. Make ready 1/2 tsp sugar
12. Get 1/2 Tbsp vinegar
13. Take 1/2 tsp dried marjoram
14. Make ready to taste Plain yogurt, sour cream or cream (for garnish)

This recipe comes to us courtesy of chef Miroslav Huzvár and the Yasmin. Zelňačka, kapustnica či La Soupe aux choux, ve výsledku vždy překvapí. Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour.

Steps to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):

1. This is what the smoked ham hock and sausage in Slovakia looks like. You can probably use any kind of smoked ham or non-sweetened smoked pork (maybe even smoked bacon?) as a substitute.
2. Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper, allspice, and 1/2 tsp salt to a pot. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.
3. Meanwhile, slice onions thinly. In a separate frying pan, heat 1-2 Tablespoons oil and sauté onions until translucent, but not brown (about 5 minutes).
4. When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.
5. Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.
6. Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes.
7. Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces.
8. Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!
9. Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de Provence, thyme, etc.).
10. Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream, plain yogurt, etc. over top.

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour. Vyberte si z ponuky najlepších receptov na kapustnicu online. Kapustnica a množstvo ďalších chutných receptov. Tatranská kapustnica - Slovak Christmas sauerkraut soup - classic!

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