If you’re looking to experience an iconic Slovak dish, Kapustnica is a must-try. This traditional sauerkraut soup, rich with smoked meats, dried mushrooms, and hearty flavours, is a staple in Slovak cuisine. Often served during festive gatherings like Christmas, Kapustnica is the ultimate comfort food that celebrates Slovakia’s culinary heritage.
Why Choose Kapustnica?
This dish is more than just a soup—it’s a cultural experience. With its bold flavours and hearty ingredients, Kapustnica is a celebration of Slovak heritage and a delight for any table.
Ingredients (Serves 6)
- 500g sauerkraut, finely chopped
- 1.5 litres sauerkraut juice (adjust to taste)
- 500g pork shoulder
- 700g smoked pork neck
- 400g smoked spicy sausage (such as Slovak klobása)
- 30g dried mushrooms, soaked in warm water
- 2 onions, whole
- 2 apples, whole
- 3 garlic cloves, crushed
- 5 black peppercorns
- 5 allspice berries
- 1 tsp caraway seeds
- 2 cloves
- 3 dried juniper berries
- A pinch of grated nutmeg
- 1 tbsp sweet paprika
- Salt, to taste
- 1 tbsp plain flour (optional, for thickening)
- 500ml sour cream
- 1 tsp sugar (optional, to balance acidity)
- Crusty bread, for serving
Instructions
- Prepare the Broth:
- Rinse the smoked pork neck under cold water.
- Place it in a large pot with 2.5 litres of water.
- Bring to a boil, then reduce heat and simmer for approximately 60 minutes until tender.
- Remove the pork neck, set aside, and reserve the broth.
- Combine Ingredients:
- To the reserved broth, add the chopped sauerkraut and sauerkraut juice.
- Introduce the whole pork shoulder, sausages, soaked mushrooms (along with their soaking liquid), whole onions, whole apples, crushed garlic, black peppercorns, allspice berries, caraway seeds, cloves, juniper berries, and grated nutmeg.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Prepare the Meats:
- Remove the cooked pork shoulder and sausages from the pot.
- Once cooled slightly, cut the meats into bite-sized pieces.
- Also, dice the previously cooked smoked pork neck.
- Return all the meat pieces to the pot.
- Season and Thicken:
- Stir in the sweet paprika.
- Continue to simmer for an additional 30 minutes.
- If a thicker consistency is desired, mix the plain flour with a small amount of water to create a slurry, then stir it into the soup.
- Taste and adjust seasoning with salt. If the soup is too sour, add sugar to balance the flavours.
- Finish with Sour Cream:
- Temper the sour cream by mixing it with a ladleful of hot soup, then stir it back into the pot.
- Ensure the soup is heated through but avoid boiling after adding the sour cream to prevent curdling.
- Serve:
- Ladle the hot Kapustnica into bowls.
- Serve with crusty bread on the side.
Tips for Authentic Kapustnica
- Meat Selection: Incorporating a variety of smoked and fresh meats enhances the depth of flavour. Traditional recipes often include smoked pork neck, sausages, and pork shoulder.
- Mushrooms: Dried mushrooms, such as porcini, add an earthy note. Ensure they are soaked beforehand to rehydrate and release their full flavour.
- Sourness Level: Adjust the amount of sauerkraut juice based on your preference for acidity. Adding sugar can help balance excessive sourness.
- Serving: Kapustnica is best enjoyed the next day, as the flavours meld and develop over time.
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