Easiest Way to Prepare Appetizing Kapustnica Slovakian Sauerkraut Sausage Soup

Without fail recipe ultimate Kapustnica (Slovakian Sauerkraut & Sausage Soup) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Kapustnica (Slovakian Sauerkraut & Sausage Soup) with 14 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Kapustnica (Slovakian Sauerkraut & Sausage Soup).

Ingredients for Kapustnica (Slovakian Sauerkraut & Sausage Soup)

1. Needed 150 g : smoked pork or ham, or ham hocks.

2. Needed 1/4 tsp : allspice or nutmeg.

3. Prepare 1 : bay leaf.

4. Needed 1/2 tsp : caraway seeds.

5. Prepare 1 cup : sauerkraut (about 400 g).

6. Needed 1 : small onions, sliced thinly.

7. Prepare 2 tsp : paprika powder.

8. Prepare 1 clove : garlic, minced.

9. Needed 50 g : dried mushrooms.

10. Needed 1 : Hungarian or Polish-style smoked sausage (1 small or 1/2 large).

11. Needed 1/2 tsp : sugar.

12. Needed 1/2 Tbsp : vinegar.

13. Prepare 1/2 tsp : dried marjoram.

14. Prepare to taste : Plain yogurt, sour cream or cream (for garnish).

If all ingredients Kapustnica (Slovakian Sauerkraut & Sausage Soup) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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..

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