Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kapustnica (slovakian sauerkraut & sausage soup). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kapustnica (Slovakian Sauerkraut & Sausage Soup) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Kapustnica (Slovakian Sauerkraut & Sausage Soup) is something that I have loved my whole life. They’re fine and they look fantastic.

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 get started with this recipe, we have to first prepare a few components. You can have kapustnica (slovakian sauerkraut & sausage soup) using 14 ingredients and 10 steps. Here is how you cook that.

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

1. Make ready smoked pork or ham, or ham hocks
2. Get allspice or nutmeg
3. Make ready bay leaf
4. Make ready caraway seeds
5. Prepare sauerkraut (about 400 g)
6. Get small onions, sliced thinly
7. Make ready paprika powder
8. Get garlic, minced
9. Take dried mushrooms
10. Take Hungarian or Polish-style smoked sausage (1 small or 1/2 large)
11. Get sugar
12. Get vinegar
13. Get dried marjoram
14. Prepare 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.

Instructions 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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